Baked Funfetti Doughnuts

The Recipe
Makes 12 donuts
Prep time: 15 min
Cook time: 10 min
For the Doughnuts:

1 1/2 cups all-purpose flour
2/3 cup sugar
2 Tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 egg (room temperature preferred)
2 Tbsp melted & cooled butter
1 1/2 tsp vanilla extract
2 Tbsp sprinkles

For the Glaze:

1 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
3-6 Tbsp heavy cream
Pink food coloring
Sprinkles for topping

Preheat oven to 350F and spray a 12-cavity donut pan with non-stick baking spray.
In a medium-sized bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, butter, and vanilla extract until well-combined.
Add the dry ingredients to the wet ingredients, folding in carefully so as not to over-mix. Fold in sprinkles.
Pour the batter into a large ziploc bag and snip off the corner of the bag for a makeshift piping bag.
Pipe the batter into the donut pans, filling each mold 2/3 full.
Bake on 350F for 10 minutes.
Allow donuts to cool for 5-10 minutes in their pan before carefully removing and allowing to cool completely on cooling rack. Allow to cool completely before frosting.
FOR THE GLAZE, whisk together your sugar, vanilla, and 3 Tbsp of heavy cream until well-combined. Add additional heavy cream if needed, stirring in 1 Tbsp at a time.
Add food coloring, if using.
Dunk the bottoms of each donut in the glaze and return to cooling rack (bottom side up, now). Sprinkle immediately with sprinkles.
Allow glaze to set (about 30 minutes) before serving (or, if you’re like me, dig right in, just keep some napkins handy!)