Cran Orange Mini Bundt Cakes
Brighten up your dessert table with these irresistible Cran Orange Mini Bundt Cakes—a delightful combination of sweet, tart, and citrusy flavors! These mini bundt cakes are the perfect individual-sized treats, bursting with vibrant orange zest, fresh orange juice, and chewy bits of dried cranberries. The moist, tender crumb is elevated by the creamy tang of buttermilk, while a glossy orange glaze adds an elegant finishing touch. Quick to prepare and bake in just 20 minutes, these cakes are ideal for holiday gatherings, brunch spreads, or a cozy tea-time indulgence. Whether you’re treating guests or yourself, these Cran Orange Mini Bundt Cakes are guaranteed to impress with their bright citrus flavor and beautiful presentation.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 3 whole Large eggs
- 1 tablespoon Orange zest
- 0.5 cups Fresh orange juice
- 1 teaspoon Vanilla extract
- 0.75 cups Dried cranberries, chopped
- 0.5 cups Buttermilk
- 1 cups Powdered sugar (for glaze)
- 2 tablespoons Fresh orange juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 12-cavity mini bundt cake pan with butter or non-stick spray.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chopped dried cranberries gently with a spatula, ensuring they are evenly distributed.
Spoon the batter evenly into the prepared mini bundt pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pan for 10 minutes before carefully inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the glaze by whisking together the powdered sugar and fresh orange juice until smooth.
Once the cakes are fully cooled, drizzle the orange glaze over the tops of the mini bundt cakes. Let the glaze set for a few minutes before serving.
Enjoy your Cran Orange Mini Bundt Cakes with a cup of tea or as a delightful dessert!
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 636.5 g | 231% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 428.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
