Description
Soft, fluffy baked donuts infused with vanilla and topped with a luscious cheesecake glaze and juicy strawberries—ready in just 30 minutes, no yeast required!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce or melted butter
- 2 tablespoons plain yogurt or sour cream
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract (for glaze)
- 1 cup fresh strawberries, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or spray with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix milk, eggs, vanilla, applesauce (or butter), and yogurt until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Spoon the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 12–14 minutes, or until donuts spring back when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
- Meanwhile, prepare the cheesecake glaze: beat softened cream cheese until smooth. Add powdered sugar, vanilla, and 1 tablespoon of milk. Beat until creamy. Add more milk if a thinner consistency is desired.
- Once donuts are completely cool, dip the tops into the glaze or spoon it on generously.
- Top with chopped strawberries and serve immediately. Store leftovers in the fridge for up to 3 days.
Notes
- For a lighter version, use non-dairy milk and applesauce instead of butter.
- Ensure donuts are completely cool before glazing to prevent melting.
- Experiment with other fruits like blueberries or raspberries for variety.