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Mini Easter Bundt Cakes

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  • Author: clara
  • Prep Time: 18 minutes
  • Cook Time: 20 minutes
  • Total Time: 38 minutes
  • Yield: 12 mini bundt cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Easter Bundt Cakes are adorable, moist, and perfect for spring celebrations! Each mini cake is topped with a colorful glaze and festive sprinkles, making them a delightful treat for Easter brunch or dessert.


Ingredients

Units Scale

For the Cakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or substitute with milk + 1/2 tablespoon lemon juice)
  • 1/4 cup sour cream (for extra moisture)

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 23 tablespoons milk
  • 1 teaspoon vanilla extract
  • Food coloring (pastel shades like pink, yellow, green, blue)

For Decoration:

  • Easter-themed sprinkles
  • Mini chocolate eggs (optional)

 



Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour a mini bundt cake pan or use a non-stick spray.

  2. Mix the Dry Ingredients:
    In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.

  3. Prepare the Batter:
    In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in vanilla extract.

  4. Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and sour cream. Begin and end with the dry ingredients, mixing until just combined.

  5. Bake the Mini Bundt Cakes:
    Fill each mini bundt cavity about 2/3 full with batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  6. Prepare the Glaze:
    In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Divide glaze into separate bowls and add a few drops of food coloring to create different pastel shades.

  7. Decorate the Cakes:
    Drizzle or dip the tops of the mini bundt cakes in the colored glaze. Sprinkle immediately with Easter-themed sprinkles. Optionally, top with mini chocolate eggs for an extra festive touch.

  8. Serve:
    Let the glaze set for about 15 minutes before serving. Arrange on a festive platter and enjoy!


Notes

  • You can add a tablespoon of lemon or orange zest to the batter for a citrusy twist.
  • For a richer flavor, substitute half of the buttermilk with orange juice.
  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.