Glazed Maple Donuts
Glazed Maple Donuts are soft, cakey, and topped with the most delicious maple glaze. Made with a boxed cake mix, this simple donut recipe is perfect for the fall season!
Maple Donuts with Maple Glaze
If delicious homemade donuts are a must for you, then you’ve come to the right place. Reminiscent of maple syrup and hints of brown sugar, these baked donuts taste like they come from a gourmet donut shop. After all, it’s that time of year…
I love everything about fall, including seasonal cake donuts and maple icing. And when I think about maple doughnuts, the cooler weather and changing leaves comes to mind. Although I eat maple goodies year round, it just seems to taste even better come fall.
Similar to these baked pumpkin streusel donuts and apple cider donuts, this maple donut recipe is baked in the oven (not fried) and shaped with a donut pan.
With brown sugar and maple syrup, these donuts are bursting with flavor. Plus, the soft and fluffy texture makes these irresistible. These babies would definitely be a coffeehouse favorite if they were served at your favorite coffee spot.
Let’s not forget about that thick maple glaze. It takes these donuts to a new level. With maple syrup and maple extract, you get a good dose of that sweet flavor. If you’re a donut lover, this really is the best donut recipe for fall. You can even top the donuts with some crunchy bacon pieces for a maple bacon taste!
Ingredients in Maple Donuts:
- Boxed white cake mix
- Eggs
- Sour cream
- Vegetable oil
For the Maple Glaze:
- Unsalted butter
- Pure maple syrup
- Maple extract
- Powdered sugar
How to Make Baked Maple Donuts:
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Preheat oven to 350°F. Lightly grease donut pan(s) with cooking spray. Set aside.
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Using a hand mixer or stand mixer with paddle attachment, beat cake mix, eggs, sour cream, and oil in a large bowl until smooth.
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Place the batter in a piping bag or large plastic bag (such as ziploc) with the corner cut off and pipe into the prepared donut pan, filling each one about ½ full with batter.
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Bake for 12-15 minutes or until the donuts begin to get golden brown and bounce back when tapped gently on the top. Allow the donuts to cool completely before removing from the donut pan and glazing.
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To prepare the glaze, melt butter in a small saucepan over medium heat. Add in the maple syrup and maple extract and heat until simmering. Allow to simmer for about 5 minutes or until thickened.
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Remove from the heat and beat the powdered sugar into the melted butter until a smooth glaze forms. Allow to cool for several minutes. Dip the donuts in the glaze while it is still warm, stirring as necessary to keep it from crusting over and then place on a cooling rack.
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Allow the glaze to cool and then double dip the donuts if desired.
How to Store:
Donuts will keep in an airtight container at room temperature for up to three days.
Can You Freeze Donuts?
Yes! These donuts can be frozen in a freezer-safe container for up to two months. When ready to serve, let thaw in the refrigerator. The glaze may get soft or weep when stored but it should still taste delicious.
Donut Variations:
- Instead of using a white cake mix, yellow or even apple cinnamon would work just as well.
- If you don’t have sour cream on-hand, plain Greek yogurt would work.
- If you don’t have vegetable oil, canola oil or melted coconut oil would be a good replacement.
- Add some spices: a touch of cinnamon, nutmeg, or even pumpkin pie spice would be a tasty addition.
- Want to add a crumb topping? Follow this streusel recipe!
Helpful Tips for Making Donuts with Cake Mix:
- Avoid using any kind of butter cake mix to make the donuts. Because of the high butter content, the donuts don’t bake up nice and fluffy.
- To make the donuts extra easy to transfer into the donut pan, add batter to a piping bag or large resealable bag and snip of the corner tip, and then pipe into the pan. This makes it easier (and less messier) than using a spoon or spatula.
- Be sure to keep an eye on the oven time, as you don’t want to over-bake the donuts. The donuts should spring back slightly when you press lightly on the donut.
- Dip the donuts into the glaze while it’s still warm. Be sure to keep stirring the glaze to keep it from crusting over.
Looking for More Maple Recipes? I’ve Got You Covered!
Glazed Maple Donuts
Ingredients
Donuts
- 1 (15.25 ounce) box white cake miix
- 2 large eggs
- ¾ cup sour cream
- ⅓ cup canola oil OR vegetable oil, (melted coconut oil may also be used)
Maple Glaze
- 3 tablespoons unsalted butter
- ⅓ cup maple syrup
- ½ teaspoon maple extract
- 1¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Lightly grease donut pan(s) with cooking spray. Set aside.
- Using a hand mixer or stand mixer with paddle attachment, beat cake mix, eggs, sour cream, and oil in a large bowl until smooth.
- Place the batter in a piping bag or large plastic bag (such as ziploc) with the corner cut off and pipe into the prepared donut pan, filling each one about ½ full with batter.
- Bake for 12-15 minutes or until the donuts begin to get golden brown and bounce back when tapped gently on the top. Allow the donuts to cool completely before removing from the donut pan and glazing.
- To prepare the glaze, melt butter in a medium saucepan over medium heat. Add in the maple syrup and maple extract and heat until simmering. Allow to simmer for about 5 minutes or until thickened.
- Remove from the heat and beat in the powdered sugar until a smooth glaze forms. Allow to cool for several minutes.
- Dip the donuts in the glaze while it is still warm, stirring as necessary to keep it from crusting over and then place on a cooling rack. If desired, allow the glaze to cool and then double dip the donuts.
Notes
- Donuts will last in an airtight container at room temperature for up to three days.
- Donuts can be frozen for up to two months. When ready to serve, let thaw in the refrigerator. The glaze may get soft or weep when stored but it should still taste delicious.
- See my tips and tricks for making these Maple Donuts above the recipe box.
