These Mini Pink Lemon Baked Donuts are lemony & slightly tart. Enjoy them for breakfast or serve in a party. Since they are mini, it’s totally acceptable to have more than 1 (or 2, 3, 6)!
Remember the Coffee Glazed Baked Chocolate Chip Donuts last year? Bryan and I loved them so much that I thought they will always remain our favorite baked donuts. I have to say I love these Pink Lemon Baked Donuts just as much or maybe even a little bit more. Nom…. Lemony donuts!
Before getting into the donuts, let’s talk about lemons!
Two weeks ago, I saw these gorgeous pink lemons in supermarket. Oh wow, I have never seen anything like that. These lemons have stripes. The young one have green stripes and the maturer one have pink stripes. The flesh inside is pink, like a grapefruit. How beautiful! Pink lemonade is not a myth! The taste of these lemons are slightly less tart than regular lemons. If you have some lucks, you maybe able to find them in Bristol Farms (where I got them).
These lemon donuts are based on the coffee donuts’ recipe. Instead of using chocolate chips and coffee glaze, I switched out for lemon zest and lemon juice. The main reason for using the same recipe is because of the great texture. The donuts are a little cakey with a bite to it. Perfect baked donuts! With the addition of the lemon zest, these donuts were lemony and fragrant. The acidity from the lemon juice make an excellent glaze. Everything was just right! Delicious goodness! I could easily eat a dozen of these at once. 😀
Mini Pink Lemon Baked Donuts
- ¼ cup sugar
- Zest from 2 pink lemons (Meyer lemon or regular lemon)
- 2 tablespoons plus 2 teaspoons light brown sugar
- 2 tablespoons unsalted butter (at room temperature)
- 2 tablespoons vegetable oil
- 1 large egg
- ¾ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon plus 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- ½ cup whole milk
Pink Lemon Glaze:
- ¾ cup powdered sugar
- 1 teaspoon whole milk
- 2 - 3 tablespoons pink lemon juice
- pink food coloring (optional)
- Preheat the oven to 425˚F (218˚C). Lightly grease a mini donut pan (If you have 2 pans, grease 2 pans.).
- In a small bowl, mix the sugar and lemon zests together. Add brown sugar. Set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter for 2 minutes. Add lemon sugars and vegetable oil. Beat until fluffy, about 3 minutes. Add egg and beat to combine. With a spatula, stir in the baking powder, baking soda, salt and vanilla. Mix well.
- Continue using a spatula, stir and add the flour and milk to the butter mixture alternately in 3 additions, by starting and finishing with the flour. Mix until just combined. Do not overmix.
- Spoon the batter into a pipping bag or Ziploc bag, fill the donut pan with batter all the way up to the rim.
- Bake in the oven for about 6 – 8 minutes. Test the donuts with a toothpick for doneness. The toothpick should come out clean. Remove from oven and cool in the pan for 5 minutes. Transfer the donuts to a cooling rack and cool completely. If you have extra batter, clean and dry the donut pan. Lightly grease and repeat filling the pan.
- For the glaze, in a medium bowl, add powdered sugar. Add the milk and 1½ tablespoons lemon juice. Whisk until smooth. Add more lemon juice if the frosting is too thick. Glaze the donuts and let them set for 20 minutes.
- If your donut pan is a silicone one, add a baking sheet at the bottom for support while baking.
- For regular size donuts, bake for about 10 minutes. Use a toothpick to check the doness.
- These donuts don’t take on much color when baking, so don’t worry about that.
- Even though pink lemons have pink flesh, the juice don’t have a strong color and the glaze needs only very little amount of juice. It doesn’t give the glaze a visible pink color, so I added pink food coloring. It is optional.
- Donuts can be stored at room temperate for up to 2 days, but best to serve the same day. If you plan to serve the donuts the next day, glaze it the next day.