Strawberry Buttercream Frosted Donuts (Printable)
Fluffy baked donuts with silky strawberry buttercream frosting, perfect for any berry lover's craving.
# What You'll Need:
→ Donuts
01 - 2 cups all-purpose flour (250 g)
02 - 2/3 cup granulated sugar (135 g)
03 - 2 tsp baking powder
04 - 1/2 tsp salt
05 - 2/3 cup whole milk (160 ml)
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, melted (60 g)
08 - 1 1/2 tsp vanilla extract
→ Strawberry Buttercream Frosting
09 - 1/2 cup unsalted butter, room temperature (115 g)
10 - 2 cups powdered sugar, sifted (240 g)
11 - 1/4 cup strawberry puree, blended from fresh or thawed frozen strawberries (60 g)
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
→ Garnish
14 - Fresh strawberries, thinly sliced
15 - Sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Grease two 6-cavity donut pans and set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and fold gently until just combined. Be careful not to overmix, as this can make the donuts tough.
05 - Spoon the batter into the prepared donut pans, filling each cavity about three-quarters full.
06 - Bake for 10 to 12 minutes, or until a toothpick inserted into a donut comes out clean and the tops spring back when lightly touched.
07 - Allow the donuts to cool in the pans for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.
08 - Using an electric mixer, beat the softened butter on medium speed until creamy and pale. Gradually add the sifted powdered sugar, beating continuously until the mixture is light and fluffy.
09 - Add the strawberry puree, vanilla extract, and a pinch of salt to the buttercream. Beat on medium-high speed for 2 to 3 minutes until the frosting is smooth, light, and evenly colored.
10 - Once the donuts are completely cool, spread or pipe the strawberry buttercream generously over each one. Garnish with thinly sliced fresh strawberries or sprinkles as desired.
# Expert Tips:
01 -
- Baking instead of frying means you get that tender donut shop texture without the mess and splatter of hot oil.
- The strawberry buttercream tastes like summer jam whipped into clouds, and it uses real fruit instead of artificial flavoring.
02 -
- Patience is everything when cooling, because even slightly warm donuts will melt the buttercream into a sad, slippery puddle.
- Do not overmix the batter once the wet and dry meet, or your donuts will turn rubbery and tough instead of tender and soft.
03 -
- Transfer the batter to a ziplock bag, snip a corner, and pipe it into the donut cavities for the neatest, fastest filling with zero mess.
- If your strawberry puree seems watery, strain it through a fine mesh sieve first or your buttercream will never set up properly.