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Baked Red Velvet Donut Holes topped with an easy cream cheese glaze and perfect for a sweet breakfast or Valentine's Day!

Baked Red Velvet Donut Holes

Baked Red Velvet Donut Holes topped with an easy cream cheese glaze and perfect for a sweet breakfast or Valentine's Day!

Course Dessert
Cuisine American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 24 donut holes
Recipe by Danielle Rye

Ingredients

For the donut holes:

  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2/3 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 teaspoon distilled white vinegar

For the glaze:

  • 2 ounces cream cheese, softened to room temperature
  • 1 and 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk (use more as needed)

Directions

To make the donut holes:

  1. Preheat oven to 350°F. Spray a 24-count mini muffin pan well with nonstick cooking spray and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk until well combined and set aside.
  3. In a separate mixing bowl, mix together the buttermilk, sugar, melted butter, egg, vanilla, red food coloring, and vinegar until fully combined. Combine the wet and dry ingredients and mix until just combined, making sure not to over mix the batter.
  4. Evenly distribute the batter between all 24 cavities of the mini muffin pan, a piping bag works really well for this part. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donut hole comes out clean. Remove from the oven and cool in the pan for 5-10 minutes, then remove the donut holes from the pan and transfer to a wire rack to cool.

To make the glaze:

  1. Add the cream cheese, powdered sugar, vanilla, and milk to a medium sized mixing bowl and mix until fully combined and no lumps remain. Dip each donut hole into the glaze and transfer back to the wire rack to allow the glaze to harden.