Go Back
–+ servings
Mini Easter Bundt Cakes

Mini Easter Bundt Cakes: A Sweet Surprise for Your Celebration

Mini Easter Bundt Cakes are delightful festive treats with a surprise candy center, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cups granulated sugar No direct substitute recommended.
  • 1 tablespoon baking powder Ensure it is fresh.
  • ½ teaspoon salt Reduce quantity for low-sodium diets.
  • ½ cups unsalted butter Can substitute with coconut oil for dairy-free.
  • 2 large eggs Flax eggs can be used as a vegan alternative.
  • 1 teaspoon vanilla extract Almond extract can be used for variation.
  • 1 cups milk Non-dairy milk can be used for lactose intolerance.
For the Surprise Filling
  • 1 cup candy (jelly beans, Robin's eggs, or malted eggs) Customize with your favorites.
For the Glaze
  • 1 cup powdered sugar Sift for a smooth texture.
  • 1-2 tablespoons food coloring Use natural food coloring for healthier options.

Equipment

  • mini bundt pan
  • Mixing bowls
  • whisk
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease your mini bundt pan well.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, beat unsalted butter with the sugar mixture until light and fluffy.
  4. Add eggs to the creamed mixture one at a time, followed by vanilla extract.
  5. Gradually add your flour mixture to the wet ingredients, alternating with milk.
  6. Spoon the cake batter into each bundt mold, filling them halfway and adding candy in the center.
  7. Bake for about 25 minutes until golden and a toothpick comes out clean.
  8. Allow cakes to cool in the pan for 10 minutes before inverting onto a cooling rack. Prepare glaze and drizzle over cakes.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better emulsion. Don't overmix for light texture. Cool completely before glazing.

Tried this recipe?

Let us know how it was!