Mini Lemon Raspberry Donuts
Soft lemon donuts topped with a zingy raspberry glaze is a perfect sweet treat!
Servings 20 mini donuts
Calories 106kcal
Ingredients
Mini Lemon Donuts
- 6 oz cake flour sifted
- 4 oz sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 fl oz buttermilk room temperature
- 2 fl oz water
- 2 oz unsalted butter melted
- Zest of 1 lemon
- 1 egg room temperature
- 1 drop yellow gel color
Raspberry Glaze
- 6 oz powdered sugar sifted
- 1/2 oz raspberry powder* sifted
- 1 tsp lemon juice
- 3 Tbsps water
Instructions
Mini Lemon Donuts
- Preheat the oven to 350°F and spray your mini donut pans with pan release. Make sure to get every nook and cranny. Prepare a piping bag with a 2A piping tip (if using).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a measuring glass, whisk together the buttermilk, water, melted butter, lemon zest, egg, and yellow food gel. Add the wet ingredients to the large bowl of dry ingredients. Whisk or stir until combined.
- Use a piping bag or a spoon, fill the donut pan no more than halfway up in each cavity. Bake 8- 10 minutes. The donuts should spring back when poked.
- Cool in the pans for 2 minutes, then flip them out onto a cooling rack. Cool completely before adding the glaze.
Raspberry Glaze
- Whisk together the powdered sugar, raspberry powder, lemon juice, and water. If too thick, add water a tiny bit at a time. If too thin, add a bit more powdered sugar. The glaze should be runny, but not too thin.
- Use a piping bag or a spoon to add the glaze to the mini lemon donuts.
Notes
- *To make raspberry powder, pulse freeze dried raspberries in a food processor. Sift out the seeds and large chunks.
- For a more intense lemon donut, sub some lemon juice for water.
- If you don't have enough pans to bake all of your donuts at once, cover the remaining batter while the first donuts bake. After they've cooled, grease the pans again, fill, and bake.