Mini Easter Bundt Cakes

Mini Easter Bundt Cakes are adorable, individual-sized treats perfect for celebrating the spring season. These moist and tender cakes are decorated with pastel-colored glazes, festive sprinkles, and candy decorations, making them a delightful addition to any Easter dessert table. With a light and fluffy cake base and a sweet, colorful finish, these mini cakes are as fun to make as they are to eat!

Why You’ll Love This Recipe

• Perfect for Easter: The pastel glazes and cute decorations make these cakes festive and fun.
• Individual servings: Easy to serve at parties or family gatherings.
• Versatile: Use your favorite cake flavors and customize the decorations.
• Fun to make: A great baking project for kids and adults alike.
• Make-ahead friendly: Can be baked in advance and decorated later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

For the Glaze

• 2 cups powdered sugar
• 3-4 tablespoons milk
• 1 teaspoon vanilla extract
• Food coloring (pastel shades)

Decorations (Optional)

• Easter sprinkles
• Mini chocolate eggs
• Shredded coconut (dyed green for “grass”)
• Edible flowers
• Marshmallow bunnies or chicks

Directions

this recipe

Make the Mini Bundt Cakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan or use non-stick spray.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with milk, until the batter is smooth.
6. Fill the Pan: Spoon the batter into the prepared mini bundt pan, filling each mold about ⅔ full.
7. Bake: Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze

9. Make the Glaze: In a bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Divide into separate bowls and add a few drops of different pastel food colors to each bowl.
10. Glaze the Cakes: Drizzle or dip the cooled cakes in the colored glaze. Allow excess glaze to drip off before placing them back on the wire rack.

Decorate the Cakes

11. Add Decorations: While the glaze is still wet, sprinkle with Easter-themed sprinkles, candy eggs, or coconut grass.
12. Set and Serve: Let the glaze set for about 20 minutes before serving.

Servings and Timing

• Servings: 12 mini bundt cakes
• Prep Time: 20 minutes
• Cook Time: 15-18 minutes
• Total Time: 40 minutes

Variations

• Lemon Mini Bundt Cakes: Add lemon zest and replace vanilla with lemon extract.
• Chocolate Cakes: Use a chocolate cake mix or add cocoa powder to the batter.
• Carrot Cake Version: Incorporate grated carrots, cinnamon, and nutmeg for a spring twist.
• Coconut Flavor: Add coconut extract to the glaze and sprinkle with shredded coconut.
• Funfetti Cakes: Mix pastel sprinkles into the cake batter for a fun surprise.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze undecorated cakes for up to 2 months. Thaw and glaze when ready to serve.
• Reheating: These cakes are best served fresh. If needed, warm slightly in the microwave for a few seconds.

FAQs

Can I use a regular bundt pan instead of a mini bundt pan?

Yes, you can use a standard bundt pan, but you will need to adjust the baking time to 40-45 minutes.

How do I prevent the cakes from sticking to the pan?

Make sure to thoroughly grease and flour the pan, or use a non-stick spray with flour.

Can I make these cakes with a box cake mix?

Yes, using a box mix is a great time-saver. Follow the package instructions for baking mini cakes.

What type of food coloring should I use?

Gel food coloring works best as it gives vibrant colors without thinning the glaze too much.

How do I dye shredded coconut for decoration?

Mix a few drops of green food coloring with shredded coconut in a zip-top bag and shake until evenly colored.

Can I use cream cheese frosting instead of glaze?

Yes, a light cream cheese frosting would be delicious. Pipe or spread it on once the cakes are cool.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken the glaze or more milk to thin it out.

Can I use different flavors of glaze?

Absolutely! You can add lemon juice, almond extract, or other flavorings to the glaze for variety.

How do I keep the glaze from running off the cakes?

Let the cakes cool completely before glazing. You can also let the glaze thicken slightly before applying.

What other toppings can I use?

Fresh fruit, crushed cookies, or edible glitter would also make lovely decorations.

Conclusion

Mini Easter Bundt Cakes are a charming and festive dessert that’s perfect for celebrating the Easter season. These cute and colorful cakes are not only delicious but also provide a fun opportunity to get creative with decorations. Whether you’re hosting an Easter brunch, looking for a sweet treat for the kids, or wanting to add a festive touch to your dessert table, these mini bundt cakes are sure to impress. Give them a try and enjoy a delightful, spring-inspired dessert!

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