This spring Mini Bundt Cake Recipe from scratch are perfect for snacks or Sunday Brunch dessert. It’s the perfect 3 bite size and the colors are fun. They would be beautiful on my Spring Bunny Inspired Table.
Mini Bundt Cakes
How to Create Mini Bundt Cakes from Scratch
This is my favorite time of year. I love the longer evenings and the birds singing in the morning and the sun shining on my face as I take walks and get my exercise. But mostly for all the beautiful colors that we have to celebrate. You can see them in the flowers, trees, sky and everywhere you look.
When I was deciding what to make this week, I thought I haven’t done anything lemon in a while. I also wanted to do something a little different than cupcakes. I wanted it to be colorful and celebrate spring. I decided on these spring Mini bundt cakes that look like nests. I want to start doing more bundt cakes so this is a great start.
Items Used to Make Mini Bundt Cakes
I used a mini bundt pan from Wilton and made a lemon cake batter. You could use a box mix if you prefer. I baked for 18 min and then let them cool. In the meantime, I made a lemon icing and used a drop of yellow food coloring to get some lemony color.
When they were cool, I drizzled on the icing. I let each layer dry before the next. You can decide if you want a lot or a little icing. Then I used the purple candy melts and put into a piping bag for 30 seconds 2 times. I squeezed the bag in between. Then I just drizzled back and forth and did the same with the pink or Yellow and orange candy melts.
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- Orange Candy Melts
- Lavender Candy Melts
- Yellow Candy Melts
- Wilton Piping Bags
- Mini Bundt Pan
- Robins Eggs
I then let cool and started on the coconut. I added a drop of green food coloring and a drop of water and mixed in the coconut in a small bowl. I added a small amount of coconut on each cake and then added a few eggs on top. You can use jelly beans or robins eggs.
I hope you enjoyed these Mini Bundt Cake spring nests and try out your creativity.
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Spring Nest Bundt Cakes
- 1 Stick softened butter
- 1 cup sugar
- 2 large eggs
- 1 ts lemon zest
- 1 ts lemon extract or few drops lemon oil
- 1 3/4 cup sifted flour
- 1 ts baking powder
- 1/2 ts salt
- 1/2 ts baking soda
- 1 cup sour cream
- 1 cup of powdered sugar More if Needed
- Fresh Lemon Juice
- Candy Melts
- Robins Eggs
- Cream the butter and sugar in a stand mixer
- Add the eggs one at a time and the extract
- Add the lemon zest
- In small bowl, sift the next 4 dry ingredients
- Add the dry ingredients into mixer alternately with the sour cream.
- Bake at 350 degrees for 18 minutes Let cool and decorate
- Mix powdered sugar with lemon juice for desired consistency and drizzle
See other cupcake recipes here from scratch
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