Name: Mini Lemon Bundt Cakes with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¼ cups butter (softened to room temperature); 2 ¼ cups sugar; 4 eggs; 1 tablespoon vanilla extract; 2 cups white rice flour*; 1 cup tapioca starch*; 1 ½ teaspoons xanthan gum*; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ⅓ cup lemon juice; ¼ cup lemon zest (finely chopped); 4 tablespoons cream cheese (softened to room temperature); 2 tablespoons butter (softened to room temperature); 3 cups powdered sugar; 1 teaspoon clear vanilla extract; 2 tablespoons milk

Introduction

These Mini Lemon Bundt Cakes with Cream Cheese Frosting are a delightful treat bursting with fresh lemon flavor. Perfectly moist and tender, they offer a light yet rich taste that’s ideal for any occasion. The cream cheese frosting adds a smooth, tangy finish that complements the citrus perfectly.

The image shows small bundt cakes on a white cake stand, each with a golden-brown outer layer and white icing drizzled over the top in thick stripes that run down the sides. The icing is smooth and shiny, with a few small bits of lemon zest sprinkled on top. The cakes have a moist, textured look, and the background includes slices of fresh lemon and a white marbled surface beneath the cake stand. The focus is on the nearest cake, showing the details of the icing and crumb clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups butter, softened to room temperature

2 ¼ cups sugar

4 eggs

1 tablespoon vanilla

2 cups white rice flour*

1 cup tapioca starch*

1 ½ teaspoons xanthan gum*

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

⅓ cup lemon juice

¼ cup lemon zest, finely chopped

4 tablespoons cream cheese, softened to room temperature

2 tablespoons butter, softened to room temperature

3 cups powdered sugar

1 teaspoon clear vanilla

2 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a mini bundt cake pan with non-stick cooking spray to prepare for baking.

Step 2: In a large bowl, use an electric mixer to combine the softened butter and sugar. Mix on medium speed for about 2 minutes until the batter is light and fluffy.

Step 3: Add the eggs and vanilla to the butter-sugar mixture. Continue mixing on medium speed for another minute until fully incorporated.

Step 4: In a separate bowl, whisk together the rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt until evenly mixed.

Step 5: Gradually add the dry ingredients and buttermilk alternately into the butter mixture, starting and ending with the dry ingredients. Mix gently to combine.

Step 6: Fold in the lemon juice and finely chopped lemon zest until just combined, being careful not to overmix.

Step 7: Transfer the batter to a piping bag or use a spoon to fill each mini bundt cake cavity about 7/8 full. Smooth the tops with the back of a spoon.

Step 8: Bake the cakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely.

Step 9: For the cream cheese frosting, beat together the softened cream cheese, butter, and one cup of powdered sugar in a bowl until smooth.

Step 10: Add another cup of powdered sugar and the clear vanilla. Mix until smooth and well combined.

Step 11: Add the remaining powdered sugar and milk, one tablespoon at a time, until you reach a desired piping consistency.

Step 12: Fill a piping bag with the cream cheese frosting and decorate the cooled mini bundt cakes as desired.

Step 13: Serve and enjoy your delicious mini lemon bundt cakes!

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter along with the zest and juice.

If you don’t have mini bundt pans, standard-sized bundt pans or muffin tins can be used—adjust baking time accordingly.

Use room temperature ingredients for a smoother batter and better texture.

To make the cakes dairy-free, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice or vinegar.

FAQs

Can I use regular flour instead of rice flour and tapioca starch?

Yes, you can substitute with all-purpose flour, but the texture will be different. The original recipe is gluten-free, so using regular flour will change that.

Can I make the frosting ahead of time?

Absolutely. You can prepare the cream cheese frosting a day in advance and keep it refrigerated. Bring it to room temperature and re-whip lightly before piping onto the cakes.