Bursting with a rich chocolate flavor and cream cheese frosting, these Baked Red Velvet Donuts are fit for the ultimate red velvet lover!
I thought I would start February off with a bang and share with you the most perfect red treat…Baked Red Velvet Donuts! After all, Valentine’s Day is just around the corner, and whether you celebrate it or not, you can’t run away from all things pink and red in the next few weeks. Am I right?
Now, I don’t go overboard on Valentine’s Day and get all mushy on the hubster. While I do appreciate the cutesy things that happen around this time, I can pretty much take it or leave it. However, I do love baking festive treats because it gives me any and every excuse to play around in the kitchen. After all, I am food blogger! I’m also a sucker for the heart sprinkles and cute décor.
And I’m also a huge lover of anything red velvet flavored. You may remember my Red Velvet Muddy Buddies from a while back, my first recipe using that flavor (although certainly not the last). I ate more than I care to admit of that tasty snack because red velvet and I share a special bond.
From ice cream (have you tried Ben & Jerry’s Red Velvet Cake flavor? YUUUM) to cookies and cake, I’m all about it. And those Red Velvet Oreos that are coming out? I can’t wait to try them!
So it seemed rather appropriate that I whip up some Baked Red Velvet Donuts. Bursting with a rich chocolate flavor and cream cheese frosting, these donuts are fit for the ultimate red velvet lover.
And like most of my recipes, these donuts are incredibly easy to make! Simply mix your dry ingredients and wet ingredients separately and then combine. The easiest way to fill the donut pan is to pour the filling into a large ziplock bag and then snip the bottom corner off. That way, you can pipe the mixture into each mold without making a mess with the spoon method. Pop ’em into the oven and you’re just minutes away from red velvet perfection.
These Baked Red Velvet Donuts come out soft, fluffy, and full of chocolate flavor. Once they have cooled, whip up the delectable cream cheese frosting and prepare to be wowed.
Not only are these Baked Red Velvet Donuts light and fluffy, they’re also slightly healthier than the fried versions. These donuts are also the perfect excuse to have some dessert for breakfast!
So if you’re thinking of impressing that special Valentine this year or are just crazy over red velvet foods like me, try out these donuts! Guaranteed to be a Valentine’s favorite for years to come!
Looking for more red velvet desserts? I’ve got you covered!
Baked Red Velvet Donuts
Ingredients
DONUT BATTER:
- 3 tablespoons unsalted butter softened
- ½ cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 5-6 drops red food coloring I used the gel kind
- 1 egg
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup buttermilk
- 1¼ teaspoons distilled white vinegar
CREAM CHEESE FROSTING:
- 2 tablespoons unsalted butter softened
- 3 ounces cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 12 count donut pan with non-stick cooking spray. Set aside.
- In a large bowl, beat butter, sugar, vanilla extract, and food coloring with a stand mixer with fitted paddle attachment or hand mixer. Mix in egg until combined. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Slow add half of flour mixture into wet mixture and combine. Pour in buttermilk, vinegar, and rest of flour mixture. Mix to combine.
- Pour mixture into a large ziplock bag and cut tip of bottom corner. Pipe mixture into prepared donut pan.
- Bake 10-12 minutes or until slightly firm. Remove from oven and cool completely before frosting.
- To prepare the cream cheese frosting, cream together butter and cream cheese in a medium bowl until combined. Add in powdered sugar and vanilla and stir well.
- Spread over cooled donuts using a spatula or knife.
Notes
Nutrition
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