These Raspberry Donuts are baked, lightly sweet, and filled with fresh berries tucked right into each donut. They're a nice option for breakfast or brunch, yet still fit right in as an afternoon snack or simple dessert.
I like making baked donuts like these when I want something homemade without pulling out the deep fryer. They remind me of the kind of treats that feel special but still belong on a weekday table paired with a hot cup of coffee. They are perfect to serve at bridal showers, baby showers, of for a special Mother's Day brunch.
Why You'll Love Raspberry Donuts
Fresh flavor: each donut has individual raspberries baked right in, giving you little bursts of fruit in every bite.
Baked style: these are baked rasp berry donuts, so they're lighter than fried and easy to make at home.
Flexible treat: they work well for breakfast or brunch, but they're just as good for snacking or dessert.
Key Ingredient for Baked Raspberry Donuts
See the recipe card below for a full list of ingredients and instructions.
- White whole wheat flour: gives the donuts structure while keeping them tender.
- Part-skim ricotta cheese: adds softness and a cake-like texture without making the donuts heavy.
- Fresh raspberries: placed directly in the pan so each donut gets its own fruit pockets.
- Lemon juice: used in the glaze to balance the sweetness without overpowering the raspberry flavor.
Ingredient Substitutions
- Swap white whole wheat flour with all-purpose flour for a lighter crumb.
- Use whole milk ricotta in place of part-skim if that's what you have on hand. (this will change the fat and calorie content).
- Canola oil can be replaced with vegetable oil or melted butter.
Variations on Raspberry Donuts with Lemon Icing
- Vanilla glaze: replace the lemon juice in the glaze with milk and add a splash of vanilla extract.
- Mixed berry: use a combination of fresh raspberries and blackberries arranged in the pan.
- Almond finish: add a few drops of almond extract to the donut batter for a subtle nutty note.
Tips for the Best Baked Raspberry Donuts
- Even filling: use a piping bag or freezer bag to keep the batter neat and evenly distributed.
- Berry placement: arrange raspberries in the pan before adding batter so they stay visible and well spaced.
- Cooling time: let the donuts cool completely before glazing so the icing sets cleanly.
Baked Donut FAQ's
Baked donuts are much like a baked cake. It will depend on what your ingredients are. These particular donuts have fresh fruit in them. Because of this, moisture in the donut will make it soggy. I highly recommend eating these within a couple of days. Store any uneaten donuts in the refrigerator.
The best pan is a non stick donut baking pan. I personally love the Wilton baking pans (link below in recipe card).
Yes, once your donuts are completely cooled, you can freeze any that you are not able to consume. It is ok to freeze them with the icing on. When you are ready to eat them, just remove from the freezer about 30 minutes prior.
How to Store
Store raspberry donuts in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions for Raspberry Donuts
Serve these Raspberry Donuts with a mug of coffee and a plate of air fryer bacon or breakfast sausage for brunch. They are also great as a part of a brunch line up alongside Banana Macadamia Cake, Jumbo Banana Muffins with Caramel Icing, or Blueberry Almond Tart with Puff Pastry.
More Baked Donut Recipes to Try
If you enjoy baked donuts, you will want to try my Vanilla Cake Donuts, Peanut Butter Mocha Chip Donuts, Baked Chocolate Mocha Doughnuts, or Baked Strawberry Donuts.
Ready to skip the bakery line and make something special at home? Give these Raspberry Baked Donuts a try this weekend! If you love them, leaving a ⭐⭐⭐⭐⭐ rating helps others find the recipe too!
📖 Recipe
Raspberry Donuts with Lemon Icing (Baked)
Equipment
- Piping bag , or heavy duty freezer bag
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Ingredients
For the Donuts
- 1½ cups white whole wheat flour
- ½ cup Granulated Sugar
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 large egg whites
- ½ cup part-skim ricotta cheese
- ¼ cup canola oil
- 1 tablespoon fresh lemon juice
- ½ cup fresh raspberries
Glaze:
- 2 cups confectioners' sugar
- ¼ cup fresh squeezed lemon juice
Instructions
- Preheat oven to 400°F. Spray donut pans with nonstick cooking spray.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together egg, ricotta cheese, oil, and lemon juice. Make a hole in the center of the dry ingredients and pour wet ingredients into the hole and stir together until well combined.
- Scoop batter into a piping bag or a heavy duty freezer bag and snip a bottom corner with scissors. Arrange raspberries in donut pan.Squeeze out batter evenly into prepared donut pan.
- Bake for 10-15 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack to cool completely.
- For Glaze: Whisk together the glaze ingredients until smooth. Add more sugar for thickness, more lemon juice for thinness. Drizzle glaze over doughnuts. Let stand until glaze has set before serving.
Haley says
This is the perfect flavor combo! And the tip about using an icing bag is so helpful
Chris Collins says
Raspberry and lemon is such a gorgeous combo, it looks even better in donut form! Can't wait to try the recipe!!
Pam Greer says
I love the raspberry lemon combination! I really need to get a donut pan, so I can make these whenever I want!
Dannii says
These look incredible. I love raspberries and lemon together and I want 10 of these. Yum.
Linda says
I am such a sucker for baked doughnuts and these have all my favorites in them - raspberries and lemon flavor. I just bought some raspberries and can't think of anything I'd rather make than these doughnuts. It will be a yummy Monday breakfast treat.
Christie says
These donuts have my name written all over them!! They look gorgeous and so full of flavor.
Caroline says
These look so good! The photos are making my hungry but then the recipe is definitely telling meI need to make these!
Monica says
These look amazing!!!! Your photos are spectacular. I'm coming to your house for coffee...
Cindys Recipes and Writings says
I never used ricotta cheese this way. Sounds interesting!
Amy Barrett says
My kids will love these
Sarah says
Yum! I'd eat these for breakfast!
susan / the wimpy vegetarian says
Dangerously fabulous for breakfast or for an afternoon snack! And I love that they're baked!
Hezzi-D says
These are gorgeous! I only make baked donuts and I can't wait to put these on my list to try!
Eileen says
Yumm, yumm, yummm. I could eat a dozen of these (and I don't mean the mini ones, either).
Meaghan says
Ohh wowzers do these look good!!! I've not baked donuts before but these look too good not to try. Looks like I need to invest in another baking pan 😉
Constance Smith | Cosmopolitan Cornbread says
Oh my goodness! Homemade doughnuts are the best and these are gorgeous!
Stacy says
Hmmm, you are making me think, Shelby. I passed up a mini doughnut pan the other day at the store near my house. I may have to go back and get it, just to make these. Beautiful!
Kimberlie Robert says
Hhmm. Ricotta and citrus. Love the combo. Lovely post! They look delicious!
Renee @ReneesKitchenAdventures says
These look delicious Shelby! I wish I was biting on r one right now!
claudia says
good lord girl these look fabulous! YUM!!