Spring Mini Bundt Cakes

Name: Spring Nest Bundt Cakes
Prep time: 10 min
Cook time: 18 min
Total time: 43 min
Ingredients: 1 stick softened butter; 1 cup sugar; 2 large eggs; 1 tablespoon lemon zest; 1 teaspoon lemon extract or few drops lemon oil; 1 3/4 cups sifted all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup sour cream; 1 cup powdered sugar (More if Needed ); 2 tablespoons Fresh Lemon Juice (use the lemon you zested from); 1 Cup Coconut flakes (Unsweetened); Candy Melts (Your favorite colors); Robins Eggs (Or Jelly Beans); Green gel coloring (For coconut)

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

Spring Mini Bundt Cakes on a green pedestal cake stand

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Why this recipe will wow your friends
Ingredients
How to make this recipe
Extra items I used
Notes and Expert Tips
FAQ’S
Related Recipes
Spring Nest Bundt Cakes

Why this recipe will wow your friends

My inspiration for these treats is 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.

This recipe can be made in just about 30 minutes except for the 10-minute cool time before decorating. You can speed that up in the refrigerator if you choose.

The lemon flavor of the cake is so good and if lemon isn’t your thing, you can change the flavoring to almond, orange, or vanilla.

Ingredients

This recipe calls for basic ingredients, butter, all-purpose flour, eggs, baking soda, baking powder, salt, sour cream, lemon extract, and zest.

How to make this recipe

Preheat oven to 350 degrees and spray your mini pan with cooking spray
Cream 1 stick of unsalted butter and 1 cup of sugar in a stand mixer.
Add the 2 eggs one at a time and the lemon extract. Add the lemon zest.
In a small bowl, sift the next 4 dry ingredients, flour, salt, baking powder, and baking soda.
Add the dry ingredients into the wet mixing bowl alternately with the sour cream.
Fill the bundt pan 2/3 of the way full.
Bake at 350 degrees for 18 minutes Let cool and decorate.
Mix powdered sugar with lemon juice to desired consistency and drizzle over the top of each bundt cake.
Optional: If using the coconut, place it in a bowl and add a few drops of green food color, mix it around, and let dry. You can do this ahead of time.
Melt your preferred color candy melts into a piping bag or baggie for 30 seconds at a time, and drizzle over the lemon glaze. Use as many colors as you desire. While still wet, add some coconut and a few Robins Eggs or Jelly Beans.

Extra items I used

I used a mini bundt pan from Wilton and made a lemon cake batter from scratch. You could use a box mix if you prefer. I baked them for 18 min and then let them cool. In the meantime, you can make the lemon glaze.

When they are cool, drizzle the lemon glaze on top. Then I used the pink candy melts and put them into a piping bag and heat them in the microwave for 30 seconds 2 – 4 times. Then drizzle back and forth and do the same with the yellow, and blue candy melts.

Let them cool and start 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 to each cake and then added a few eggs on top. You can use jelly beans or robin’s eggs on these spring bundt cakes.

Notes and Expert Tips

You can make these adorable little mini bundt 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.

Remove the cakes within 10 minutes to prevent them from sticking in the pan.

Store them before iced in a sealed freezer container. Freeze for up to 2 months or store for up to 7 days in a sealed container in the refrigerator. Decorate after thawed or at room temperature.

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.

FAQ’S

Can I use a cake mix?

Yes, you can use a cake mix instead of making it from scratch. You may have to test the timing.

Do I need to add lemon flavoring?

No, you can use vanilla, almond, or orange extract.

What if I don’t like coconut?

You can make it without the coconut and Robins Eggs. You can omit the candy melts and just use the glaze and choose any food coloring to add to the glaze.

Green Cake Plate with 3 Mini Bundt Cakes on top.

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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.

5 from 10 votes

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 18

Cool Time: 15

Total Time: 43

Servings: servings

Calories: 346kcal

Author: Candi Elm

Ingredients

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

Icing

1 cup powdered sugar More if Needed
2 tablespoons Fresh Lemon Juice use the lemon you zested from
1 Cup Coconut flakes Unsweetened
Candy Melts Your favorite colors
Robins Eggs Or Jelly Beans
Green gel coloring For coconut

Instructions

Preheat oven to 350 degrees and spray your mini pan with cooking spray
Cream 1 stick of unsalted butter and 1 cup of sugar in a stand mixer.
Add the 2 eggs one at a time and the lemon extract.
Add the lemon zest.
In small bowl, sift the next 4 dry ingredients, flour, salt, baking powder and baking soda.
Add the dry ingredients into the wet mixing bowl alternately with the sour cream.
Fill the bundt pan 2/3 of the way full.
Bake at 350 degrees for 18 minutes Let cool and decorate.
Mix powdered sugar with lemon juice to desired consistency and drizzle over the top of each bundt cake.
Optional: If using the coconut, place it in a bowl and add a few drops of green food color and a drop of water, mix it around incorporating the coconut. You can do this ahead of time.
Melt your preferred color candy melts into a piping bag or baggie for 30 seconds at a time, and drizzle over the lemon glaze. Use as many colors as you desire. While still wet, add some coconut and a few Robins Eggs or Jelly Beans.

Notes

You can make the cakes ahead of time and freeze them in a sealed container. Then it’s just a few minutes to decorate them right before serving.

Remove the cakes after 10 minutes of cooling in the pan to prevent sticking.

Nutrition

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Spring Mini Bundt Cakes

Why this recipe will wow your friends

Ingredients

How to make this recipe

Extra items I used

Notes and Expert Tips

FAQ’S