Description

Cranberry Orange Mini Bundt Cakes are a delightful blend of tangy cranberries and zesty orange, wrapped in a moist cake that radiates festive cheer. Perfect for any celebration, these mini treats are not only visually stunning but also incredibly easy to make. With their vibrant colors and irresistible aroma, they’ll be the highlight of your dessert table. Serve them warm drizzled with a luscious orange glaze for an unforgettable taste experience that will leave everyone wanting more.

Ingredients

Scale

1 cup all-purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1/4 cup fresh orange juice
Zest of 1 orange
1 cup fresh or frozen cranberries, roughly chopped
1 tsp vanilla extract
1 cup powdered sugar (for glaze)

Instructions

Preheat oven to 350°F (175°C) and grease your mini bundt pan.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, cream butter and granulated sugar until fluffy. Beat in eggs one at a time; add orange juice, zest, and vanilla.
Gradually fold dry ingredients into wet mix until just combined. Gently fold in cranberries.
Fill each bundt section two-thirds full with batter and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool before glazing with a mixture of powdered sugar and orange juice.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 10g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg

Keywords: For added flavor, substitute cranberries with dried cherries or blueberries. Drizzle with cream cheese icing for an extra indulgent treat. Store in an airtight container at room temperature for up to three days.