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–+ servings
Mini Easter Bundt Cakes

Mini Easter Bundt Cakes with Surprises to Delight Everyone

These Mini Easter Bundt Cakes are filled with candy treasures, perfect for celebrating spring with friends and family.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 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 blend
  • 1 cup granulated sugar or brown sugar for a richer flavor
  • 2 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoon salt sea salt adds flavor
  • 1 teaspoon vanilla extract opt for pure vanilla
  • 0.5 cup butter or coconut oil for dairy-free
  • 3 large eggs can substitute with flax eggs
  • 1 cup milk or almond milk for dairy-free
For the Filling
  • 1 cup candy (e.g., jelly beans, malted eggs) customize with your favorites
For the Glaze
  • 1 cup powdered sugar mix with lemon juice for flavor
  • 2-3 tablespoons milk to achieve desired consistency

Equipment

  • mini Bundt cake pans
  • Mixing bowls
  • handheld mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease the mini Bundt cake pans.
  2. Cream ½ cup butter with 1 cup granulated sugar until light and fluffy.
  3. Add 3 eggs one at a time and mix in 1 teaspoon vanilla extract.
  4. Mix together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Alternate adding this dry mix and 1 cup milk to the wet ingredients.
  5. Fill the Bundt pans halfway with batter, add candy in the center, then fill pans to the top.
  6. Bake for 20-25 minutes, checking for doneness with a toothpick.
  7. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
  8. Combine 1 cup powdered sugar with 2-3 tablespoons milk to make the glaze.
  9. Drizzle the glaze over the cooled cakes and allow to set before serving.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, be careful when filling pans and ensure cakes are completely cool before glazing.

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