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Easter Mini Bundt Cakes

Easter Mini Bundt Cakes That Will Dazzle Your Guests

Delightful Easter Mini Bundt Cakes topped with vanilla glaze and chocolate eggs, perfect for your holiday gatherings.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 0.75 cups Unsalted Butter Provides richness and moisture; for a dairy-free option, consider using coconut oil.
  • 1 cups Granulated Sugar Adds sweetness and helps achieve a fluffy texture.
  • 2 units Eggs Use room temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract Almond extract is a delightful alternative.
  • 1 cups All-Purpose Flour A gluten-free flour mix can be used for a dietary variation.
  • 0.5 teaspoon Baking Powder Ensure it’s fresh for best results.
  • 1 pinch Salt Essential for flavor—no substitutes suggested.
  • 0.5 cups Heavy Cream Feel free to substitute with whole milk if needed.
For the Vanilla Glaze
  • 1 cups Powdered Sugar Sweetens and thickens the glaze.
  • 3-4 teaspoons Water or Milk Adjusts glaze consistency.
For Decoration
  • 30 units Mini Chocolate Eggs Add a festive and crunchy topping.

Equipment

  • Bundlette pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and grease each cavity of the Bundlette pan with melted unsalted butter.
  2. Cream together ¾ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 2 room temperature eggs one at a time.
  3. Sift together 1 cup of all-purpose flour, ½ teaspoon of baking powder, and a pinch of salt in a separate bowl.
  4. Combine ½ cup of heavy cream with 1 teaspoon of vanilla extract and gradually add the sifted flour mixture and cream mixture to the butter mixture.
  5. Divide the batter evenly among the prepared cavities, filling each about halfway. Bake for 20-25 minutes until done.
  6. Cool the cakes in the pan for about 10 minutes, then release them onto a cooling rack to cool completely.
  7. Prepare the vanilla glaze by mixing 1 cup of powdered sugar with 3-4 teaspoons of water or milk until smooth.
  8. Drizzle the glaze over the cooled cakes and top each with 1-2 mini chocolate eggs.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Ensure to grease the pan thoroughly, use room temperature ingredients, and check for doneness by pressing the tops lightly.

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