When spring is on its way, lemon just seems like the flavor you should make! Lemon has such a light, sweet – but tart flavor that is just perfect for spring desserts. The little mini bundt cakes are just so cute – and each person can have their own dessert.
This is an easy recipe. You just put all the ingredients in your mixing bowl and mix for about 2 minutes. Pour the batter into a ziplock bag and pipe the batter into the individual bundt cake molds in the pan. Bake and let cool completely before frosting.
While the mini bundt cakes are cooling, gather some decorating supplies. You can make them all the same, create a fun variety, or set out the frosting and toppings and let each person decorate their own.
I decided to “play” with lots of different toppings. A bit of fresh lemon zest and sugar were mixed together to create an extra burst of sweet lemon flavor on these little cakes.
What pretty spring colors! A spring nonpareil mix was sprinkled on these right after the frosting was piped on.
Confetti sprinkles on glaze would be fun for birthdays! Could even put a candle in the middle!
These were my favorites! Add just a light dusting of powdered sugar on the top of each mini bundt cake and then fill the middle with Easter M&Ms. Pretty enough for Easter brunch.
You could also top your mini bundt cakes with a glaze and coconut – then add shimmering Easter eggs.
So many creative ways you can decorate these – but they are also delicious without toppings or frosting ! Happy Spring!!!
Lemon Mini Bundt Cakes
Ingredients
Mini Bundt Cakes
- 1 15.25 oz lemon cake mix
- 1 3.4 oz instant lemon pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons lemon zest (or zest of 1 lemon), optional
- 1/4 cup fresh lemon juice*
- 1/4 cup water
Frosting
- 1 8 oz package cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 3-4 cups powdered sugar
Instructions
Mini Bundt Cakes
- Preheat the oven to 350°. Spray bundt pan with nonstick spray.
- Using mixer, beat the cake mix, pudding mix, sour cream, eggs, oil, lemon zest, lemon juice and water for 2 minutes.
- Pour batter into large (or 1 gallon) zip lock bag. Cut off one corner of the bag, and pipe the batter into prepared bundt pan, filling about 2/3 full. This will make about 16 mini-cakes.
- Bake 18-22 minutes, until inserted toothpick comes out clean.
- Cool about 10 minutes in the pans, then twist each cake gently to remove from the pan and transfer to a cooling rack. If necessary, gently use a small spoon to lift the cakes out.
- If not serving or frosting right away, cover with plastic wrap and refrigerate overnight.
- Note: A regular bundt cake pan can also be used with this recipe. After mixing the cake batter, pour it directly into the prepared bundt pan and bake for about 45-50 minutes.
Frosting
- Cream cream cheese and butter together until smooth and creamy.
- Mix in vanilla and then gradually add the powdered sugar. Add enough powdered sugar to get the consistency that you want, less if you want a glaze, more if you want to pipe the frosting.
- Refrigerate until ready to serve.
