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Mini Berry Bundt Cakes: 12 Easy Wins

Mini Berry Bundt Cakes
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Delightful Mini Berry Bundt Cakes with Cream Cheese Glaze are a perfect dessert for any occasion, offering a sweet and comforting taste with a simple preparation process. These bite-sized cakes are versatile, allowing for various berry combinations and dietary adaptations, making them a crowd-pleasing treat for brunches or afternoon snacks.

Ingredients

Scale
  • For the Batter:
  • 1 cup All-Purpose Flour (or gluten-free baking blend)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Granulated Sugar (or coconut sugar)
  • 1/2 cup Unsalted Butter (or margarine)
  • 2 large Eggs (or flax eggs for vegan)
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk (or almond milk)
  • 1 cup Berries (e.g., strawberries, blueberries, or a mix)
  • For the Glaze:
  • 1 cup Powdered Sugar
  • 4 oz Cream Cheese (or vegan cream cheese)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease each cavity of your mini Bundt pan generously.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
  3. In a large bowl, cream the unsalted butter and granulated sugar with a hand mixer until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until incorporated.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Gently fold in your chosen berries.
  7. Spoon the batter into the greased mini Bundt cavities, filling them about two-thirds full.
  8. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the glaze, combine the cream cheese, milk, and powdered sugar in a bowl and whisk until smooth and creamy.
  11. Once the cakes are completely cooled, drizzle the cream cheese glaze generously over each mini Bundt cake.
  12. Serve at room temperature.

Notes

  • For best flavor, consume within two days.
  • Store in an airtight container at room temperature to maintain freshness.
  • If using frozen berries, add them directly from the freezer.
  • Do not overmix the batter.
  • Ensure cakes are completely cool before glazing.

Nutrition

Find it online: https://sarecipe.com/mini-berry-bundt-cakes/