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Easter Mini Bundt Cakes

Delightful Easter Mini Bundt Cakes with Sweet Vanilla Glaze

These Easter Mini Bundt Cakes are a delightful treat for your celebration, beautifully glazed and perfect for spring festivities.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter softened, provides richness and moisture
  • 1 cup Granulated Sugar can substitute with brown sugar
  • 3 large Eggs ensure at room temperature
  • 2 teaspoons Vanilla Extract or almond extract as an alternative
  • 2 cups All-Purpose Flour gluten-free flour can be used
  • 1 tablespoon Baking Powder ensure it's fresh
  • 1 teaspoon Salt a pinch enhances sweetness
  • 1/2 cup Heavy Cream can substitute with plant-based milk
  • 1 cup Powdered Sugar for the glaze
For the Decoration
  • 1 cup Mini Cadbury Eggs decorative element

Equipment

  • Bundtlette pan
  • Electric mixer
  • mixing bowls
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (149°C) and grease the Bundtlette pan.
  2. In a mixing bowl, cream unsalted butter and granulated sugar for 3-4 minutes.
  3. Add eggs one at a time, ensuring each is incorporated.
  4. Sift together flour, baking powder, and salt in a separate bowl.
  5. Fold the dry mixture into the butter and egg mixture.
  6. Whisk heavy cream and vanilla in another bowl, then add to the batter alternately with the dry ingredients.
  7. Spoon the batter into the pan and bake for approximately 20 minutes.
  8. Cool in the pan for 10 minutes, then invert to release.
  9. Prepare the glaze and drizzle over the cooled cakes, topping with mini chocolate eggs.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 100mgSugar: 15gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Keep leftover cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.

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