Next, I typically like to fill my piping bag with the batter for easy distribution. You could also use a zip-top bag with a corner snipped off! Pipe the batter into the prepared donut pan, filling each cavity about two-thirds full. Bake in your preheated oven for 10-12 minutes or until they’re lightly golden brown. The delightful aroma of baked donuts fills my kitchen at this point, and I can hardly wait for them to cool! Allow them to cool in the pan for about five minutes before transferring them to a cooling rack.
While the donuts are cooling, it’s time to whip up that irresistible filling. In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and fluffy. Add the diced strawberries and lemon juice, mixing until incorporated. Now comes the fun part—I like to take my cooled donuts and carefully cut a small opening in the side or the bottom, then use my piping bag to fill each donut with that delicious strawberry cheesecake filling.
Pro Tips for Best Results
After testing this recipe a few times, I’ve learned that letting the donuts cool completely before filling them is key to preventing the filling from melting. If they’re too warm, the cream cheese can get a little too gooey, and while that’s not necessarily bad, it can make a mess! I also found that using fresh strawberries really makes a difference in flavor; frozen ones just don’t have the same vibrancy.
If you’re feeling adventurous, try adding a bit of lemon zest to the filling; it brightens up the flavors beautifully and adds a nice zing! Lastly, I even experimented with different types of toppings. A drizzle of chocolate or a sprinkle of crushed graham crackers can change the game and take these donuts to the next level!
Common Mistakes to Avoid
One mistake I made the first time was overmixing the batter. This can lead to donuts that are tough instead of fluffy, so I always recommend mixing until just combined. Another issue can arise from overfilling the donut pan—it’s super tempting to fill them to the brim, but they need space to rise! Filling them about two-thirds full is just right for that perfect donut shape. (See the next page below to continue…)
Don’t forget to keep an eye on the baking time as well. Every oven is different, and while I’ve had success at the 10-12 minute mark, yours might need a few extra minutes or come out a little earlier. I’ve had my fair share of donuts come out a bit too dry because I got distracted!
Lastly, when piping in the filling, be gentle and patient. A little too much pressure can lead to an explosion of filling, and while that’s fun, it’s much nicer when the filling stays neatly hidden inside.