Red Velvet Donuts with Cream Cheese Glaze. A baked red velvet donut with tangy cream cheese glaze that is a cinch to make and ready in under 30 minutes!
As Valentine’s Day is fast approaching you might be looking for some sweet ways to surprise your significant other. Can I suggest a sweet way to wake them up by breakfast in bed by making these red velvet donuts? Or is it doughnuts? Well I live in Boston, where there is literally a Dunkin Donuts shop on every corner, so I’ll stick with Donuts. Spefically, ones I can make at home like these red velvet doughnuts with cream cheese glaze!
When it comes to Valentine’s Day I think making your sweetie something is far more impressive than getting an overpriced dozen of roses and buying a box of Chocolate. Ok, not that I would turn down a box of Godiva Evahhhh (throwing in a little Boston accent for you).
Ok so let’s talk donuts. If you have never made donuts at home, you are missing out. They are truly simple if you bake them and have one of these handy doughnut pans.
Since it was creeping up on Febuary 14, it seemed only natural to make a red velvet version. To make them red velvet, there is a hint of cocoa powder, buttermilk, and of course the infamous red dye. If you aren’t a fan of the artificial stuff, keep in mind this recipe uses a small amount (a teaspoon to be exact.
A couple of tips for making these Red Velvet Donuts:
- When making the doughnuts like any batter, be sure not to overmix.
- Even though you may be using a non-stick pan, be sure to spray liberally. I found my doughnuts stuck just a smidge.
- To get the batter into the doughnut pan easily, scoop the batter into a zip-loc bag. Simply snip a corner off of the bag, and then pipe the batter into each well.
- Be sure not to OVERBAKE. These puppies bake up quick! My first batch I left in for 10 minutes and found them to be a little too tough. My second batch I kept in for no more than 8 minutes. Keep an eye on them around 6 minutes.
When they cool, it’s time to dip them in a cream cheese glaze. Red Velvet anything is NOT complete without a cream cheese topping.
Then after a good dunk in the glaze. SPRINKLES. And more sprinkles.
So no matter how you spell it, donuts are an easy and impressive way to earn some brownie points this 14th of February.
Red Velvet Donuts with Cream Cheese Glaze
Ingredients
For the Doughnuts
- 1 cup all purpose flour
- 1 Tablespoon cocoa powder unsweetened
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs room temperature
- 1 tsp red food coloring
- 3 Tbs. buttermilk
- 3 Tbs. vegetable oil
- 1/2 tsp. vanilla extract
For the Glaze
- 1/4 cup cream cheese or 2 oz., softened
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla extract
- 2 Tbs. milk or heavy cream
Instructions
- Whisk together all of the dry ingredients in a medium-sized mixing bowl.
- In a separate bowl, beat the eggs, oil and buttermilk, and red food coloring until foamy.
- Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
- Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
- Bake the doughnuts in a preheated 375°F oven for 8 minutes. When done, they'll spring back when touched lightly.
- Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack.
- For the glaze, in a stand mixer or hand mixer, combine powdered sugar and cream cheese and mix until combined and light and fluffy (about 2 to 3 minutes). Add in your vanilla extract and milk. Mix until combined.
- Dip each donut into the glaze. Sprinkles on top if you desire (and why wouldn't you?)
Notes
- When making the doughnuts like any batter, be sure not to overmix.
- Even though you may be using a non-stick pan, be sure to spray liberally. I found my doughnuts stuck just a smidge.
- To get the batter into the doughnut pan easily, scoop the batter into a zip-loc bag. Simply snip a corner off of the bag, and then pipe the batter into each well.
- Be sure not to OVERBAKE. These puppies bake up quick! My first batch I left in for 10 minutes and found them to be a little too tough. My second batch I kept in for no more than 8 minutes. Keep an eye on them around 6 minutes.
Nutrition
Craving more red velvet? Then check out these recipes…
White Chocolate Red Velvet Cake
Nutella Stuffed Red Velvet Cupcakes
And here are a few Red Velvet recipes from fellow food bloggers to check out:
Red Velvet Chocolate Swirled Brownie Bars (Averie Cooks)
Red Velvet Fudge Pie (Pizzazzerie)
Red Velvet Chocolate Chip Cookies (Sally’s Baking Addiction)
Cream Cheese Pound Cake With Heart Shaped Center (Chelsea’s Messy Apron)
Missy says
For the glaze it says 1/4 cream cheese, do you mean 1/4 of a 8 oz package?
Heather says
Yes! Either a 1/4 cup or 2 ounces (which is 1/4 of a package). Sorry about the confusion!