Soft, fluffy, and coated in a sweet dusting of powdered sugar, these homemade Powdered Sugar Donuts are a classic treat perfect for any time of day!
These Powdered Sugar Donuts are soft, fluffy, and generously coated in a sweet layer of powdered sugar for a classic bakery-style treat everyone loves. Perfect for breakfast, brunch, or an afternoon snack, these homemade donuts have a light, tender texture and just the right amount of sweetness in every bite.
Donuts are the best way to start your day! For more delicious donut recipes you have to check out my Pumpkin Spice Donuts, Nutella Stuffed Pumpkin Donut Holes, and Healthy Pumpkin Donut Muffins.
Table of Contents
Why We Love These Powdered Donuts
- These powdered sugar donettes are easy to make and perfect for beginners.
- Perfect size for a quick snack or dessert at any time of the day!
- They only take 15 minutes to bake!
Recipe Ingredients
Powdered Sugar – Also called confectioners’ sugar, this creates a classic sweet coating. Sift before coating for an even, clump-free finish.
Lemon Zest – Brightens flavor with a touch of citrus. Avoid the bitter white pith when zesting.
Sour Cream or Plain Yogurt – Adds moisture and a mild tang. Choose full-fat for the richest texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add a Warm Spice Twist – If you prefer a cinnamon sugar taste, mix a bit of cinnamon into your powdered sugar before coating the donuts.
Milk Options – You can use any milk, such as dairy or non-dairy alternatives like almond, soy, or oat, to achieve similar results in the batter.
All-Purpose Flour Substitute – For a gluten-free option, use a good 1:1 gluten-free flour blend and measure by weight rather than cups for best results.
How to Make Powdered Sugar Donuts
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray two mini donut pans with cooking spray, and set aside.
Step 2: In a large bowl, combine the sugar, egg, melted butter, buttermilk, sour cream, lemon zest, and vanilla. Gently mix with a spatula until combined.
Step 3: In a separate mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate the dry ingredients into the wet ingredients, being careful not to create large clumps (I poured and stirred about six times). Stir until combined; do not overmix.
Step 4: Once the batter has come together, place it into a large Ziploc bag or a pastry bag fitted with a large circular tip. If using the Ziploc bag, cut one corner and pipe it into the prepared pans.
Step 5: Bake for 8-10 minutes, then remove from the oven. Cool in the pans for 3-4 minutes. Pour the powdered sugar into a large Ziploc bag and toss in one pan of donettes at a time. Shake until thoroughly coated with powdered sugar coating. Remove, set aside, and repeat with the remaining pan of donettes. Enjoy immediately.
Expert Tips
Even Coating for Perfect Donuts – Spray the donut pan with nonstick cooking spray, then spread with a paper towel for even coverage. Pipe batter precisely with a piping bag or a Ziploc with a corner cut.
Sift Dry Ingredients – Sift flour, baking powder, baking soda, and spices to remove lumps and create a light, tender donut texture.
FAQs
Yes, you can use a muffin tin as an alternative, but the shape will differ. For mini powdered donuts, use a mini muffin tin and fill each cavity halfway to avoid overflowing.
No, a stand mixer isn’t necessary for this recipe. You can easily mix the ingredients by hand. However, if you prefer, you can use a stand mixer on a low setting to gently combine the ingredients.
Yes you can take 1 cup of all-purpose flour and remove 2 Tbsp of flour and add 2 Tbsp of cornstarch. Mix well until fully combined.
Storage Information
STORE cooled Powdered Donuts in an airtight container at room temperature for up to 2 days.
For longer storage, FREEZE in a single layer, then transfer to a freezer-safe bag for up to 2 months. To thaw, let the donuts sit at room temperature for about 30 minutes. REHEAT in a 300°F (150°C) oven for 5-7 minutes for a fresh taste.
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Ingredients
- 1/3 cup sugar
- 1 large egg
- 2 Tbsp butter - melted
- 1/4 cup buttermilk
- 1/4 cup sour cream or plain yogurt
- 1/4 tsp lemon zest - packed
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 cup cake flour
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/8 teaspoon salt
- 3/4 cup powdered sugar for dusting
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray two mini donut pans with cooking spray, and set aside.
- In a large bowl, combine the sugar, egg, melted butter, buttermilk, sour cream, lemon zest, and vanilla. Gently mix with a spatula until combined.
- In a separate mixing bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate the dry ingredients into the wet ingredients, being careful not to create large clumps (I poured and stirred about six times). Stir until combined; do not overmix.
- Once the batter has come together, place it into a large Ziploc bag or a pastry bag fitted with a large circular tip. If using the Ziploc bag, cut one corner and pipe it into the prepared pans.
- Bake for 8-10 minutes, then remove from the oven. Cool in the pans for 3-4 minutes. Pour the powdered sugar into a large Ziploc bag and toss in one pan of donettes at a time. Shake until thoroughly coated with powdered sugar coating. Remove, set aside, and repeat with the remaining pan of donettes. Enjoy immediately.
I like the idea of adding lemon zest to the batter. It adds a little zing to an already zesty treat.
they look yummy!
These are perfect! I made exactly these almost, I just dipped them in chocolate!