Description
Delightful mini easter bundt cakes bring springtime charm to dessert tables with cute, bite-sized elegance. Sweet, fluffy cakes adorned with pastel glazes offer a festive treat that melts in your mouth and brings joy to seasonal celebrations.
Ingredients
Scale
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) buttermilk (or substitute with milk + ½ tbsp lemon juice)
- ¼ cup (60 g) sour cream (for extra moisture)
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (180 g) powdered sugar
- 2–3 tbsps milk
- 1 tsp vanilla extract
- Food coloring (pastel shades like pink, yellow, green, blue)
- Easter-themed sprinkles
- Mini chocolate eggs (optional)
Instructions
- Oven Preparation: Warm the oven to 350F (175C), liberally coating mini bundt pan with non-stick spray or butter and flour.
- Ingredient Integration: Whisk flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- Batter Creation: Cream butter and sugar until airy and pale, incorporating eggs individually, then blend in vanilla extract until silky smooth.
- Liquid Fusion: Gently fold dry ingredients into butter mixture, alternating with buttermilk and sour cream, stirring until just combined to maintain tender texture.
- Baking Process: Distribute batter evenly into bundt cavities, filling approximately two-thirds full. Bake for 15-18 minutes until a slender toothpick emerges clean when tested.
- Cooling Technique: Rest cakes in pan for 10 minutes, then carefully transfer to wire rack for complete cooling.
- Glaze Artistry: Whisk powdered sugar, milk, and vanilla until glossy, separating into smaller bowls and tinting with delicate food coloring for pastel charm.
- Decorative Finale: Drizzle or immerse cake tops in colored glaze, immediately adorning with festive sprinkles and optional miniature chocolate eggs for a whimsical Easter presentation.
Notes
- Use an oven thermometer to confirm exact temperature, ensuring consistent and even baking for perfectly golden mini bundt cakes.
- No buttermilk? Mix regular milk with a tablespoon of lemon juice or white vinegar, let sit for 5 minutes to create a quick buttermilk alternative with similar tangy properties.
- Generously grease mini bundt pan with softened butter, then dust with flour or use a non-stick baking spray to guarantee easy cake removal without breaking delicate edges.
- Add powdered sugar or milk gradually when preparing glaze to achieve the perfect drizzling texture – it should flow smoothly but not be too thin or runny, allowing clean coverage on cake surfaces.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg