Mini Orange Bundt Cakes

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Mini bundt cakes are fun to make—they’re really easy and they look so fancy! They make a special little treat for birthdays, tea time, or just any time you want a yummy dessert. These Mini Orange Bundt Cakes are really good, and full of orange flavor. They’re made with orange zest, orange extract, and orange juice, so no wonder they taste so good!

These mini bundts are also topped with a yummy, creamy orange glaze, so that’s another reason they’re a real treat! If you don’t happen to have a mini bundt pan, you could use a jumbo muffin pan, but they won’t look quite as pretty. They’ll still taste great, though! 🙂

Mini Orange Bundt Cakes

  • Servings: 6
  • Difficulty: easy
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MINI ORANGE BUNDT CAKES by NancyC
Makes 6 mini bundt cakes

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 to 2 1/2 Tablespoons orange zest
1 teaspoon orange extract
1/3 cup orange juice
1 3/4 cups all-purpose unbleached flour
2 teaspoons baking powder
1/3 cup sour cream or plain Greek yogurt

ORANGE GLAZE:
1 cup confectioners’ sugar
1 Tablespoon heavy whipping cream
1 Tablespoon orange juice (for a thinner glaze, add an additional teaspoon)
1/2 Tablespoon orange zest

Preheat oven to 350˚F. Grease one mini Bundt cake pan of 6; set aside.

In large bowl, cream butter and sugar until fluffy. Add the eggs, orange zest, orange extract, and orange juice, mixing everything until combined.

In small bowl, blend flour and baking powder, then add to the butter/sugar mixture in the large bowl. Finally, add the sour cream or plain Greek yogurt and mix everything until just combined.

Divide batter evenly between prepared mini bundt cups (about 2/3 to 3/4 full) and bake at 350˚F for 16 to 18 minutes, or until a toothpick inserted in center comes out clean. Let mini bundts cool in pan for about 5 minutes, then remove from pan to a wire rack and let cool completely (you may have to loosen the edges of the bundts with a knife so they’ll come out easily). Drizzle with Orange Glaze.

For Orange Glaze, mix the confectioners’ sugar, heavy whipping cream, orange juice, and orange zest together and drizzle over cooled mini bundts.

Recipe from NancyC | nancy-c.com

I love citrus-flavored desserts, especially in the spring and summer. The citrus taste is so refreshing! Are you a fan of citrus desserts too? What’s your favorite?

Sharing at Weekend Potluck, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

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14 thoughts on “Mini Orange Bundt Cakes”

  4. Pingback: ORANGE BUNDT CAKE - WEEKEND POTLUCK #492 | The Country Cook

  5. Donna Sharp

    I have been looking for a reason to use my mini bundt pan that have been sitting in my cupboard for over a year now and have yet to be broken in. There’s only 4 of them, but I also have a new set of silicone muffin liners that I could use for the leftover batter, but I fear that the odor from the hot silicone will permeate the cake, so I guess I will be buying some more mini bundt tins. I love anything citrus! And I can’t wait to try it. Thanks for posting this and I got here via The Country Cook – Brandie’s Weekend Potluck #492.

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  6. Pingback: Fiesta Friday #393 - Fiesta Friday

  7. Martha Kreider

    Way too much filling for 6 mini bundt pan, maybe you could mention how full to fill the pan, maybe 3/4 full.? .After baking they rose a lot above top of pan. They also would not release from pan even though I oiled it well. Taste is great but not sure how I will get the other 5 put of the pan. After 5 minutes of cooling totally stuck so I am going to wait until they totally cool and try to get the other 5 out! If you have any other instructions that would help me I sure would appreciate it. Thanks much, Marty K

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    1. nancyc Post author

      Hi Martha—if you divide the batter evenly between your pan of 6 bundts, it should come out to between 2/3 and 3/4 full for each mini bundt—I’ll note that in the recipe! I had just the right amount of batter for mine. If you have extra, just fill no more than 2/3 to 3/4 full and discard the rest. Also, the recipe mentions that you may need to loosen the edges with a knife—if you do that in a few places, the bundts come out easily!

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