Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and spray a donut pan with non-stick baking spray.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, cream together softened butter and sugar until pale and fluffy.
- Add egg and vanilla to the butter mixture, mixing until incorporated.
- Gradually combine the dry ingredients with the wet ingredients, alternating with milk.
- Spoon or pipe batter into the pan, filling each cavity two-thirds full.
- Bake for 12-15 minutes until lightly golden and a toothpick comes out clean.
- Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a clean bowl, beat cream cheese and powdered sugar until smooth, then fold in raspberry jam.
- Spread or pipe the raspberry cheesecake mixture onto cooled donuts, garnishing with extra jam or raspberries if desired.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 160mgPotassium: 85mgSugar: 10gVitamin A: 6IUCalcium: 4mgIron: 4mg
Notes
For gluten-free donuts, substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
Store topped donuts in the refrigerator; they last 2-3 days. For longer storage, freeze un-topped donuts for up to 2 months.
For best results, make the topping fresh right before serving.
To add a stronger raspberry flavor, you can poke holes in the donuts and brush with warmed raspberry jam before adding the topping.
Tried this recipe?Let us know how it was!