Set your oven to 375°F (190°C). Ensure the rack is in the middle position.

Lightly grease a doughnut pan with baking spray or unsalted butter.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl, beat the eggs, milk, vanilla extract, and melted butter with a fork or a whisk until the mixture is smooth and well combined.

Gently fold the wet ingredients into the dry ingredients using a spatula or a wooden spoon, mixing just until combined.

Pour the batter into a gallon-sized ziplock bag and snip off one corner (about 1-inch wide) to create a makeshift piping bag. Alternatively, use a piping bag with a wide nozzle. Carefully pipe the batter into the prepared doughnut pan, filling each cavity about two-thirds full.

Place the doughnut pan in the preheated oven and bake for approximately 7 minutes or until a toothpick inserted into a doughnut comes out clean.

Once baked, remove the pan from the oven. Let the doughnuts cool in the pan for a minute or two, then transfer them to a wire rack to cool completely.

Prepare the Frosting: In a medium-sized bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and food coloring (if using) until smooth. The frosting should be of a ribbon-like consistency. Adjust the amount of heavy cream as necessary.

Once the doughnuts have cooled, dip the top half of each doughnut into the frosting. Allow any excess frosting to drip off, then place the doughnuts back on the wire rack for the frosting to set. You can add sprinkles while the frosting is still wet. Enjoy!