Mini Lemon Bundt Cakes with Cream Cheese Frosting Recipe

Introduction

These Mini Lemon Bundt Cakes with Cream Cheese Frosting are a delightful treat bursting with bright citrus flavor and a creamy finish. Perfectly sized for parties or an elegant dessert, they’re moist, tender, and wonderfully easy to make.

Ingredients

• 1 ¼ cups butter (softened to room temperature)
• 2 ¼ cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 2 cups white rice flour*
• 1 cup tapioca starch*
• 1 ½ teaspoons xanthan gum*
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ⅓ cup lemon juice
• ¼ cup lemon zest (finely chopped)
• 4 tablespoons cream cheese (softened to room temperature)
• 2 tablespoons butter (softened to room temperature)
• 3 cups powdered sugar
• 1 teaspoon clear vanilla
• 2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a mini bundt cake pan with non-stick cooking spray to prepare for baking.
2. Step 2: In the bowl of an electric mixer, beat together the softened butter and sugar on medium speed for about 2 minutes, until the mixture is light and fluffy.
3. Step 3: Add the eggs and vanilla, then continue mixing on medium speed for one minute to combine fully.
4. Step 4: In a separate bowl, whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt until evenly blended.
5. Step 5: Gradually add the dry ingredients and buttermilk alternately to the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Step 6: Gently fold in the lemon juice and finely chopped lemon zest until evenly distributed in the batter.
7. Step 7: Fill each cavity of the prepared mini bundt pan about 7/8 full. For easy filling, you can spoon the batter into a gallon-size zip-top bag, cut off a corner, and pipe the batter into each mold.
8. Step 8: Smooth the tops of the batter with the back of a spoon to ensure even baking.
9. Step 9: Bake the cakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Allow the mini bundt cakes to cool completely in the pan before removing.
11. Step 11: For the frosting, beat cream cheese, butter, and one cup of powdered sugar in a mixing bowl until smooth.
12. Step 12: Add another cup of powdered sugar and clear vanilla, mixing again until smooth.
13. Step 13: Add the final cup of powdered sugar. Then add milk, one tablespoon at a time, stirring until your frosting reaches the desired consistency for piping.
14. Step 14: Transfer the frosting to a piping bag and decorate the cooled mini bundt cakes with your preferred designs.
15. Step 15: Serve and enjoy your delicious mini lemon bundt cakes with cream cheese frosting!

Tips & Variations

• Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice if you don’t have buttermilk on hand.
• For a zestier cake, add extra lemon zest or a teaspoon of lemon extract to enhance the citrus flavor.
• Make gluten-free by ensuring your rice flour and tapioca starch are certified gluten-free.
• Try adding a handful of fresh blueberries to the batter for a fruity twist.
• If you don’t have xanthan gum, a small amount of guar gum can be used as an alternative.

Storage

Store the mini lemon bundt cakes in an airtight container in the refrigerator for up to 3 days. Keep the cream cheese frosting covered separately or on the cakes, ensuring they remain chilled. Before serving, bring the cakes to room temperature or reheat briefly in the microwave for about 10 seconds to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without the cream cheese frosting?

Yes, the mini lemon bundt cakes are flavorful and moist on their own, so you can enjoy them plain or dusted with powdered sugar if you prefer.

Can I use regular flour instead of rice flour and tapioca starch?

You can substitute with all-purpose flour, but keep in mind this will change the texture and gluten content of the cakes. Use 3 cups of all-purpose flour in place of the rice flour and tapioca starch blend, and omit the xanthan gum.

Mini Lemon Bundt Cakes with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 194 reviews

These Mini Lemon Bundt Cakes with Cream Cheese Frosting are delightful, gluten-free treats bursting with fresh lemon flavor and topped with a smooth, tangy cream cheese glaze. Perfectly moist and tender, these mini cakes make an elegant dessert or a charming snack for any occasion.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 24 mini bundt cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Mini Lemon Bundt Cakes:

• 1 ¼ cups butter, softened to room temperature
• 2 ¼ cups sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups white rice flour
• 1 cup tapioca starch
• 1 ½ teaspoons xanthan gum
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ⅓ cup lemon juice
• ¼ cup lemon zest, finely chopped

For the Cream Cheese Frosting:

• 4 tablespoons cream cheese, softened to room temperature
• 2 tablespoons butter, softened to room temperature
• 3 cups powdered sugar
• 1 teaspoon clear vanilla extract
• 2 tablespoons milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a mini bundt cake pan with non-stick cooking spray to ensure easy removal of the cakes after baking.
2. Cream Butter and Sugar: In the bowl of an electric mixer, combine the softened butter and sugar. Mix on medium speed for about 2 minutes, or until the batter becomes light and fluffy, which incorporates air and helps with the texture of the cakes.
3. Add Eggs and Vanilla: Add the eggs one at a time along with vanilla extract, mixing on medium speed for about one minute until fully combined and smooth.
4. Combine Dry Ingredients: In a medium bowl, whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt to ensure even distribution of leavening agents and xanthan gum.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cakes.
6. Add Lemon Juice and Zest: Gently fold in the lemon juice and lemon zest until just incorporated to preserve the bright lemon flavor and freshness.
7. Fill Bundt Pans: Using a piping bag or spoon, fill each cavity of the mini bundt cake pan to 7/8 full. Spread the batter evenly with the back of a spoon for smooth tops.
8. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean. This indicates the cakes are fully baked.
9. Make Cream Cheese Frosting: In a mixing bowl, beat together cream cheese, butter, and one cup of powdered sugar until smooth and creamy.
10. Add Remaining Frosting Ingredients: Add another cup of powdered sugar and the clear vanilla extract to the frosting. Mix until smooth. Then add the last cup of powdered sugar and gradually add milk, one tablespoon at a time, until you reach a smooth, pipeable consistency.
11. Cool and Frost: Allow the mini bundt cakes to cool completely before removing them from the pans. Transfer the frosting to a piping bag and decorate the cakes as desired.
12. Serve and Enjoy: Serve your beautifully frosted mini lemon bundt cakes for a refreshing and elegant treat that everyone will love.

Notes

• Ensure the butter, cream cheese, and butter for frosting are at room temperature for smooth mixing.
• Use fresh lemon zest and juice for the best flavor.
• Be careful not to overmix the batter to keep the cakes light and tender.
• If you don’t have a piping bag, you can use a zip-top bag with a corner cut off to fill the bundt pan cavities and frost the cakes.
• These cakes are naturally gluten-free because they use rice flour and tapioca starch along with xanthan gum.
• Store frosted cakes in an airtight container in the refrigerator for up to 3 days.

Keywords: mini lemon bundt cakes, gluten free lemon cake, cream cheese frosting, lemon dessert, mini cakes, bundt cakes