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).
Why These Donuts Are The Best
- They are baked not fried – You will pipe the batter into a donut pan and bake these. No frying needed!
- Ready in 30 Minutes or less – The batter takes minutes to mix up, and then they only take 8 minutes to bake.
- No mixer needed – You need only a whisk and a spatula to mix up this batter.
Ingredients Needed
Ingredient Notes
- Cocoa powder – I used unsweetened cocoa powder NOT Dutch process cocoa.
- Red Food Coloring – You don’t need to add this if you want to omit it, but the donuts will have a brown/pinkish color to them.
- Buttermilk – You can also make a homemade buttermilk version.
How To Make These Red Velvet Donuts
- 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 combined.
- 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?)
Recipe Tips
- When making the doughnuts like any batter, be sure not to overmix. This will create gluten which creates a tough chewy donut
- 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. You can also use a couple spoons.
- 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.
- The donuts can get a bit sticky with the glaze over time so it’s best to glaze right before serving.
Recipe FAQ’s
No, but note it will affect the color of the final baked donuts.
I store mine at room temperature in an airtight container. They are best enjoyed within 2-3 days. Overtime the glaze will make the donuts tend to fall apart. So glaze before serving.
I would freeze (unglazed) for up to 3 months. Then thaw at room temperature and glaze before serving.
More Recipes To Try
Craving More? Subscribe to my newsletter, and follow along with me on Instagram for all the latest updates!
Red Velvet Donuts with Cream Cheese Glaze
Ingredients
For the Doughnuts
- 1 cup (120 g) all purpose flour
- 1 Tablespoon cocoa powder unsweetened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon red food coloring
- 3 Tablespoons buttermilk
- 3 Tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
For the Glaze
- 1/2 cup (4 ounces) cream cheese softened
- 1 cup (113 g) confectioners sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 3 Tablespoons milk or heavy cream
Instructions
- Position a rack in the center of your oven. Preheat the oven to 375°F. Grease a donut pan with non-stick cooking spray. Set aside.
- 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 combined.
- 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. You can adjust the conssitency by adding more milk, or confectioners sugar.
- Dip each donut into the glaze. Sprinkle sprinkles on (optional).
Notes
- Storage: I store mine at room temperature in an airtight container. They are best enjoyed within 2-3 days. Overtime the glaze will make the donuts tend to fall apart. So glaze before serving.
- Freezing: I would freeze (unglazed) for up to 3 months. Then thaw at room temperature and glaze before serving.
- Red food coloring: You can omit this, but it will affect the color of the final baked donuts.
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!