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Moist cake donuts packed with juicy raspberries and topped with a bold, pink glaze bring a punch of sweet and tart in every mouthful. Baking these means you skip the greasy hassle of frying and still get that donut joy with way less guilt. They're a fun breakfast splurge or a sweet snack for later in the day. Fresh raspberries give these donuts their amazing color and perky flavor, making each bite way more exciting than plain store-bought treats.
My kitchen was overflowing with local raspberries, so I whipped these up during berry season. That first batch was gone in seconds once my kids burst through the door after school. We now look forward to making them most weekends in summer. Even my mother-in-law, who usually skips dessert, wanted to know how to make them after our brunch. The combo of soft cake and fresh fruit is always a winner, and it's easy enough that we keep coming back for more.
Irresistible Ingredients
- Fresh raspberries: Offer pops of juicy and tangy flavor throughout.
- Powdered sugar: Turns into a shiny glaze that adds sweetness on top.
- Lemon juice: Adds brightness and a little zing to the glaze.
- Vanilla extract: Brings out the berry flavor in every bite.
- Unsalted butter: Makes the donuts soft and extra moist.
- Buttermilk: Keeps the donuts super tender thanks to its slight tang.
- Large egg: Binds the batter together and makes it rich.
- Granulated sugar: Gives just enough sweetness in the donut.
- Salt: Balances the flavors and keeps them from being too sweet.
- Baking soda: Teams up with buttermilk for an airy, fluffy crumb.
- Baking powder: Helps the donuts rise just right.
- All-purpose flour: Provides the base for a soft, light donut.
Simple Steps
- Finishing Up:
- Dip cooled donuts into your raspberry glaze, letting any extra drip away as you set them on a rack.
- Glaze Creation:
- Smoosh some raspberries with lemon juice, strain out the seeds, and whisk with powdered sugar till you've got a smooth mixture.
- Cooling Off:
- After baking, let donuts chill for five minutes in the pan, then move them to a rack so they don't fall apart.
- Baking Time:
- Pop the pan in the oven for 12 to 15 minutes. You know they're ready when the tops bounce back if you poke them.
- Batter Filling:
- Spoon or pipe your batter into the donut pan, filling each spot about three-quarters of the way.
- Berries Added:
- Carefully fold in those raspberries so you get pretty streaks of fruit without them turning to mush.
- Mix Together:
- Combine wet and dry ingredients gently—just mix till it comes together for fluffy donuts. Don't overdo it!
- Liquid Ingredients:
- In another bowl, mix egg, buttermilk, vanilla, and melted butter until it gets a bit foamy.
- Dry Mix:
- Stir flour, sugar, salt, baking soda, and baking powder super well for even rising.
- Prep Work:
- Crank your oven to 350°F and really grease your donut pan. If you're stuck with a muffin pan, just bake a little longer.
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Storing Made Easy
Keep your cooled, glazed donuts in a single layer inside a sealed container at room temp for a couple of days. Stack only if you pop parchment between to keep the glaze safe. Because fresh raspberries add extra moisture, they'll get softer over time—so try to eat them in the first day or two for the best flavor and feel.
If you want them to last longer, freeze unglazed donuts with parchment between each, sealed tight for up to two months. Thaw at room temperature for an hour or so, then glaze them right before eating for the best texture and look. This way you always have a stash for when berries aren't in season or a gathering sneaks up on you.
Tasty Twists
For a zesty lemon-raspberry version, stir a tablespoon of lemon zest into your batter and swap in lemon extract for the vanilla. Up your glaze game by using more lemon juice and a sprinkle of zest for an extra burst of citrus.
Love white chocolate? Toss a half cup of white chocolate chips into the dough, then drizzle melted white chocolate on top of your raspberry glaze. This upgrade is pure dessert magic—especially fun for Valentine's Day or whenever you want something fancy.
Wanna go the almond route? Trade out a quarter cup of regular flour for almond flour and toss in a quarter teaspoon of almond extract. Some sliced almonds on top after glazing make them look and taste extra special, with a nice nutty vibe that's a little less sweet but oh-so-yum for breakfast.
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After years of dealing with oil smells from deep frying, finding this baked twist with fresh berries was a total game-changer for our mornings. The soft, cakey donuts and those juicy fruit chunks make breakfast special but not over-the-top. What started as a way to use up all the raspberries we picked now gets requested by everyone, all the time. Turns out, swapping just a few steps can start a family tradition that sticks around for years.
Frequently Asked Questions
- → Is it possible to bake these if I don’t own a donut pan?
- No worries, just grab a muffin tin and fill it halfway. Bake as usual. You won’t get the ring shape, but the taste stays awesome.
- → What’s the best way to keep these Baked Raspberry Donuts fresh?
- Pop them in a sealed container on the counter for a couple days, or in the fridge for four. Unfrosted donuts freeze great—just toss them in for up to 3 months.
- → Can I swap out raspberries for different berries?
- Totally! Try strawberries, blueberries, or blackberries. You might want to tweak the glaze’s sugar to match your berry’s sweetness.
- → How do I fix super runny glaze?
- Very juicy raspberries sometimes thin out your glaze. Just stir in some extra powdered sugar a bit at a time until it thickens up.
- → Is there a dairy-free option for these donuts?
- Definitely—use either coconut oil or a vegan butter instead of regular. Swap in a plant milk mixed with a little lemon or vinegar to replace buttermilk.