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Spring Mini Bundt Cakes

These spring Mini Bundt Cakes from scratch are perfect for snacks or Sunday Brunch dessert. It’s the perfect 3 bite-size and the colors are fun and pastel and they are oh so moist.

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.

Don’t miss out on this Blackberry Lavender Bundt Cake recipe too.

Items Needed 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 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 them 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, yellow, and orange candy melts.

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I then let them 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 robin’s eggs.

I hope you enjoyed these Mini Lemon Bundt Cakes for spring and try out your creativity.

Spring Nest Mini Bundt cakes with eggs

Options for making bundt cakes

You can make these adorable little mini cakes year round. You can just add the lemon glaze on top and not add the candy melts or coconut. You can also do a chocolate glaze if you prefer.

Add orange zest or orange juice instead of lemon for a different option. You can also add some lavender buds for a lemon lavender option.

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Bundt cakes with eggs
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5 from 10 votes

Spring Nest Bundt Cakes

These cute mini bundt cakes will look so sweet on your Spring or Easter Table. Decorate with Spring colors and mini easter eggs. 
Course Dessert
Cuisine American
Keyword mini bundt cake, spring dessert
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings
Calories 298kcal
Author Candi Elm

Ingredients

  • 1 stick softened butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract or few drops lemon oil
  • 1 3/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream

Icing

  • 1 cup of powdered sugar More if Needed
  • Fresh Lemon Juice
  • Coconut
  • Candy Melts
  • Robins Eggs

Instructions

  • 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.

Notes

You can make the cakes ahead of time and freeze them. Then it’s just quick work to decorate them right before serving.

Nutrition

Calories: 298kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 273mg | Potassium: 75mg | Fiber: 1g | Sugar: 31g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Mini Bundt cakes from scratch with eggs

See other cupcake recipes here from scratch

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24 Comments

  1. They look so delicious! I’m pretty sure they wouldn’t last long here. I can never stop at one when it comes to something like that.

  2. Can I just tell you that lemon bundt cake is my favorite? After I saw that in your recipe I was hooked, and now I am definitely making these for Easter. The question is, will I eat them all myself or share them? Pinning!

  3. These look so good. I LOVE lemon! and coconut! I am going to try it with gluten free flour and see if it turns out. Also, love the little bunny. Super cute!

  4. This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls

  5. 5 stars
    Those are adorable!! What a fun twist on what you can do with a pan, I love it! Thank you for sharing with us at the #HomeMattersParty

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