Confetti Cake Mini Donuts

Prep 20 mins
Cook 7 mins
Total 27 mins
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Confetti Cake Mini Donuts via

Today is National Donut (or Doughnut) Day! Since I wrote a book on Mini Donuts, I figured it was only fitting that we celebrated all together with Confetti Cake Mini Donuts!

I know it’s kind of a made up holiday, but it’s real enough that donut shops all over the country are celebrating. Everywhere from Shipley’s Donuts to Dunkin Donuts has some kind of celebration (or free donut!) planned.

I am fortunate enough to be in Austin, Texas with Tina (from My Life as a Mrs) and  Lauren (from Lauren’s Latest) and we plan on hitting up the famous Gourdoughs for their hourly celebrations! The Miss Shortcake Donut is calling my name big time. Follow along on instagram (or Facebook) to see how many donuts we are able to actually eat. :-)

Donuts from

I obviously loved celebrating National Donut Day — I mean just look at all those donuts!! But I have to say, of all the baked donuts from my cookbook, this Mini Confetti Cake Donut is in the top 5. It’s perfect in it’s simplicity…and well, I’m a big sucker for sprinkles.

Yield: 30 mini donuts

Confetti Cake Mini Donuts

Confetti Cake Mini Donuts on a rack.

Confetti Cake Mini Donuts are great for snacks, breakfasts, desserts and more! These glazed donuts are easy to make, super colorful, and obviously delicious!

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes


  • 1 1/3 cup all purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 3/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2.5 oz multi-colored sprinkles
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  1. If using an electric donut maker, preheat according to manufacture’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
  2. In a small bowl, sifted together flour, baking powder and salt. Set aside.
  3. In a medium bowl, whisk together egg and sugar. Then add milk, oil, and vanilla extract; mixing until throughly combined. Gently stir in the flour mixture and sprinkles, whisking until there are no lumps.
  4. If using mini donut pans: Carefully fill each donut indention 3/4 full. Bake for 7-9 minutes, or until a toothpick inserted in the donut comes out clean. Transfer donuts to a cooling rack and cool completely.
  5. If using an electric mini donut maker: Carefully fill each donut indention 3/4 full. Bake according to manufactures instructions, or until a toothpick inserted in the donut comes out clean. Remove from appliance, transfer to a cooling rack, and let cool completely.
  6. Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
  7. Dip the top of each donut into the icing and transfer to a wire rack and let set for 5 minutes. Serve immediately, or donuts can be stored in an airtight container for up to 3 days, but are best served fresh.


recipe from my first cookbook: Mini Donuts!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 87Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 56mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 1g


This post may contain affiliate links. Read my disclosure policy.

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30 Responses
  1. Jessica

    Hi, my daughter and I have really enjoyed your donut cookbook. Since we’ve all been “holed up” at home during this COVID situation, we’ve made several recipes and have now put together a plan to deliver some to our friends! Can you confirm the icing measurements? The recipe calls for 1 tbsp milk and 1 tsp vanilla with 1.5 cups of powdered sugar but it’s not enough liquid for us to create an icing with that much powdered sugar. Are we doing something wrong? Or should we add more milk or vanilla extract? If so, can you recommend an amount? Thank you!


    I made 300 donuts for the army reserves in our town I made them without the confetti. Some had chocolate icing with mini choc chips some had white icing with coconut some had salted caramel with crush pretzels and some chocolate or white icing with sprinkles. They love them. They would a gift to the police or firemen for all help in the community. I also make them for my best customers in the restaurant I work at even the kids love them at picnics. Thank you for such a great recipe.

  3. Marilyn

    There was a National Doughnut Day?!!! My doughnut obsession is just getting started. I’m accumulating pans and flours at a rapid rate for the baked, gluten free, I first discovered. I have not made the first doughnut yet. While waiting for exotic flours to arrive, I have taken another plunge and your book, Mini Donuts, and the Baby Cakes electric baker will get here first. It was the confetti minis that got me. So cute! So festive! And from all reports, so delicious! Perfect for birthdays coming up. I’ll make gluten free later . . . I’ll alternate . . . because I intend to bake my way through your book as well.

  4. Heidi

    Hi Jessica!

    Would you mind telling me the weight of the 1 1/3 cups of all-purpose flour, sifted, in oz./gr.? I just want to make this donuts and I want it to be really perfect.

    Thanks for sharing.

  5. Kimberly

    I made these over the weekend in my donut pan that holds six and my family asked why didn’t I make more! I guess I will be doubling the recipe next time:)

    I did substitute almond milk and a splash of water for the whole milk, raw sugar and grapeseed oil (because thats what I had) and they were delish!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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