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Mini Gingerbread Bundt Cakes Recipe

Delicious Mini Gingerbread Bundt Cakes
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Indulge in these delightful mini gingerbread bundt cakes, filled with warm spices and topped with a zesty icing. Perfect for holiday gatherings or as a sweet treat with a cozy beverage.

Ingredients

Scale

For the Mini Cakes

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup unsulphured molasses
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

For the Icing

  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon water, or more as needed
  • ½ teaspoon peppermint extract (optional)
  • Sprinkles (optional, for decoration)

Instructions

Preheat Oven:

  • Set oven to 350°F (177°C). Grease a mini bundt cake pan with cooking spray, then dust with cocoa powder. (Visual cue: Ensure all crevices are coated to prevent sticking.)

Mix Dry Ingredients:

  • In a large bowl, whisk flour, sugar, baking soda, ginger, cinnamon, allspice, cloves, and salt until combined.

Combine Wet Ingredients:

  • In another bowl, mix melted butter and molasses until smooth. Add eggs, one at a time, beating well. Stir in buttermilk and vanilla. (Pro tip: Ensure eggs are at room temperature for better blending.)

Combine Mixtures:

  • Gradually fold wet ingredients into dry, mixing until just combined. Avoid over-mixing, as this can toughen the cakes.

Fill Bundt Pan:

  • Divide batter among the prepared bundt sections, filling nearly to the top. (Common mistake: Overfilling can cause overflow during baking.)

Bake:

  • Bake for 45-50 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then invert onto a wire rack to cool completely.

Make Icing:

  • While cakes cool, whisk together confectioner’s sugar and lemon juice. Add water gradually until icing is smooth. Stir in peppermint extract if using.

Decorate:

  • Drizzle icing over cooled cakes and add sprinkles if desired. Let the icing set for about 10 minutes before serving.

Notes

Serving Suggestions: Pair with spiced tea or hot cocoa for a warming treat. Perfect for festive gatherings.

Storage Tips: Store in an airtight container in the fridge for up to 5 days. For longer storage, wrap individually and freeze for up to 3 months.

Reheating: Thaw frozen cakes at room temperature or overnight in the fridge. Warm slightly in the microwave or a low oven before serving.

Find it online: https://cakeshungry.com/mini-gingerbread-bundt-cakes/