Julie’s Key Lime Birthday Cake Glazed Donuts topped with a Key Lime Mascarpone Cream Frosting

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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Key Lime Birthday Donut Picture
One thing I have never received for my birthday is a fully customized recipe made just for my tastes.  Irene, my guest writer and great friend, surprised me with this recipe and beautiful photo for my birthday today.  She nailed it!  I love donuts, mascarpone and key lime pie!  I am truly touched at how well she knows my tastes and I am blessed to have such a great friend to share my food adventures with.
I am truly grateful for another great year and for all of the blessings in my life – birthdays ain’t so bad!  Hello 32!!
Warm Regards,

Julie’s Key Lime Birthday Cake Glazed Donuts topped with a Key Lime Mascarpone Cream Frosting

For the donuts:
3 cup all-purpose flour
2 tsp. baking powder
1 tsp salt
1/3 cup sugar
3 large eggs
1 1/3 cup whole milk
¼ cup freshly squeezed key lime juice
2 tbsp. unsalted butter, softened
1 tsp. pure vanilla extract
1 tbsp. key lime zest
For the glaze:
2 cup icing sugar
6 tbsp. fresh key lime juice
2 tsp. key lime zest
3 tbsp. crushed hone graham crackers
For the frosting:
2 cup mascarpone
1 cup icing sugar
1 tsp. pure vanilla extract
3 tbsp. key lime juice
1 ¼ tsp. key lime zest

  1. Preheat oven to 350F. Butter three 6-cup donut pans.
  2. In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar and set aside.
  3. Beat eggs, milk, lime juice, butter and vanilla. Stir in lime zest. Slowly add the flour mixture and beat until smooth.
  4. Place the batter in a pastry bag or a plastic Ziploc bag with the corner cut off. Pipe batter into the donut baking cups filling them three-quarters way up. Bake for 15-20 minutes until lightly golden brown.
  5. Let cool in the baking pans for a few minutes. Transfer to a wire rack until slightly warm.
  6. Meanwhile, prepare the glaze. Whisk together the icing sugar, lime juice and zest. If the glaze is too thick, add a bit more lime juice.
  7. Place glaze in a small bowl and dip the tops of the donuts to cover. Place donuts on wire rack and sprinkle the crushed graham cracker. Let stand to dry.
  8. While glaze is drying, prepare the frosting. Beat the mascarpone until creamy. Add in vanilla, lime juice and zest, combine well.
  9. Slowly add in the icing sugar.
  10. Place frosting in a piping with your choice of tip and pipe in the centre of the cooled donuts.
  11. Sprinkle with additional lime zest.

Makes 16 large donuts | PREP & COOK TIME 1 hour

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