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Mini Berry Bundt Cakes with Cream Cheese Glaze

Mini Berry Bundt Cakes with Cream Cheese Glaze for Joyful Cravings

These Mini Berry Bundt Cakes with Cream Cheese Glaze are delightful bite-sized treats, evoking the joyous flavors of summer with each moist, berry-filled morsel.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour For gluten-free, substitute with gluten-free baking blend.
  • 2 teaspoons Baking Powder Check expiration date for best results.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter Room temperature for easy mixing.
  • 1 cup Granulated Sugar Use less for a healthier option.
  • 2 large Eggs Room temperature for smoother batter.
  • 1 tablespoon Lemon Zest Brightens the cake's flavor.
  • 1 cup Buttermilk Combine milk with vinegar or lemon juice as a substitute if unavailable.
  • 1 cup Fresh Berries (strawberries, blueberries) If using frozen, do not thaw.
For the Glaze
  • 1 cup Powdered Sugar Sift for an extra fluffy finish.
  • 4 ounces Cream Cheese Provides the tangy base of the glaze.

Equipment

  • Mini Bundt pan
  • Stand mixer
  • mixing bowls
  • whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and thoroughly grease a mini Bundt pan with baking spray or softened butter, then dust with flour.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well-combined.
  3. In a stand mixer, cream together the room-temperature unsalted butter and granulated sugar on medium speed until light and fluffy.
  4. With the mixer running on low, add the eggs one at a time, mixing in the lemon zest until combined.
  5. Gradually add the dry mixture to the creamed butter and sugar, alternating with the buttermilk, starting and finishing with dry ingredients.
  6. Gently fold in fresh berries with a spatula, keeping them whole.
  7. Spoon the batter into prepared mini Bundt pans, filling each cavity about two-thirds full.
  8. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pan for about 10 minutes before inverting onto a wire rack.
  10. For the glaze, mix together the powdered sugar and cream cheese until smooth.
  11. Drizzle the cream cheese glaze over the cooled cakes.

Notes

Avoid overmixing the batter and ensure ingredients are at room temperature for the best results.