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mother's day Mini Strawberry Bundt Cakes

Delight Mom with Mother's Day Mini Strawberry Bundt Cakes

These Mother's Day Mini Strawberry Bundt Cakes are charming and filled with fresh strawberries, perfect for impressing mom on her special day.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Essential for flavor; do not substitute with artificial sweeteners.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature for proper creaming.
  • 2 Eggs Large eggs are typically used; can substitute with flax eggs for a vegan option.
  • 1/2 cup Milk Half & Half or water can be used for the glaze.
  • 1/2 cup Sour Cream Plain yogurt can be used in place of sour cream.
  • 1 teaspoon Strawberry Extract Can be replaced with another extract, like vanilla or almond.
  • 1 teaspoon Vanilla Extract Optional but recommended; consider experimenting with other extracts.
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it is fresh for the best rise.
  • 1/4 teaspoon Salt Only a small amount is needed.
  • 1 box Strawberry Gelatin Optional but improves color; can use another flavor of gelatin if desired.
  • as needed Food Coloring Adjust the amount used for desired pink shade; not necessary for flavor.
For the Glaze
  • 1 cup Icing Sugar
  • 2 tablespoons Milk
  • 1 teaspoon Strawberry Extract Enhances the glaze flavor.
For Garnishing
  • 1 cup Fresh Strawberries Adds a fresh, juicy topping enhancing presentation and flavor.

Equipment

  • mini bundt pans
  • Stand Mixer
  • Mixing bowls
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour your mini bundt pans.
  2. In a stand mixer, combine granulated sugar and room temperature unsalted butter. Beat until light and fluffy.
  3. Add eggs one at a time, mixing in milk, sour cream, strawberry extract, and vanilla extract until just combined.
  4. Whisk together all-purpose flour, baking powder, salt, and strawberry gelatin. Gradually add to wet ingredients on low speed.
  5. If using, stir in food coloring until the batter reaches your desired shade of pink.
  6. Pour the batter into prepared mini bundt pans, filling each about two-thirds full. Bake for approximately 30 minutes.
  7. Allow cakes to cool in the pans for about 15 minutes before transferring to a wire rack.
  8. Whisk together icing sugar, milk, and strawberry extract until smooth and glossy for the glaze.
  9. Pour the glaze over cooled cakes and garnish with fresh strawberries.
  10. Let the glaze set for about 5 minutes before serving.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure butter, eggs, and milk are at room temperature for better mixing and incorporation of air. Don’t overmix the batter to avoid tough cakes.

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