MINI CRANBERRY VANILLA BUNDT CAKES: A Holiday Treat!
Fluffy, sweet, and holiday-perfect mini cranberry vanilla bundt cakes, ideal for festive gatherings.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 115g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 120g sour cream
- 60ml milk
- 190g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 120g powdered sugar
- 30ml milk
- 1 tsp vanilla extract
- Fresh cranberries & rosemary for garnish
Instructions
- Preheat oven to 175°C (350°F) and grease mini bundt pans. Beat butter and sugar until fluffy. Add eggs, vanilla, sour cream, and milk.
- In another bowl, whisk flour, baking powder, and salt. Combine gently with the wet ingredients.
- Spoon batter into pans (2/3 full) and bake for 18–22 minutes. Allow to cool completely.
- Mix powdered sugar, milk, and vanilla for the glaze. Drizzle over cakes and top with cranberries and rosemary.
Notes
- Serve dusted with powdered sugar.
- Pair with cranberry compote.
- Enjoy with hot tea or cider.
- Add orange zest for brightness.
- Swap milk for almond milk for a dairy-free option.
- Make gluten-free by using a 1:1 flour alternative.
Nutrition
- Serving Size: 1 mini cake
- Calories: 240 kcal
- Fat: 9g
- Carbohydrates: 35g
- Protein: 3g