These robin’s egg baked donuts are soft and fluffy vanilla donuts, topped with an adorable blue and black speckled vanilla glaze.
Who doesn’t love a fresh batch of donuts whenever the craving strikes?
These robin’s egg baked donuts are baked soft and fluffy vanilla cake, glazed with a vanilla frosting that’s tinted blue, and speckled with black food coloring to give it that beautiful springtime robin’s egg appearance.
Baked donuts are so much easier to make than fried ones because there’s no messy, smelly pot of hot oil to deal with, and you can make up a dozen at a time!
Whether you’re looking for a fun Easter treat, a Mother’s Day surprise, or a pretty centerpiece for weekend brunch, these robin egg baked donuts are sure to impress.
Ingredients for robin’s egg baked donuts
- All purpose flour – A common baking flour that will make up the batter of our donuts.
- Granulated sugar – Granulated sugar will add sweetness to the donuts.
- Baking powder – Baking powder will keep the donuts fluffy and light.
- Whole milk – This will add moisture to our donuts.
- Vegetable oil – Vegetable oil will keep the donuts moist.
- Butter – Butter will add a delicious buttery flavor and moisture to the donuts.
- Egg – This will help emulsify the ingredients in the batter.
- Vanilla extract – Vanilla extract will add a sweet vanilla flavor.
- Powdered sugar – Powdered sugar will dissolve easily in our frosting and add sweetness.
- Milk – Milk will help thin out the glaze to the perfect consistency.
- Food coloring – This will help us achieve that beautiful robin’s egg blue!
How to decorate robin’s egg baked donut
For the food coloring, I’ve used 5 drops of Americolor Robin’s Egg Food Dye.
If you don’t have that, no worries! You can mix a few drops of pastel blue with one drop of pastel green food coloring.
To make the speckles of the egg, combine 1 tablespoon of water with 4 drops of black food coloring and mix to combine.
Dip a pastry brush in the black mixture and flick it at the donuts to create speckles.
Be careful: The black food coloring will stain clothes, counters, and walls, so make sure to cover and protect any surface that you don’t want speckled.
Gluten-free and other dietary restrictions
If you’re gluten-free, feel free to use your favorite flour substitute in these donuts.
Similarly, if you’re dairy-free, you can substitute plant-based butter, and non-dairy milk here as well. (\
Be sure that the non-dairy milk is unsweetened so it doesn’t add any extra sugar.
Storage and leftovers
Any leftover robin egg baked donuts can be stored in an airtight container at room temperature for up to 2 days.
- Looking for something chocolaty? Try my Brownie Donuts with Fluffy Peanut Butter Frosting
- Want something sweet? Try my Apple Butter Waffle Donuts
- Need a New England classic? Try my Baked Apple Cider Donuts
- Craving something decadent? Try my Chocolate Strawberry Baked Donuts
- 1-½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup whole milk
- ⅓ cup vegetable oil
- 3 tablespoons butter, melted
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk
- Food coloring (see notes)
- Preheat your oven to 350 degrees F and grease two (6 count) donut pans with non-stick baking spray.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, whisk together the milk, vegetable oil, butter, egg, and vanilla.
- Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix!
- Divide the batter between the donut pans– filling each one ½ way full. I like to use a piping bag to fill the pans but you could also use a scoop or spoons.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the donuts to a wire rack and allow them to cool completely before frosting.
- In a shallow bowl, whisk together the powdered sugar and milk. The mixture should be thick, but pourable. If it is too thick, add another tablespoon of milk. If it is too thin, add ¼ cup of powdered sugar.
- Add the food coloring (see notes) and mix to combine.
- Dip the donuts in the glaze and then place them back on the wire rack to set. Allow the donuts to set for 10 minutes before adding the speckles.
- To make the speckles, combine 1 tablespoon of water with 4 drops of black food coloring. Mix to combine.
- Dip a pastry brush in the black mixture and flick it at the donuts to create speckles. Be careful– it will stain clothes, counters, and walls to make sure to cover any surface that you don’t want speckled.
- Allow the donuts to sit for another 10 minutes before serving.
- Enjoy immediately or store in a single layer in an airtight container in the fridge for up to three days.
- For the food coloring, I used 5 drops of Americolor Robin’s Egg Food Dye. If you don’t have a robin’s egg color you can mix a few drops of pastel blue with one drop of pastel green food coloring.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 117mgCarbohydrates: 36gFiber: 0gSugar: 31gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.