Red Velvet Cake Donuts with Cream Cheese Glaze
Transform a red velvet cake mix into a moist baked donut with a one ingredient cream cheese glaze.
Servings: 12 donuts
Ingredients
Red Velvet Donuts
- 1 box red velvet cake mix {13.25 ounces}
- 1 large egg
- ⅓ cup butter {melted}-I used salted
- ¾ cup buttermilk
Cream Cheese Glaze
- 16 ounces cream cheese frosting
Instructions
- Preheat the oven to 350 degrees and spray donut pans liberally with non-stick cooking spray.
Red Velvet Donuts
- In a large bowl mix together the cake mix, egg, melted butter and buttermilk with a spoon. When the batter is well mixed, transfer the mixture to a large piping bag or a zipper bag. Pipe the mixture into the donut pans.
- Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then flip the pan over onto a wire cooling rack and allow the donuts to cool completely.
Cream Cheese Glaze
- While the donuts are cooling, add the cream cheese frosting into a microwave safe bowl. Microwave for 20-30 seconds or until it is a glaze consistency. Dunk each donut halfway into the cream cheese glaze and remove back to the cooling rack for the glaze to set up. Serve or store in an airtight container for a couple of days. They also freeze well for up to 3 months unglazed.
Notes
No buttermilk? No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for 5 minutes before using in the recipe.
For a homemade cream cheese glaze, mix 4 ounces of softened cream cheese with 1 cup of powdered sugar and 2-3 tablespoons of milk until smooth. Adjust the consistency with more milk or sugar as needed.
Nutrition
Serving: 1donut | Calories: 371kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 431mg | Potassium: 160mg | Fiber: 1g | Sugar: 39g | Vitamin A: 206IU | Calcium: 76mg | Iron: 2mg