Raspberry Vanilla Baked Donuts



  • 1 Cup All Purpose Flour

  • 1/3 Granulated Sugar

  • 1 tsp Baking Powder

  • ¼ tsp Cinnamon

  • ¼ tsp Kosher Salt

  • 1 Large Egg , lightly beaten

  • 1 TBS unsalted butter, melted

  • 1/3 Cup + 1 TBS Buttermilk

  • 1 Vanilla Bean, Seeded

  • ½ Cup Raspberries – roughly chopped


  • ¾ Cup Powdered Sugar

  • 3 TBS milk

  • ¼ tsp Vanilla Extract

  • ¾ Cup White Chocolate Chips

  • Sprinkles (optional)


  1. Preheat oven to 425 degrees F. Spray donut pan with nonstick cooking spray.

  2. In a large bowl, whisk together, flour, sugar, baking powder, cinnamon, and salt. Add in egg, melted butter, buttermilk and vanilla seeds. Stir until just combined. Add in raspberries and gently fold to combine. The batter should be thick.

  3. Spoon the batter into a large piping bag or freezer bag (with tip snipped off wide enough for raspberries to pass through). Pipe batter into pan cavities filling about 3/4 full (batter will expand and rise).

  4. Bake for 7-8 minutes or until the top of donut springs back to touch. Remove from oven and let cool in the pan 5 minutes before removing. Remove donuts and let cool completely before glazing.

  5. Meanwhile, Make the Glaze: Melt white chocolate, milk and vanilla extract in a double boiler over medium-low heat, or using short bursts in a microwave. Allow to cool slightly. Whisk in powdered sugar.

  6. Dip the tops of donuts in the glaze and generously top with sprinkles. Serve.

| Adapted from No Spoon Necessary