Mini Lemon bundt cakes with cream cheese frosting cranberries and mint lizbushong.com

What is better than lemon moist mini cakes? You will love these Mini Lemon Bundt Cakes for any occasion. Whether serving them for brunches, or gift giving these mini cakes will delight all. Fresh lemon flavor with tender crumb decorated with cream cheese frosting. These little bundt’s are garnished with fresh cranberries and mint leaves. Perfect for the Holidays too.

How to Make Mini Lemon Bundt Cakes

How to make a mini lemon bundt cakes lizbushong.com

1 Preheat oven to 350. Brush inside wells of mini bundt pans with softened butter, lightly dust with flour. Set aside.

2.In the bowl of stand mixer fitted with paddle attachment add lemon cake mix, dry pudding mix, eggs, water, zest, vegetable oil and extract. Beat on medium speed to combine.

3.Pour batter into prepared pan filling 1/2 full.

4.Bake at 350 for 25 to 30 minutes. While cakes are baking make lemon syrup.

5.Make Lemon Syrup: In small saucepan, heat lemon juice and granulated sugar over low heat. Stir until sugar dissolves. Remove from heat. Add extract if needed for additional lemon flavor.

6.Make Cream Cheese Frosting: In medium bowl, combine cream cheese and one cup confectioner’s sugar. Beat at medium speed with mixer until smooth. Add remaining confectioners sugar and extract, beating well. Add cream, and beat to desired consistency. Frosting should be thick but spreadable for these cute little cakes. Cover frosting with wet paper towel to keep moist Set aside.

7.Remove cakes from oven, prick with a fork all over top and sides of cakes. Brush with lemon syrup. Allow cakes to cool before frosting.

Frosting Cakes: Stir reserved frosting to smooth and check spreadable consistency. Spoon or pipe frosting over tops of cakes.

8.Garnish cakes right before serving with fresh cranberries and mint leaves.

How to make mini Lemon Bundt cakes lizbushong.com

These little cakes are delicious and everyone will love them.  Hope you will make this a Christmas tradition. Easy cakes to make, bake and take. 

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Mini Lemon Bundt Cakes

  • Author: Liz Bushong
  • Prep Time: 20 minutes
  • Cook Time: 25- 30 minutes
  • Total Time: 60 minutes
  • Yield: 10 mini bundt cakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

1 -15.25 ounce package Duncan Hines Lemon Supreme cake mix

1-6 ounce package lemon instant pudding mix

1 lemon zested, juice reserved

4 eggs

1 cup water

1/2 cup vegetable oil

2 teaspoons lemon extract

Lemon Syrup

1 teaspoon reserved lemon juice

1/2 cup sugar

1/2 teaspoon lemon extract if needed for more lemon flavor

Lemon Cream Cheese Frosting

4 ounces cream cheese, softened

1 cups confectioners sugar, sifted

1/4 cup heavy whipping cream

1/2 teaspoon lemon extract

Garnish

Fresh cranberries and fresh mint leaves

10 mini cakes with 3 cranberries and 6 leaves each. (30 berries- 60 leaves).

Instructions

1 Preheat oven to 350. Brush inside wells of mini bundt pans with softened butter, lightly dust with flour. Set aside.

2. In the bowl of stand mixer fitted with paddle attachment add lemon cake mix, dry pudding mix, eggs, water, zest, vegetable oil and extract. Beat on medium speed to combine.

3.Pour batter into prepared pan filling 1/2 full.

4.Bake at 350 for 25 to 30 minutes. While cakes are baking make lemon syrup.

5.Make Lemon Syrup: In small saucepan, heat lemon juice and granulated sugar over low heat. Stir until sugar dissolves. Remove from heat. Add extract if needed for additional lemon flavor.

6.Make Cream Cheese Frosting: In medium bowl, combine cream cheese and one cup confectioner’s sugar. Beat at medium speed with mixer until smooth. Add remaining confectioners sugar and extract, beating well. Add cream, and beat to desired consistency. Frosting should be thick but spreadable for these cute little cakes. Cover frosting with wet paper towel to keep moist Set aside.

7.Remove cakes from oven, prick with a fork all over top and sides of cakes. Brush with lemon syrup. Allow cakes to cool before frosting.

Frosting Cakes: Stir reserved frosting to smooth and check spreadable consistency. Spoon or pipe frosting over tops of cakes.

8.Garnish cakes right before serving with fresh cranberries and mint leaves.

Notes

Recipe will make 10 mini bundts or one 10″ bundt cake.

Keywords: Mini Bundt Cakes, Lemon Bundt Cakes, Cream Cheese Frosting, Cranberries, Mint

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