Cranberry Lime Baked Doughnuts


IMG_3086A quick perusal of my Facebook news feed this evening reveals a general dislike for the snow that fell across the worlds of many friends today.  As I sit here, it’s been icing outside (not to be confused with frosting, which would be much more pleasant, I imagine).  It’s not a good night to be out and about; it’s a better night to be in on the couch with a warm drink, a snack, and the Olympics, I say.  Not that it’s exactly what we want to be watching, either — sports on ice and snow.  As if many of us haven’t seen enough of that out our own windows or tried our own skidding version of Turn #2 driving through our neighborhoods.  

Tonight let’s dream of a bit of sunshine and warmth, the kind that grows citrus and drinks with colored umbrellas.  And should tomorrow come with a day off (I pray that’s a dream that doesn’t come true), a batch of these might just ease the snow major blues.


Cranberry Lime Baked Doughnuts

  • 1 cup minus 1 Tbsp. all-purpose flour
  • 1 Tbsp. cornstarch
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1/4 cup sour cream (optional)
  • 1/2 tsp. vanilla extract
  • juice from half of lime (about 1 Tbsp.)
  • zest from half of lime (about 1 to 2 tsp.)
  • 1 cup frozen cranberries, preferably chopped


  • 3 cups powdered sugar
  • 1 tsp. pure vanilla extract
  • juice from half of lime (about 1 Tbsp.)
  • zest from half of lime (about 1 to 2 tsp.)
  • 1/4 cup milk (have more on hand to thin as necessary)
  1. Preheat oven to 400 degrees.  Grease doughnut pan with vegetable oil cooking spray (preferrably for baking).
  2. Combine flour, cornstarch, sugar, baking powder, and salt in medium bowl.  Add egg, oil, milk, sour cream, vanilla, lime juice, and zest and mix just until combined.  Stir cranberries into batter.
  3. Spoon batter into prepared pan (cavities will be quite full).  Bake for 10-15 minutes or until tops are beginning to become golden brown and spring back when touched lightly (the bottoms of the doughnuts will be a deeper brown, nice and crisp.  Cool in pan for 5 minutes.  Remove to wire rack.
  4. Meanwhile, mix powdered sugar, vanilla, lime juice, and zest in medium bowl.  Add milk one tablespoon at a time until it’s a consistency that will glaze the doughnuts.  Spread icing on each doughnut; let sit for several minutes until glaze begins to harden.  If desired, turn doughnuts over and spread glaze over them to fully encase them with icing. Leftovers are best kept refrigerated, if there happen to be any.





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