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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/mini-lemon-bundt-cakes-with-cream-cheese-frosting-recipe/