Red velvet has a way of making any treat feel special, and these air fryer donuts are no exception. They’re soft, cakey, and lightly cocoa-kissed with that classic red color. The best part?
You don’t need hot oil or a stand mixer to make them. An air fryer keeps things simple and quick, and the donuts turn out tender with a gentle crust. Top them with a tangy cream cheese glaze, and you’ve got a bakery-style treat at home.
Why This Recipe Works
- Air fryer convenience: No deep frying, less mess, and quicker cook time.
The donuts bake evenly with a soft crumb.
- Moist, tender texture: A balance of buttermilk, oil, and eggs keeps the donuts soft without drying out.
- Classic red velvet flavor: A small amount of cocoa plus vanilla and a hint of vinegar deliver that signature taste.
- Cream cheese glaze: Sweet, tangy, and smooth—perfect for pairing with red velvet.
- Beginner-friendly: No yeast, no proofing, and no frying thermometer required.
Air Fryer Red Velvet Donuts – Soft, Sweet, and Easy
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Unsweetened cocoa powder (natural, not Dutch-processed)
- Salt
- Buttermilk (or milk + vinegar/lemon juice as a substitute)
- Large eggs
- Vegetable oil (or canola)
- Vanilla extract
- Distilled white vinegar
- Red gel or liquid food coloring
- Nonstick spray
- Cream cheese (block-style, softened)
- Unsalted butter (softened)
- Powdered sugar
- Milk (or cream) for thinning the glaze
- Pinch of salt for the glaze (optional)
Instructions
- Prep your tools: Preheat your air fryer to 320°F (160°C) for 3–5 minutes. Lightly spray silicone donut molds or small oven-safe donut pans that fit your air fryer basket.
- Mix the dry ingredients: In a medium bowl, whisk 1 3/4 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 2 tablespoons cocoa powder, and 1/2 teaspoon salt until combined.
- Combine wet ingredients: In a large bowl, whisk 2/3 cup buttermilk, 2 large eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons vanilla, 1 teaspoon white vinegar, and red food coloring (start with 1–2 teaspoons gel or 1 tablespoon liquid). Adjust color as needed.
- Bring it together: Add the dry mixture to the wet and whisk just until smooth.Do not overmix. The batter should be thick but pipeable.
- Fill the molds: Transfer batter to a piping bag or zip-top bag with a corner snipped. Pipe into the molds, filling each 2/3 full.Smooth the tops gently with a spoon if needed.
- Air fry the donuts: Place the molds in the preheated air fryer. Cook for 7–9 minutes at 320°F (160°C), until the donuts spring back when touched and a toothpick comes out clean. Work in batches if needed.
- Cool briefly: Let the donuts rest in the molds for 3 minutes, then remove to a rack to cool completely before glazing.
- Make the cream cheese glaze: Beat 4 ounces softened cream cheese with 2 tablespoons softened butter until smooth.Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 2–4 tablespoons milk, a little at a time, until pourable and silky.
- Glaze and set: Dip the cooled donuts into the glaze, letting excess drip off. Place on a rack and allow 10–15 minutes for the glaze to set. Add sprinkles or white chocolate shavings if you like.
- Serve: Enjoy slightly warm or at room temperature for the best texture and flavor.
Storage Instructions
- Room temperature: Un-glazed donuts keep in an airtight container for up to 2 days.
Glazed donuts are best the same day but can sit out for 6–8 hours.
- Refrigerator: Because of the cream cheese glaze, store glazed donuts in a covered container in the fridge for up to 4 days. Bring to room temp before serving.
- Freezer: Freeze un-glazed donuts, well wrapped, for up to 2 months. Thaw at room temperature, then glaze fresh.
- Refreshing: Warm a donut in the air fryer at 300°F (150°C) for 1–2 minutes to revive texture before glazing or serving.
Health Benefits
- Less oil than frying: Air frying slashes excess fat compared to deep frying, while still giving you a tender, satisfying donut.
- Portion control: Individual donuts make serving sizes clear, which can help you enjoy dessert mindfully.
- Customizable ingredients: You can reduce sugar slightly, use a lighter glaze, or swap some flour for whole wheat pastry flour to boost fiber.
- Protein boost option: Adding Greek yogurt to the batter (replacing part of the buttermilk) can add a small protein lift without changing texture much.
Common Mistakes to Avoid
- Overmixing the batter: This leads to tough donuts.
Stop mixing as soon as the flour disappears.
- Overfilling the molds: Filling more than 2/3 full can cause domed tops and closed centers. Aim for even, modest fills.
- Skipping the preheat: A cold air fryer can lead to uneven baking and dense texture.
- Glazing while hot: Warm donuts melt the glaze into a thin, runny layer. Cool them first.
- Using too much cocoa: Red velvet should be lightly chocolatey.
Extra cocoa dulls the red color and changes the flavor balance.
Alternatives
- Baked in the oven: No air fryer? Bake in a 350°F (175°C) oven for 10–12 minutes in a donut pan.
- Coloring options: Use beet powder or natural red coloring if you prefer to avoid artificial dyes. The hue may be softer.
- Dairy-free: Swap buttermilk with unsweetened almond milk mixed with 2 teaspoons vinegar, and use dairy-free cream cheese and butter for the glaze.
- Glaze swaps: Try a vanilla milk glaze, white chocolate ganache, or a dusting of powdered sugar for a lighter finish.
- Toppings: Add crushed freeze-dried raspberries, mini chocolate chips, or toasted coconut for texture.
- Mini donuts: Use mini molds and reduce cook time to 5–7 minutes.
Keep an eye on doneness.
FAQ
Can I make these donuts without donut molds?
Yes. Use silicone muffin cups and pipe a ring of batter around the edges, leaving a hole in the middle. They’ll look more like donut “rings,” but the texture will still be great.
How do I keep the red color vibrant?
Use gel food coloring for stronger color with less liquid.
Also, stick with natural cocoa (not Dutch-processed), since Dutch cocoa is less acidic and can mute the red hue.
What if I don’t have buttermilk?
Make a quick substitute: add 2 teaspoons of white vinegar or lemon juice to 2/3 cup of milk, stir, and let sit for 5 minutes. It won’t be identical, but it works well for this recipe.
Why do you add vinegar to red velvet batter?
Vinegar reacts with baking soda and the cocoa’s natural acidity to create lift and a tender crumb. It also helps brighten the red color.
My donuts turned out dry.
What went wrong?
They were likely overcooked or the batter was overmixed. Check a minute early, and pull them when a toothpick has just a few moist crumbs. Also measure flour by spooning and leveling to avoid a heavy batter.
Can I double the recipe?
Absolutely.
Cook in batches to avoid crowding the air fryer so the donuts bake evenly and rise properly.
Is there a gluten-free option?
Yes. Use a 1:1 gluten-free baking flour blend with xanthan gum. The texture will be slightly different but still tender.
Can I reduce the sugar?
You can cut the granulated sugar in the batter by about 2–3 tablespoons without major changes.
For a bigger reduction, rely on a thinner glaze or a simple dusting of powdered sugar.
What’s the best way to apply the glaze?
Dip the top side of each cooled donut into the glaze, twist slightly, and lift. Let excess drip off, then set on a rack. For a thicker layer, let the first coat set and dip again.
How long do they stay fresh?
Unglazed donuts taste best within two days at room temperature.
Glazed donuts are best the day they’re made, though refrigeration extends their life to about four days.
Final Thoughts
Air Fryer Red Velvet Donuts bring bakery charm to your kitchen with far less effort than traditional frying. The batter mixes in minutes, the air fryer handles the rest, and the cream cheese glaze ties everything together. Whether you’re making a special brunch or a weekday treat, these donuts deliver that classic red velvet flavor in a lighter, easier format.
Keep a batch on hand, and you’ll have something sweet and celebratory any time you want.
