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Hot, fresh breakfast treats are possible with these super simple Cherry Lime Baked Donuts – they’re ready to eat in about 30 minutes! Skip the deep fryer and opt for the oven for these cherry-vanilla flavored cake donuts, then cover them in an irresistibly sweet-tart cherry lime glaze.
We are super excited to be working with Eggland’s Best in 2018 to create a dozen delicious sponsored recipe posts to keep you drooling!
Happy National Donut Day! (Or is it doughnut day?)
That’s right, it’s a thing.
Actually, every day of the year is a food holiday of some sort – which is pretty cool to me. I may dump on Valentine’s Day (since love should be expressed every day), but having one day set aside to celebrate foods reminds us how much we enjoy different things.
The fact that donut day is at the beginning of June is extremely funny to me. You work so hard to get beach body ready – so you can stuff your face with free carbs from every donut shop in town at the start of summer. Yay discipline!
Make your own Cherry Lime Baked Donuts!
I love a good, indulgent donut. Probably way more than I should. At the end of last year, I was stopping at a certain local place weekly for what I called “Guilty Pleasure Friday.”
Cream filled, jelly-stuffed, glazed, chocolate covered, simple or over the top. My heart literally palpitates when I’m standing in front of those glass cases, ogling the trays of perfectly garnished dreamy rings.
Whether it’s from excitement or cardiac anxiety I’m not 100% sure.
While I love all the fluffy yeasted varieties, I’ll also never turn down an old fashioned baked cake donut.
Yep, I said baked. Cake donuts are traditionally fried, also, but they taste equally delicious hot from the oven.
If you’ve never made homemade baked donuts, you don’t know what you’re missing!
They’re so easy and are ready from start to finish in about 30 minutes. There’s also no fiddling with any hot oil, meaning your house won’t smell like a fast food kitchen for 3 days.
You’ll also be rewarded with fewer calories per donut! Skipping the oil reduces your intake, and so does using Eggland’s Best eggs in the batter.
There are two eggs in this baked donut recipe (yielding 12-20 depending on size), and each egg is only 60 calories. You can also rest easy that you’re eating 25% less saturated fat, more than double the Omega-3s, and way more B, D, and E vitamins compared to ordinary eggs.
All those benefits in a couple of donuts with your morning coffee. Sounds like a pretty good start to the day!
These Cherry Lime Baked Donuts are delicious! They might remind you of a cherry limeade, which was the inspiration behind the flavor combo. Who doesn’t love a cold, refreshing limeade on a hot summer day?
Except in this case, it’s a hot cherry lime cake donut with an iced coffee in the morning.
Tips for delicious homemade baked donuts:
- • No donut pans? Crumple small pieces of parchment paper or aluminum foil into balls and place them in the center of a standard muffin/cupcake pan. Pipe the batter in, being sure to keep the ball centered, then bake per the recipe. When the donuts come out of the oven, simply pop the ball out from the center.
- • Mix up your toppings! This recipe uses a cherry lime glaze that can be drizzled instead of dunked. You can also thicken it up into a frosting using 1/4 cup of melted butter and 2 tablespoons of milk.
- • Alternatively, you can glaze your donuts with a sugar-free version found here.
- • If you’re not into glaze, a dusting of powdered sugar on cooled donuts will cut back on sugar considerably and still taste yummy!
- • To make a skinnier version of these donuts, opt for wheat flour vs. all-purpose. Replace the granulated sugar with a sugar substitute and use 4 eggs whites instead of 2 whole eggs. Cut the butter back to 1 tablespoon (or use coconut oil) and use skim milk or a non-dairy milk.
How to make Cherry Lime Baked Donuts:
- 1. Preheat oven to 350 degrees F. Lightly grease 2 donut pans; set aside.
- 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the warm milk, melted butter, vanilla, and room temperature beaten eggs. Stir until just combined – avoid over-mixing or the donuts will be rubbery. Gently fold in the chopped cherries.
- 3. Scoop the mixture into a pastry bag or zipper bag. Cut the end off and pipe the batter into the prepared donut pans, filling them about 2/3 of the way and making sure the center post is clear.
- 4. Bake for 8-10 minutes, until they’re a light golden brown and spring back to the touch.
- 5. Let cool slightly, then transfer to a wire rack set over a baking sheet. Glaze while warm, then dip cooled donuts a second time for a thicker coat.
- 6. To make the glaze, combine powdered sugar, lime juice, cherry juice, vanilla, and lime zest in a small bowl. Whisk well, adding more powdered sugar (thicker, more icing-like) or juice (thinner glaze) until desired consistency is achieved. Pour over warm donuts for a traditional glazed, or dip when cool for a thicker coat.
Loving National Donut Day? Get in the kitchen and enjoy it to the fullest with these fried & baked donut recipes!
- Nutella Cheesecake Donuts
- Orange Creamsicle Donuts
- Salted Dark Chocolate Fudge Donuts
- Mulled Apple Cider Chai French Crullers
- Super Easy Fried Donuts
Cherry Lime Baked Donuts
- 2 cups plus 2 tablespoons all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup whole milk scalded
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 Eggland's Best eggs beaten
- 12 maraschino cherries chopped
- 2 cups powdered sugar sifted
- 2 tablespoons lime juice
- 1 tablespoon maraschino cherry juice
- 1/2 teaspoon vanilla extract
- 1 teaspoon lime zest
- Preheat oven to 350 degrees F. Lightly grease 2 donut pans; set aside.
- Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Add the milk, melted butter, vanilla, and beaten eggs. Stir until just combined – avoid overmixing or the donuts will be rubbery. Fold in the chopped cherries.
- Scoop the mixture into a pastry bag or zipper bag. Cut the end off and pipe the batter into the prepared donut pans, filling them about 2/3 of the way and making sure the center post is clear.
- Bake for 8-10 minutes, until they’re a light golden brown and spring back to the touch.
- Let cool slightly, then transfer to a cooling rack set over a baking sheet. Glaze while warm, then dip in glaze a second time when they cool for a thicker coat.
- Combine all ingredients in a small bowl. Whisk well, adding more powdered sugar (thicker, more icing-like) or juice (thinner glaze) until desired consistency is achieved. Pour over warm donuts for a traditional glazed, or dip when cool for a thicker coat.