Description
Whimsical and delicious Mini Easter Bundt Cakes that capture the essence of spring, perfect for festive gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- Colorful sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and grease the mini bundt pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar for about 3 minutes until light and fluffy.
- Add eggs one at a time and then stir in vanilla extract.
- Gradually combine the dry ingredients with the wet mixture, alternating with whole milk.
- Pour the batter into prepared mini bundt pans, filling each two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes, then transfer to wire racks.
- For the glaze, mix powdered sugar with milk until smooth, then drizzle over cooled cakes.
- Sprinkle with colorful decorations.
Notes
These cakes can be frozen and stored in an airtight container for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg