I’m sharing my Mini Powdered Donuts recipe along with an unexpected ingredient swap that changes the bake in a surprising way.

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I never expected a tray of tiny treats to cause such a scene, but these Mini Powdered Donuts do. I messed around with a Simple Cake Donut Recipe and ended up with something everyone secretly fights over.

The crumb stays tender thanks to all purpose flour and a touch of vanilla extract lifts the flavor when they are still warm and dusted in powdered sugar. I wont pretend they are delicate, theyre honest, slightly lopsided, and weirdly addictive.

If you want a small bake that feels like a clever trick, this will make you grin and want seconds.

Ingredients

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All purpose flour gives structure and carbs, little fibre or protein, kinda bland.
Granulated sugar adds sweetness and crunch, pure carbs, no nutrients, very addictive.
Eggs add protein, moisture and help bind, yolks add richness and color.
Buttermilk brings tang and tenderness, reacts with baking powder for soft crumb.
Butter adds fat, flavor and tenderness, makes doughnuts richer and more tender.
Vanilla gives warm flavor and depth, not sweet but amplifies other flavors.
Powdered sugar coats doughnuts, adds immediate sweetness, mostly simple carbs, melts quickly.

Ingredient Quantities

1 1/2 cups all purpose flour (about 190 g)

3/4 cup granulated sugar (about 150 g)

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg, optional but tastes great

2 large eggs, room temperature

1/2 cup buttermilk (120 ml)

1/4 cup whole milk (60 ml)

1/4 cup melted unsalted butter, cooled (about 60 g)

1 teaspoon vanilla extract

1 to 1 1/2 cups powdered sugar, for coating (about 120 to 180 g)

How to Make this

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1. Preheat your oven to 350°F (175°C) and grease a mini donut pan well with nonstick spray or brush with melted butter, or use a little flour or cocoa to dust if you want extra insurance.

2. In a large bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 3/4 cup granulated sugar (about 150 g), 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg if you like it.

3. In another bowl beat 2 large eggs, then add 1/2 cup buttermilk (120 ml), 1/4 cup whole milk (60 ml), 1/4 cup melted unsalted butter cooled (about 60 g) and 1 teaspoon vanilla extract, whisk until smooth.

4. Pour the wet into the dry and fold gently until just combined, dont overmix the batter a few small lumps are fine and will keep the donuts tender.

5. Transfer batter to a piping bag or a zip top bag with a corner snipped off, or just use a spoon, and fill each donut cavity about 3/4 full so they have room to rise.

6. Bake on the middle rack for about 8 to 10 minutes until tops spring back and edges are lightly golden, a toothpick should come out clean.

7. Let donuts cool in the pan for 1 to 2 minutes then gently remove to a wire rack for 2 to 3 more minutes; you want them warm but not piping hot before coating.

8. Put 1 to 1 1/2 cups powdered sugar (about 120 to 180 g) in a shallow bowl or a large zip bag, add a few donuts at a time and toss or shake to coat evenly; sift the powdered sugar first if its lumpy.

9. Serve warm for best flavor. Store cooled donuts in an airtight container for 1 to 2 days, and if they get a bit stale zap one for 6 to 8 seconds in the microwave and dust with more powdered sugar.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Mini donut pan, well greased
3. Two mixing bowls (one large for dry, one for wet)
4. Whisk
5. Measuring cups and spoons plus a kitchen scale (grams optional)
6. Rubber spatula or wooden spoon for folding
7. Piping bag or zip-top bag with corner snipped (or a spoon)
8. Wire cooling rack
9. Fine mesh sieve or sifter and a shallow bowl or large zip bag for coating powdered sugar; toothpick to test doneness

FAQ

Q: Can I bake these instead of frying? A: Yes, you can. Use a mini donut pan, preheat oven to 350°F, fill each well about three quarters full and bake 8 to 10 minutes until lightly golden. They come out more cakey not crisp, but still great. Brush warm donuts with a little melted butter then toss in powdered sugar so it sticks.

Q: What if I dont have buttermilk? A: Make a quick substitute by stirring 1/2 tablespoon white vinegar or lemon juice into 1/2 cup milk and let it sit 5 minutes, or thin plain yogurt with a splash of milk to the same volume. Works just fine.

Q: How do I get the powdered sugar to stick and not clump? A: Coat while the donuts are still warm. Either toss them directly in powdered sugar, or lightly brush with melted butter first then toss. Use sifted powdered sugar if you want a smoother, less lumpy finish.

Q: How should I store leftovers and can I freeze them? A: Store uncoated or coated in an airtight container at room temp up to one day, powdered sugar will soften after that. For longer keep, freeze uncoated donuts in a single layer on a sheet, then transfer to a freezer bag. Reheat gently in a 325°F oven for a few minutes, then dust with powdered sugar.

Q: Why did my donuts turn out dense or tough? A: Most likely overmixing the batter or packing in too much flour, or expired baking powder. Mix until just combined, measure flour by spooning into the cup then leveling, and make sure your leavener is fresh. Also dont overcook.

Q: What oil and temperature should I use for frying? A: Use a neutral high smoke point oil like vegetable, canola or peanut. Heat oil to about 350°F to 375°F and fry in small batches so the oil temp stays steady. Cook about 1 to 2 minutes per side until golden, then drain on paper towels before coating.

Mini Powdered Sugar Doughnuts Recipe Substitutions and Variations

All-purpose flour → Cake flour: use 1 cup cake flour plus 2 tbsp cornstarch for every 1 cup AP called for. Gives lighter, softer minis but batter may be thinner so dont overmix.
Granulated sugar → Light brown sugar (1:1): swap cup for cup, adds a toffee-y, moist flavor and will make the doughnuts a bit darker.
Buttermilk → Soured milk or thinned yogurt: stir 1/2 tbsp white vinegar or lemon into 1/2 cup milk, let sit 5 minutes. Or thin plain yogurt with a little milk to equal 1/2 cup; both keep the tang and tender crumb.
Powdered sugar (for coating) → Cinnamon sugar: toss warm minis in 1/2 cup granulated sugar mixed with 1 tsp ground cinnamon so it sticks. Powdered sugar still gives the classic look though.

Pro Tips

1) Check your oven with a cheap oven thermometer and rotate the pan halfway thru baking, ovens vary a lot so what says 350 might be 330 or 370 where you are. Even a minute or two too long will dry them out.

2) Let the batter rest 8 to 15 minutes before filling the pan so the flour soaks up liquid, that makes the crumb more tender. Fold gently when you mix, overworking = tough donuts.

3) Use a piping bag or a small cookie scoop for super consistent rings, and tap the pan once on the counter to pop big air bubbles so you dont get holes in the tops.

4) Sift the powdered sugar and add a tiny bit of cornstarch (about 1/2 tsp per cup) if you plan to store them, it stops clumping and keeps the coating silky. Coat while the donuts are warm but not piping hot so the sugar sticks without turning pasty.

5) To refresh stored donuts, reheat in a 300 F oven or toaster oven for a few minutes to bring back crisp edges, or short 5 to 8 second blasts in the microwave if youre in a rush, then re-dust with powdered sugar.

Mini Powdered Sugar Doughnuts Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Mini Powdered Donuts recipe along with an unexpected ingredient swap that changes the bake in a surprising way.

Servings

servings

Calories

210

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Mini donut pan, well greased
3. Two mixing bowls (one large for dry, one for wet)
4. Whisk
5. Measuring cups and spoons plus a kitchen scale (grams optional)
6. Rubber spatula or wooden spoon for folding
7. Piping bag or zip-top bag with corner snipped (or a spoon)
8. Wire cooling rack
9. Fine mesh sieve or sifter and a shallow bowl or large zip bag for coating powdered sugar; toothpick to test doneness

Ingredients

1 1/2 cups all purpose flour (about 190 g)
3/4 cup granulated sugar (about 150 g)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, optional but tastes great
2 large eggs, room temperature
1/2 cup buttermilk (120 ml)
1/4 cup whole milk (60 ml)
1/4 cup melted unsalted butter, cooled (about 60 g)
1 teaspoon vanilla extract
1 to 1 1/2 cups powdered sugar, for coating (about 120 to 180 g)

Directions

Preheat your oven to 350°F (175°C) and grease a mini donut pan well with nonstick spray or brush with melted butter, or use a little flour or cocoa to dust if you want extra insurance.
In a large bowl whisk together 1 1/2 cups all purpose flour (about 190 g), 3/4 cup granulated sugar (about 150 g), 2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon ground nutmeg if you like it.
In another bowl beat 2 large eggs, then add 1/2 cup buttermilk (120 ml), 1/4 cup whole milk (60 ml), 1/4 cup melted unsalted butter cooled (about 60 g) and 1 teaspoon vanilla extract, whisk until smooth.
Pour the wet into the dry and fold gently until just combined, dont overmix the batter a few small lumps are fine and will keep the donuts tender.
Transfer batter to a piping bag or a zip top bag with a corner snipped off, or just use a spoon, and fill each donut cavity about 3/4 full so they have room to rise.
Bake on the middle rack for about 8 to 10 minutes until tops spring back and edges are lightly golden, a toothpick should come out clean.
Let donuts cool in the pan for 1 to 2 minutes then gently remove to a wire rack for 2 to 3 more minutes; you want them warm but not piping hot before coating.
Put 1 to 1 1/2 cups powdered sugar (about 120 to 180 g) in a shallow bowl or a large zip bag, add a few donuts at a time and toss or shake to coat evenly; sift the powdered sugar first if its lumpy.
Serve warm for best flavor. Store cooled donuts in an airtight container for 1 to 2 days, and if they get a bit stale zap one for 6 to 8 seconds in the microwave and dust with more powdered sugar.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.