Glazed Cranberry Mini Cakes
Brighten up your dessert table with these irresistible Glazed Cranberry Mini Cakes—a perfect balance of sweet and tart flavors! Featuring bursts of juicy fresh cranberries nestled in a tender, buttery cake base, these mini treats are as delightful to look at as they are to eat. Finished with a zesty lemon glaze that adds a luscious pop of citrus, they’re ideal for holiday gatherings, teatime indulgences, or an everyday treat to impress your family and friends. With just 20 minutes of prep and simple pantry staples, this easy-to-follow recipe yields 12 perfectly portioned cakes that are sure to become a favorite. Whether you're hosting or craving something special, these cranberry mini cakes deliver a vibrant, festive flair with every bite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Buttermilk
- 1 cup Fresh cranberries
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin pan or line it with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted 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 vanilla extract.
Gradually alternate adding the dry ingredients and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh cranberries with a spatula, ensuring they are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin pan, filling each well about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Allow the mini cakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and fresh lemon juice until smooth and pourable.
Drizzle or spoon the glaze over the cooled mini cakes, allowing it to drip down the sides.
Let the glaze set for a few minutes before serving. Enjoy your Glazed Cranberry Mini Cakes!
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 442.6 g | 161% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 284.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 730 mg | 16% | |
*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.
