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
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
- 2–3 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
-
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. -
Mix the Dry Ingredients:
In a bowl, combine flour, baking powder, baking soda, and salt. Set aside. -
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. -
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. -
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. -
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. -
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. -
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.