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A yummy and colorful pink lemonade donuts recipe - sugar and cloth - houston blogger
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4.75 from 4 votes

Pink Lemonade Donuts Recipe

This pink lemonade donuts recipe is the perfect breakfast treat but also one the kids will surely love!
Total Time35 mins
Course: Breakfast, Desserts
Cuisine: American
Keyword: ashley rose, donut, donuts, easy, lemonade, pink, pink lemonade, quick, recipe, simple, sugar and cloth
Servings: 12 people
Calories: 142kcal


  • Donut pan


For the Donuts

  • 1 drop of red food coloring
  • 3 tbsp pink lemonade
  • 1.5 cup powdered sugar
  • zest of one lemon
  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 large egg
  • 1 drops of red food coloring
  • 1/4 cup pink lemonade
  • 1/4 cup milk
  • 1/4 cup sugar
  • 2 tbsp unsalted butter
  • Candied lemon peel, lemon zest, dehydrated lemon slices, edible flowers, sprinkles, etc for decorating the top (optional)

For the icing topping


    • Preheat your oven to 375 degrees. Grease a donut pan and set aside.
    • In a large microwaveable bowl, melt the butter. Then mix in the sugar and lemon zest and put it aside to cool slightly.
    • In a separate bowl, whisk together the milk, lemonade, egg and food coloring until everything is well combined. I know this mixture might look a little odd and the lemonade will cause the milk to curdle slightly but I promise it’s totally ok!
    • Into the butter mixture add the baking powder and baking soda. Stir to combine.
    • Lastly, gently but swiftly, fold in the flour and the liquid ingredients, continuing to fold just until combined. There may be a few spots that don’t get any food coloring, which is completely fine as you definitely don’t want to over mix the batter.
    • Scoop about 3 heaping tablespoons into each well-greased donut cavity, using a spoon to evenly spread the batter around (you can also gently tap the entire pan on a counter top a few times once you’ve filled all the donut cavities up).
    • Bake for 8-9 minutes, or until the donuts are springy to the touch. Allow them to cool in the pan for 5 minutes before removing them to a baking rack to cool completely.
    • While the donuts cool, in a small bowl, whisk together the powdered sugar and 3 tablespoons of lemonade until smooth.
    • If you prefer a thinner glaze I would do just 1 cup of sugar, but if you like a glaze that is thicker add in more sugar. Once the donuts are cool, drizzle or spread on the glaze and, if desired, decorate them with sprinkles, lemon zest, etc.
    • These taste best when eaten on the same day they’re made (Perhaps with a cold glass of pink lemonade?!), but they will last 2-3 days stored in an airtight container.


    Calories: 142kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 65mg | Fiber: 1g | Sugar: 20g | Vitamin A: 87IU | Calcium: 27mg | Iron: 1mg