Fluffy Baked Mini Pink Cake Doughnuts

Quick Overview

These mini pink cake doughnuts are soft, pillowy treats baked right in your oven or a mini doughnut maker. They deliver all the comfort of a bakery-style vanilla cake donut without the hassle of deep frying in hot oil.

Home cooks love this recipe because it uses standard pantry staples and comes together in one bowl. The bright pink glaze adds a fun touch that makes them ideal for quick snacks, birthday parties, or morning coffee treats.

• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes
• Servings: 12 mini doughnuts
• Estimated calories per serving: 95 kcal

Ingredients

For the Doughnut Batter

For the Pink Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk
• 1 drop pink gel food coloring
• 2 tbsp rainbow sprinkles for topping

How to Make Mini Pink Cake Doughnuts

1. Preheat your oven to 350°F (175°C) and grease a 12-count mini doughnut pan with nonstick cooking spray.
2. Whisk the flour, granulated sugar, baking powder, and salt together in a medium bowl until blended.
3. Pour the milk, egg, melted butter, and vanilla extract into the dry ingredients.
4. Stir the batter with a spatula just until combined and no dry flour spots remain.
5. Transfer the batter into a large piping bag or a plastic ziplock bag with the corner cut off.
6. Pipe the batter evenly into the prepared mini doughnut pan, filling each cavity about two-thirds full.
7. Bake for 5 to 6 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
8. Cool the doughnuts in the pan for 2 minutes, then transfer them to a wire rack to cool completely.
9. Whisk the powdered sugar, milk, and pink food coloring in a small bowl until smooth and glossy.
10. Dip the top half of each cooled doughnut into the pink glaze, lift, and let excess glaze drip back into the bowl.

11. Set the glazed doughnuts on the wire rack and immediately top with rainbow sprinkles before the icing sets.

Pro Tip

Overmixing the batter causes tough, dense doughnuts, so stir the ingredients only until they join together.

Serving & Storage

Serve these sweet mini treats alongside fresh berries, warm espresso, or a glass of cold milk. Store leftover doughnuts in an airtight container at room temperature for up to 3 days. Freeze unglazed doughnuts in a sealed freezer bag for up to 2 months and thaw at room temperature before glazin. Warm unglazed doughnuts in the microwave for 5 seconds to restore their soft texture before dipping.

FAQs

Can I make these without a doughnut pan?

Yes, pipe the batter into a greased mini muffin tin and bake for 7 to 8 minutes.

Why did my glaze run off the doughnuts?

The glaze runs off quickly if you dip the doughnuts while they are still warm, so let them cool completely first.

Can I use liquid food coloring instead of gel?

Yes, but gel food coloring gives a vibrant pink shade without watering down your glaze.