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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- Orange Candy Melts
- Lavender Candy Melts
- Yellow Candy Melts
- Wilton Piping Bags
- Mini Bundt Pan
- Robins Eggs
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.
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.
If you loved this recipe and made it can you give it a 5-star review? That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.
Spring Nest Bundt Cakes
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
Nutrition
These look so amazing and delicious! I love the decorations on the top.
Thanks for stopping by and sharing your sweet comment.
Such adorable little cakes! I bet they taste amazing too 🙂
They are a lot of fun and they do taste pretty good, plus the kids love them. They do take off the coconut and then eat the rest.
How cute are these?! I love that they are small so you get the perfect portion every time.
They are just the right size. Thanks for stopping by.
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.
Thanks for stopping by and leaving me a comment. One is not enough.
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!
Lemon is my favorite too. Thanks for pinning.
YUM! Thanks so much for the recipe. These would be perfect for Easter!
You are welcome, they are so cute for Easter, I hope you get to try them.
These look so colorful and delicious 🙂
Thank you for stopping by, they are really colorful arent they?
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!
I bet they would be great gluten free. Thanks for stopping by.
These look so pretty and tasty! Thank you so much for sharing at this week’s Project Inspire{d} ~ pinning 🙂
Hi there! Visiting from Wine’d Down Wednesday. These are so adorable! Thanks so much for sharing!
This recipe looks absolutely delicious. Can’t wait to try it and see if it is a hit with my boys. Stopping by from the Create Link Inspire Party!
Amanda
http://www.queenofthelandoftwigsnberries.com
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
They look so pretty!
If you have time, I would love for you to come and share this post over at the Really Crafty link party that is live right now! http://keepingitrreal.blogspot.com.es/2016/03/welcome-to-the-really-crafty-link-party-11.html).
These are so cute and look delicious! Pinned. Thank you for sharing at Merry Monday!
I love the multiple colors of frosting you use on top of the cakes. Made it look more unique and springy! Thanks for linking up with Delicious Dishes Recipe Party!
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