Cassie’s Ruminations

Baked Cinnamon Doughnuts with Maple Vanilla Frosting

These are based off of Ina Garten’s recipe. They are an easy and delicious breakfast. My little guy had to add rainbow sprinkles to his mini sized ones!

Baked Cinnamon Doughnuts with Maple Vanilla Frosting
Makes 18 regular doughnuts or 36 mini doughnuts

For the doughnuts:
2 cups all-purpose flour
1.25 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp kosher salt
1 extra-large egg, lightly beaten
1.25 cups whole buttermilk
2 tbsp unsalted butter, melted
2 tsp vanilla extract

For the frosting:
1 cup powdered sugar
2 tbsp unsalted butter, melted
1/4 cup heavy cream
1 tsp vanilla extract
1 tsp maple syrup
1 pinch kosher salt

For the doughnuts:
Preheat the oven to 350 degrees F.

Spray 3 doughnut pans with non-stick spray.

Mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Add the egg, buttermilk, butter, and vanilla, and stir until just combined. There should be no dry clumps of flour, but lumps are okay.

Spoon batter into each of the doughnut pan cavities, filling them three fourths full.

Bake the doughnuts for 15-20 minutes, until a toothpick inserted into a doughnut comes out clean.

Remove the doughnuts, invert onto a cooling rack, and let cool.

For the frosting:
Whisk together the ingredients to make a smooth buttercream frosting.

Assembly:
Dip the doughnuts into the frosting to coat well on one side. Set frosting side up and let the frosting set for a minute or two before serving.