Glazed Maple Donuts
Glazed Maple Donuts are soft, cakey, and topped with the most delicious maple glaze. Made with a boxed cake mix, this simple donut recipe is perfect for the fall season!
Ingredients
Donuts
- 1 (15.25 ounce) box white cake miix
- 2 large eggs
- ¾ cup sour cream
- ⅓ cup canola oil OR vegetable oil (melted coconut oil may also be used)
Maple Glaze
- 3 tablespoons unsalted butter
- ⅓ cup maple syrup
- ½ teaspoon maple extract
- 1¼ cup powdered sugar
Instructions
- Preheat oven to 350°F. Lightly grease donut pan(s) with cooking spray. Set aside.
- Using a hand mixer or stand mixer with paddle attachment, beat cake mix, eggs, sour cream, and oil in a large bowl until smooth.
- Place the batter in a piping bag or large plastic bag (such as ziploc) with the corner cut off and pipe into the prepared donut pan, filling each one about ½ full with batter.
- Bake for 12-15 minutes or until the donuts begin to get golden brown and bounce back when tapped gently on the top. Allow the donuts to cool completely before removing from the donut pan and glazing.
- To prepare the glaze, melt butter in a medium saucepan over medium heat. Add in the maple syrup and maple extract and heat until simmering. Allow to simmer for about 5 minutes or until thickened.
- Remove from the heat and beat in the powdered sugar until a smooth glaze forms. Allow to cool for several minutes.
- Dip the donuts in the glaze while it is still warm, stirring as necessary to keep it from crusting over and then place on a cooling rack. If desired, allow the glaze to cool and then double dip the donuts.
Notes
- Donuts will last in an airtight container at room temperature for up to three days.
- Donuts can be frozen for up to two months. When ready to serve, let thaw in the refrigerator. The glaze may get soft or weep when stored but it should still taste delicious.
- See my tips and tricks for making these Maple Donuts above the recipe box.