Donuts Recipes

Strawberry Cream Mini Donut

Strawberry Cream Mini Donut

Strawberry Cream Mini Donut

The wonderfully sweet flavor from the strawberries and the rich,  smooth texture from the cream make these Strawberry Cream Mini Donuts a match made in heaven.

With a scrumptious strawberry scented donut and a vibrant pink, creamy strawberry frosting, these are sure to win the hearts of any strawberry haters!


  • 2⁄3 cup whole milk
  • 2 tablespoons sour cream
  • 11⁄2 cups all purpose flour, sifted
  • 11⁄2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 6 tablespoons butter, room temperature
  • 1⁄2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon strawberry extract
  • 1 cup powdered sugar


  • 11⁄2 cups powdered sugar
  • 4 large strawberries
  • 1 tablespoon heavy cream

How to make

  1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
  2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy—about 1 minute. Add egg and strawberry extract. Beat for 30 seconds, scraping down the bowl as needed.
  4. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
  5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
  6. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
  7. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
  8. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a food processor or blender, purée together powdered sugar, strawberries, and heavy cream until a smooth icing forms.
  9. Dip the top of each donut into the icing, transfer to a wire rack, and let set for 5 minutes. Serve immediately; donuts can be stored in an airtight container for up to 1 day but are best served fresh.

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