Mini M&M Cake Donuts
These Mini M&M Cake Donuts are soft, fluffy, and baked—not fried—for an easy homemade treat. Topped with a sweet vanilla glaze and dipped in crunchy mini M&M’s, they’re colorful, fun, and delicious. Perfect for breakfast, parties, or a quick dessert everyone will love!
Servings: 12 donuts
Ingredients
For the donuts:
- 5 tbsp salted butter room temperature
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- ½ cup buttermilk room temperature
- ⅓ cup full-fat sour cream room temperature
- 2 eggs room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
For the icing:
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream room temperature
- 1 10 oz bag of mini m&ms
Instructions
For the donuts:
- Preheat oven to 350°F (175°C) and grease a donut pan with nonstick spray. In a large bowl, whisk together melted butter, sugar, vanilla, buttermilk, sour cream, egg, and egg yolk until smooth.In a separate bowl, whisk together flour, baking powder and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix.
- Spoon or pipe the batter into the donut cavities, filling each about ¾ full. Bake for 10 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the icing:
- In a bowl, whisk together powdered sugar, heavy cream or milk, vanilla extract, and a pinch of salt until smooth. If the icing is too thick, add a little more milk.
To decorate:
- Once the donuts have completely cooled, dip the tops of the donuts into the icing, allowing excess to drip off. Immediately dip into a bowl of mini M&M’s, pressing lightly so they stick. Let the glaze set for 15 minutes before serving.