Go Back
–+ servings
Mini Easter Bundt Cakes

Mini Easter Bundt Cakes with a Sweet Candy Surprise

Delightful Mini Easter Bundt Cakes filled with a surprise candy center, perfect for spring celebrations.
Print Recipe Pin Recipe
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 Flour Consider using cake flour for an airy texture.
  • 1 cup Sugar Can substitute with coconut sugar for a lower glycemic option.
  • ½ cup Unsalted Butter Use for better control of saltiness.
  • 2 pieces Eggs Using room temperature eggs helps mix better.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal results.
  • ½ cup Milk Any plant-based milk can work as a substitute.
  • 1 teaspoon Vanilla Extract Opt for pure extract for authenticity.
For the Candy Surprise
  • 1 cup Candy (e.g., jelly beans, malted eggs) Choose candies that fit your theme.
For the Glaze
  • 1 cup Powdered Sugar Mix with a sugar alternative for a healthier option.
  • 2 tablespoons Milk
  • Food Coloring Optional for visual appeal.

Equipment

  • Mini Bundt Pans
  • Mixing Bowls
  • whisk
  • Mixer
  • Measuring cups
  • Measuring spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease the mini bundt pans.
  2. In a bowl, whisk together flour, baking powder, and a pinch of salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time and then mix in vanilla extract.
  5. Gradually combine dry ingredients with the wet ingredients, alternating with milk.
  6. Fill each bundt cavity halfway, place a candy piece inside, and cover with remaining batter.
  7. Bake for about 25 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before releasing.
  9. Prepare the glaze by whisking powdered sugar, milk, and food coloring.
  10. Drizzle the glaze over the cooled cakes.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 60mgSugar: 12gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Allow eggs and butter to reach room temperature for smoother mixing. Avoid overmixing to keep the cakes light and fluffy.

Tried this recipe?

Let us know how it was!