Red Velvet Donuts with Cream Cheese Glaze

5 from 1 vote

A baked red velvet donut version ready in less than 30 minutes, dipped in a cream cheese glaze and sprinkles on top!

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 382kcal

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).

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.