Soft, moist, and irresistibly indulgent, these Red Velvet Donuts with Cream Cheese Frosting are a treat for the senses. The rich cocoa flavor pairs perfectly with the tangy sweetness of the frosting, creating a balance that’s simply divine. In just 40 minutes, you can whip up a batch of these bakery-worthy delights, making them perfect for breakfast, dessert, or a midday pick-me-up.
Each bite offers a tender crumb and a velvety texture that melts in your mouth, while the creamy frosting adds a luxurious finish. Whether you’re a red velvet enthusiast or new to the flavor, these donuts are sure to impress. Quick to prepare and even quicker to disappear, they’re a guaranteed crowd-pleaser for any occasion.
Ingredients for Red Velvet Donuts with Cream Cheese Frosting
- For the Donuts:
- 2 cups (10oz/300g) all-purpose flour
- 4 teaspoons cocoa powder, sifted
- 2/3 cup (6oz/180g) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 5 tablespoons (2 1/2 oz/75g) butter, melted
- 2 eggs, room temperature (or substitute with applesauce)
- 4 teaspoons vanilla extract
- 2/3 cup (6floz/180ml) buttermilk, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon apple cider vinegar
- For the Cream Cheese Frosting:
- 1/2 cup (4oz/120g) cream cheese, softened
- 1 1/2 cups (6oz/180g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (adjust as needed for consistency)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) and prepare your donut tin by greasing it lightly.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and cinnamon until well combined.
- In a separate medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract. Then, whisk in the red food coloring and apple cider vinegar.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until just combined. Avoid overmixing.
- Pipe the batter: Spoon the batter into a piping bag or a large ziplock bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake: Place the pan in the preheated oven and bake for 10 minutes, or until the donuts feel slightly firm to the touch.
- Cool: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the frosting: While the donuts cool, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Adjust the consistency by adding more milk (to thin) or powdered sugar (to thicken) as needed.
- Frost the donuts: Dip each donut into the cream cheese frosting, ensuring an even coating. Place them back on the wire rack to let the frosting set for 20 minutes.
- Serve or store: Enjoy immediately or store in an airtight container for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese frosting is a classic match for red velvet donuts, you can get creative with other toppings. Try a drizzle of white chocolate ganache or a sprinkle of crushed pecans for added texture. For a fruity twist, add a dollop of raspberry jam on top of the frosting. These small additions can elevate your donuts to the next level!
Storage Secrets: Keeping Your Donuts Fresh
To maintain their softness, store your donuts in an airtight container at room temperature for up to 3 days. If you need to keep them longer, freeze them without the frosting in a freezer-safe bag for up to 1 month. When ready to enjoy, thaw at room temperature and add the frosting fresh. This ensures your donuts stay as delicious as the day you made them!
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-made donut mix as a base and add cocoa powder, red food coloring, and vinegar to mimic the red velvet flavor. For the frosting, opt for a store-bought cream cheese frosting and thin it with a bit of milk for dipping. These shortcuts can save you precious minutes without sacrificing taste!
Equipment Essentials: Tools for Donut Success
If you don’t have a donut pan, you can use a muffin tin to create donut holes instead. A piping bag or a ziplock bag with the corner snipped off makes filling the molds a breeze. For even baking, ensure your oven is fully preheated and use a wire rack to cool the donuts evenly. The right tools make the process smoother and more enjoyable!
Recipe Variations: Customize Your Donuts
For a healthier twist, substitute whole wheat flour for half of the all-purpose flour and use Greek yogurt instead of buttermilk. If you’re vegan, replace the egg with applesauce and use a plant-based cream cheese for the frosting. These variations let you tailor the recipe to your dietary preferences while keeping the red velvet magic alive!
Red Velvet Donuts with Cream Cheese Frosting
Ingredients
For the donuts
- 2 cups all-purpose flour 10oz/300g
- 4 teaspoons cocoa powder sifted
- 2/3 cup sugar 6oz/180g
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 5 tablespoons butter 2 1/2 oz/75g, melted
- 2 egg room temperature
- 4 teaspoons vanilla
- 2/3 cup buttermilk 6floz/180ml, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon apple cider vinegar
For the Cream Cheese Frosting
- 1/2 cup cream cheese 4oz/120g, softened
- 1 1/2 cups powdered sugar 6oz/180g, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoons milk
Instructions
- Preheat the oven to 350oF (180oC) and prepare your DIY donut tin.
- In a large bowl whisk together the flour, cocoa, sugar, baking soda and cinnamon.
- In a separate medium-sized bowl whisk together the melted butter, egg, buttermilk, and vanilla. Then whisk in the food coloring and distilled vinegar.
- Add the wet ingredients into the dry ingredients and whisk until just combined. Be very careful to only mix the batter until it is just combined.
- Spoon the batter into a piping bag or large ziplock bag with the corner snipped off.
- Pipe the batter into the prepared doughnut pan, filling each donut about 3/4 of the way up.
- Bake in the preheated oven for 10 minutes or until the doughnuts feel slightly firm to the touch. Allow to cool for 5 minutes in the pan, then remove from the DIY donut tin to continue cooling on a wire rack.
- While cooling make the Cream Cheese Frosting: In a medium sized bowl whisk or stir together the soft cream cheese, powdered sugar, vanilla extract and milk until well there are no lumps and it’s runny enough to dip your donuts in. If the glaze is too thick you can thin it with a little milk. If its to thin add more powdered sugar 1 teaspoon at a time until you’ve reached the right consistency.
- Dip each donut in the glaze and leave for the frosting to set for 20 minutes. Store in an airtight container for up to 3 days.
- (Suitable egg substitute: Applesauce).
