Powdered Sugar Donuts Recipe: Light, Fluffy Homemade Donuts

I used to think fried donuts were the only way to go, but this baked powdered sugar donut recipe changed my mind. It’s quick — about 30 minutes from start to finish — and uses straightforward ingredients. A touch of nutmeg and a hint of cardamom lift the flavor and give these donuts a bakery-quality finish.

They’re straightforward to make with no stand mixer required, quick to bake, and perfect when you want a warm, sweet treat without the fuss of frying.

Table of Contents

• Ingredients to make Homemade Powdered Sugar Donuts
• Substitutions and Variations
• How to make Powdered Sugar Donuts
• Tips for the Best Homemade Donuts
• Recipe FAQs
• More Donut Recipes
• Powdered Sugar Donuts Recipe

• Cake flour produces a fine, tender crumb for soft baked donuts. If you only have all-purpose flour, it will work, but cake flour gives the lightest texture.
• Unsalted butter adds richness while vegetable oil keeps the donuts moist. Using both balances flavor and texture for a bakery-style result.
• White sugar sweetens and lightens the crumb, while brown sugar adds moisture and a touch of caramel flavor.
• Confectioners’ sugar (powdered sugar) is used for coating; its fine texture clings nicely to warm donuts for an even, velvety finish.
• Sour cream and whole milk make the donuts tender and moist and add a subtle tang that enhances flavor.
• Baking powder and baking soda provide lift so the donuts are light and fluffy without yeast.
• Nutmeg offers warm, familiar spice, and a small amount of cardamom adds a unique, aromatic note.

Substitutions and Variations

• Add chopped almonds or pistachios for crunch.
• Try lemon or almond extract for a different flavor profile.
• Make them gluten-free using a 1:1 gluten-free baking flour.
• For a dairy-free or vegan version, use all oil instead of butter plus dairy-free sour cream and a milk alternative.

How to make Powdered Sugar Donuts

Step 1: Preheat the oven to 350°F (175°C). Spray a 6-hole donut pan with a nonstick baking spray that contains flour. Put 1–2 cups of powdered sugar into a zip-top bag or a large bowl and set aside.

Step 2: In a medium bowl, whisk the dry ingredients together: cake flour, baking powder, baking soda, nutmeg, cardamom, and kosher salt. Set aside.

Step 3: In another bowl, combine melted butter, white sugar, brown sugar, and vegetable oil. Whisk until combined, then add eggs, sour cream, milk, and vanilla. Whisk until smooth.

Step 4: Fold the dry ingredients into the wet just until combined—about 15 seconds. Transfer the batter to a piping bag or zip-top bag and snip a 1/2-inch corner. Pipe or spoon batter into each donut well until roughly 3/4 full. Bake 10–12 minutes, until the tops are puffed and set. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Place a warm donut in the bag of powdered sugar and shake to coat. Let it sit 1–2 minutes, then shake again for a thicker, even layer. Transfer to a cooling rack and repeat with the remaining donuts.

Tips for the Best Homemade Donuts

• If you don’t have a piping bag, spoon batter into the donut wells and smooth it evenly.
• Use room-temperature sour cream, milk, and eggs for a smoother batter and better crumb.
• Mix batter until just combined—overmixing can make donuts tough.
• For a thicker sugar coating, double-dip: coat, rest a minute, then coat again.
• Store in an airtight container at room temperature with paper towels between layers to absorb moisture.
• Measure flour by spooning it into the cup and leveling it off to avoid dense donuts.

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