Can I make these mini doughnuts without a doughnut pan?

Yes, you can! If you don’t have a mini doughnut pan, you can use a mini muffin tin instead. The shape will be slightly different, but the taste and texture will remain just as delicious. Adjust baking time slightly and keep an eye on doneness using a toothpick test.

How do I keep the powdered sugar from melting?

To ensure the powdered sugar coating sticks well and doesn’t dissolve, coat the doughnuts while they’re still warm but not hot. If your kitchen is humid, consider double-coating the doughnuts by letting them cool slightly and giving them another shake in powdered sugar just before serving.

Can I freeze mini powdered sugar doughnuts?

Yes, these doughnuts freeze well. For best results, freeze them without the powdered sugar coating. Once thawed, warm them slightly in the microwave or oven, then coat with fresh powdered sugar before serving to maintain texture and flavor.

Are these mini doughnuts healthier than fried ones?

Absolutely. Because they are baked rather than deep-fried, Mini Powdered Sugar Doughnuts are naturally lower in fat. You can also make them lighter by using low-fat milk or reducing the sugar slightly, without compromising their classic flavor and softness

Mini Powdered Sugar Doughnuts – Best Baked Recipe (No Frying!)

Name: Mini Powdered Sugar Doughnuts
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour: provides structure and softness; 2 teaspoons baking powder: helps the doughnuts rise; 1/4 teaspoon salt: balances the sweetness; 1 large egg: binds the ingredients and adds richness; 1/2 cup granulated sugar: sweetens the batter; 3/4 cup whole milk: adds moisture and tenderness; 3 tablespoons vegetable oil: ensures a soft crumb; 2 teaspoons vanilla extract: adds aroma and depth; 1/2 cup powdered sugar: coats the doughnuts for a sweet finish

Description

These Mini Powdered Sugar Doughnuts are light, soft, and coated in a classic powdered sugar finish. Baked instead of fried, they’re an easy and mess-free treat perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

1 1/3 cups all-purpose flour: provides structure and softness
2 teaspoons baking powder: helps the doughnuts rise
1/4 teaspoon salt: balances the sweetness
1 large egg: binds the ingredients and adds richness
1/2 cup granulated sugar: sweetens the batter
3/4 cup whole milk: adds moisture and tenderness
3 tablespoons vegetable oil: ensures a soft crumb
2 teaspoons vanilla extract: adds aroma and depth
1/2 cup powdered sugar: coats the doughnuts for a sweet finish

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Instructions

If using an electric doughnut maker, preheat it according to manufacturer’s instructions. If using mini doughnut pans, preheat the oven to 350°F and grease the pans.
In a small bowl, sift together flour, baking powder, and salt. Set aside.
In a medium bowl, whisk together egg and granulated sugar until smooth. Add milk, oil, and vanilla extract, mixing until well combined.
Gradually stir the flour mixture into the wet ingredients until no lumps remain.
Fill each doughnut cavity 3/4 full with batter.
Bake in the oven for 7–9 minutes or until a toothpick inserted comes out clean, or cook in the doughnut maker per manufacturer’s instructions.
While warm, transfer doughnuts into a bag with powdered sugar and shake to coat evenly.
Serve immediately and enjoy!

Notes

Do not overmix the batter to keep the texture soft.
Use a piping bag or zip-top bag to neatly fill the molds.
Coat the doughnuts while warm for the best powdered sugar adhesion.
Store leftovers in an airtight container for up to 2 days.
Recoat with fresh powdered sugar before serving if needed.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini doughnut
Calories: 85 kcal
Sugar: 11 g
Sodium: 59 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 0.3 g
Protein: 1 g
Cholesterol: 7 mg