Baked Raspberry Donuts

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

These baked and fluffy raspberry donuts are a lighter spin on the classic favorite. The batter comes together quickly, packed with real raspberries for natural sweetness. They're baked instead of fried, giving you a tender, less greasy treat that’s easy to make at home.
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Updated on Fri, 25 Apr 2025 16:45:00 GMT
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Raspberry donuts baked fresh | chefmelt.com

These Baked Raspberry Donuts hit the sweet spot between rich flavor and airy texture. Juicy raspberries are mixed into a soft, vanilla-infused batter that turns out wonderfully fluffy when baked. Each one gets a bright raspberry icing that adds sweetness while keeping the berries' natural tang. Because they're baked not fried, you'll enjoy that homemade donut goodness without feeling weighed down. They work great for morning meals, weekend gatherings, or snack time cravings.

I made these for some friends who came over last Sunday. Even my pals who swear by traditional fried donuts couldn't stop grabbing seconds. The trick is keeping a light touch when mixing and going with fresh berries whenever you can.

Key Ingredients Breakdown

  • All-purpose flour: Gives you that soft, cakey bite
  • Fresh raspberries: Add real flavor and juiciness
  • Quality vanilla extract: Makes the berry taste pop
  • Full-fat milk: Creates the right donut feel

Your berry choice really matters here. During summer when they're at their best, I grab extra and stick them in the freezer so I can whip up these donuts any time of year.

Step-by-Step Baking Guide

Step 1:
Heat your oven to 350°F. Mix flour, baking powder, baking soda, salt, and cinnamon together. In another bowl, beat sugar and eggs until fluffy, then add milk, melted butter, and vanilla. Gently combine wet stuff with dry stuff just until they come together.
Step 2:
Softly mix fresh raspberries into your batter without breaking them up. Put the mix into a piping bag or plastic bag with corner snipped. Fill your greased donut pan about ¾ of the way up.
Step 3:
Cook for 15-20 minutes until slightly golden and a toothpick comes out clean. Let them sit in the pan for 5 minutes before moving to a cooling rack.
Step 4:
For the icing, blend raspberries and push through a strainer. Mix with powdered sugar, vanilla, and enough milk to get it how you want it.
Step 5:
When donuts are totally cool, dunk the tops in your icing and put them on a rack to set for 10 minutes.
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Baked Raspberry Donuts Recipe | chefmelt.com

My mom always told me to wait until the icing fully hardens before you stack or pack away your donuts. This keeps them from sticking together and keeps that pretty finish looking good.

Keeping Them Fresh

Keep donuts without icing in a sealed container up to 3 days on your counter. They'll stay good in the freezer for 2 months. Add icing right before eating for best results. If they're already iced, store them flat so the tops stay nice. Let frozen ones warm up completely before adding icing. Don't put them in the fridge as they'll dry out faster - counter storage works best.

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Dilicious Baked Raspberry Donuts Recipe | chefmelt.com

Ways To Serve

Show off your donuts on a stand with different levels for a nice look. Enjoy them when the icing's still a bit sticky for the best bite. At breakfast gatherings, put them next to some fresh berries and whipped cream. For an after-dinner treat, try them with a scoop of vanilla ice cream or lemon spread. Think about making some with and without icing to please everyone's sweet tooth.

Fixing Common Problems

If your donuts turn out heavy, your baking powder might be old or you mixed too much. When icing runs everywhere, just add more powdered sugar bit by bit. If it's too thick, splash in milk a little at a time. Berries sinking? Try coating them with flour first. If donuts stick to the pan, make sure you grease it well, especially around the middle part.

Prep Ahead Options

Mix your dry stuff and get your icing ingredients ready up to a day before. Add your wet ingredients right before baking. For parties, bake your donuts early in the day and put icing on just before guests arrive. Keep your icing covered and stir again if it separates. Have some extra berries on hand in case you need to adjust how thick your icing is.

Changing Batch Size

For twice as many donuts, measure everything exactly but cook in rounds if you don't have enough pans. When making more, be extra careful folding in berries so they don't get crushed. For big batches, make smaller amounts of icing so it doesn't start hardening. Set up multiple cooling racks beforehand to handle all your donuts efficiently.

Pro Finishing Touches

  • Keep an eye on them during the last few minutes of baking - they can burn quickly
  • Make sure they're totally cool before adding icing or it'll just run off
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Easy Baked Raspberry Donuts | chefmelt.com

Making these donuts has shown me that taking your time with mixing and cooling really pays off in how they turn out. When you handle basic ingredients with care, you end up with something really amazing.

Frequently Asked Questions

→ Why choose baking over frying?
It’s healthier, less messy, and faster for home baking. You’ll still get that soft, cake-like texture.
→ Can frozen raspberries be used?
Absolutely, just let them thaw and drain the liquid first. Fresh ones give a better texture, but frozen work.
→ Do I need a donut pan?
Yep, you'll want a donut pan for the right shape. A mini bundt pan might work too if you're in a pinch.
→ How should I store them?
They'll last 2 days at room temp or up to 5 days in the fridge. Best enjoyed fresh, though!
→ Can I freeze these donuts?
Yes, but freeze them without the glaze for up to 2 months. Add the glaze after thawing.

Baked Raspberry Donuts

Soft and airy donuts made from scratch, filled with juicy raspberries and finished with a sweet glaze.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 donuts)

Dietary: Vegetarian

Ingredients

→ Donuts

01 ¾ cup sugar
02 1 cup fresh or frozen raspberries
03 2 large eggs
04 1 teaspoon baking powder
05 ½ teaspoon baking soda
06 ½ cup milk
07 1 teaspoon ground cinnamon (optional)
08 2 tablespoons unsalted butter, melted
09 1½ cups all-purpose flour
10 ¼ teaspoon salt
11 ½ teaspoon vanilla extract

→ Glaze

12 ½ teaspoon vanilla extract
13 ½ cup powdered sugar
14 1-2 teaspoons milk
15 2 tablespoons fresh raspberries

Instructions

Step 01

Turn oven on to 350°F. Get your donut pan ready by greasing it. Mix all the dry stuff in a medium bowl.

Step 02

In a big bowl, whisk together the wet stuff. Slowly add the dry mix to it. Gently stir in the raspberries at the end.

Step 03

Spoon the batter into the donut pan, filling about ¾ full. Bake for 15 to 20 minutes until they look golden. Cool donuts in the pan for about 5 minutes.

Step 04

Smash and strain the raspberries. Stir the raspberry puree with the sugar, milk, and vanilla until it’s the thickness you want.

Step 05

Dip your cooled donuts into the glaze. Set them aside for 10 minutes so the glaze firms up.

Notes

  1. Frozen raspberries work just as well as fresh ones.
  2. Don’t mix the batter too much.
  3. Use milk to thin out the glaze if needed.

Tools You'll Need

  • Donut pan
  • Bowls for mixing
  • Mesh strainer for puree
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy ingredients.
  • Contains eggs.
  • Includes gluten products.