Description
Mini Gingerbread Bundt Cakes are a perfect holiday treat featuring warm spices, a moist crumb, and a delightful glaze. These elegant individual desserts are ideal for gatherings and festive occasions.
Ingredients
For the Cakes:
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
½ cup molasses
1 large egg
1 tsp vanilla extract
¾ cup buttermilk
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk or heavy cream
½ tsp vanilla extract (optional)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a mini Bundt pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
- Cream Butter and Sugar: Beat butter and brown sugar until light. Add molasses, egg, and vanilla, mixing thoroughly.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, alternating with buttermilk, until combined. Avoid overmixing.
- Fill Pans: Divide batter evenly, filling each mold about ⅔ full.
- Bake: Bake for 18-22 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Glaze: Mix powdered sugar with milk/cream and optional vanilla until smooth. Adjust consistency as needed.
- Glaze Cakes: Drizzle glaze over cooled cakes and allow to set.
Notes
Citrus Twist: Add orange or lemon zest to the batter for extra flavor.
Texture Additions: Include chopped nuts or raisins for added texture.
Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 mini Bundt cakes
