Strawberry Buttercream Frosted Donuts (Printable)
Fluffy baked donuts crowned with silky strawberry buttercream, a perfect berry-lover's treat.
# 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 (60 g) — blended fresh or thawed frozen strawberries
12 - 1/2 tsp vanilla extract
13 - Pinch of salt
→ Garnish (optional)
14 - Fresh strawberries, thinly sliced
15 - Sprinkles
# How-To Steps:
01 - Preheat oven to 350°F (175°C). 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 butter, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the donuts light and tender.
05 - Spoon the batter into the prepared donut pans, filling each cavity approximately three-quarters full.
06 - Bake for 10–12 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 rest in the pans for 5 minutes, then transfer to a wire cooling rack. Let cool completely before frosting.
08 - Using an electric mixer, beat the softened butter on medium speed until pale and creamy. Gradually add the sifted powdered sugar, beating until light and fluffy.
09 - Add the strawberry puree, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2–3 minutes until the frosting is smooth, airy, and uniformly pink.
10 - Once the donuts are completely cool, spread or pipe the strawberry buttercream generously over each one. Top with sliced fresh strawberries or sprinkles as desired.
# Expert Advice:
01 -
- Baking instead of frying means you get that tender donut shop texture without the mess and splatter of hot oil.
- The real strawberry puree in the buttercream tastes genuinely fruity, nothing like the artificial flavor from a jar.
- They come together in under an hour, which makes them doable even on a lazy weekend morning.
02 -
- Do not overmix the batter or your donuts will turn out tough and rubbery instead of soft and cakey.
- Wait until the donuts are completely cool before frosting, otherwise the buttercream will melt right off into a puddle.
03 -
- Spoon the batter into a zip top bag, snip the corner, and pipe it into the pans for perfectly clean, even donut shapes every time.
- If your strawberry puree is very wet, strain it slightly through a fine mesh sieve so the buttercream does not become too loose and slide off.