Description
Mini Easter Bundt Cakes are delightful, bite-sized treats that capture the joy of spring celebrations. With their soft, fluffy texture and subtle sweetness, these charming cakes are topped with pastel frosting and colorful sprinkles, making them perfect for Easter brunches or festive gatherings. They promise to create wonderful memories as you bake and share them with loved ones.
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup powdered sugar
- 2 tbsp unsalted butter, softened
- 2 tbsp milk (adjust for consistency)
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease the mini bundt pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time and mix in vanilla extract.
- Gradually mix in dry ingredients alternating with milk until just combined.
- Fill each bundt mold two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cakes to cool for about ten minutes before transferring to wire racks. Prepare frosting by mixing powdered sugar, butter, and milk until smooth; add food coloring if desired. Drizzle over cooled cakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 11g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 32mg