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–+ servings
Mini Easter Bundt Cakes

Mini Easter Bundt Cakes with a Sweet Candy Surprise

These Mini Easter Bundt Cakes are fluffy vanilla treats with a candy surprise, perfect for holiday celebrations and loved by kids and adults alike.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Use brown sugar for a richer flavor.
  • 1 tablespoon Baking Powder Leavening agent.
  • 1/2 teaspoon Salt Use sea salt for a finer taste.
  • 2 large Eggs Can substitute with flaxseed meal for a vegan version.
  • 1 teaspoon Vanilla Extract Almond extract can offer a delightful twist.
  • 1/2 cup Butter Substitute with vegetable oil or vegan butter if needed.
For the Candy Surprise
  • 1 cup Candy (e.g., jelly beans, Robin’s eggs) Use your favorite chocolates or candies.
For the Glaze
  • 1 cup Powdered Sugar Can substitute with coconut sugar.
  • 2 tablespoons Milk Non-dairy milk can be utilized.

Equipment

  • Mini bundt pan
  • Mixing Bowls
  • whisk
  • measuring cups
  • spoon
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your mini bundt pans thoroughly.
  2. In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt; whisk until blended.
  3. In another bowl, whisk together the eggs, melted butter, and vanilla extract until smooth and creamy.
  4. Gradually pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Spoon batter into each mini bundt pan halfway, place a teaspoon of your chosen candy surprise in the center, then cover with more batter.
  6. Bake in the preheated oven for approximately 25 minutes until lightly golden and a toothpick comes out clean.
  7. Remove from oven and let cool in the pans for about 10 minutes before inverting onto a wire rack.
  8. Prepare the glaze by mixing powdered sugar and milk until smooth.
  9. Drizzle the glaze over the completely cooled cakes and allow to set before serving.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These Mini Easter Bundt Cakes are perfect for Easter festivities and can be customized with various candies.

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