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Mini Lemon Bundt Cakes with Cream Cheese Frosting Recipe

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★★★★★

5 from 87 reviews

These Mini Lemon Bundt Cakes with Cream Cheese Frosting are delightful gluten-free treats perfect for any occasion. Made with a blend of white rice flour, tapioca starch, and xanthan gum, these moist and fluffy cakes burst with fresh lemon flavor, balanced perfectly by a smooth and tangy cream cheese frosting. Ideal for those seeking delicious, allergen-friendly desserts.

Ingredients

Scale

For the Mini Lemon Bundt Cakes

  • 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)

For the Cream Cheese Frosting

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cakes.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, combine the softened butter and sugar. Mix at medium speed for 2 minutes until the batter is light and fluffy.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture, mixing on medium speed for 1 minute until incorporated.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt to evenly distribute all ingredients.
  5. Alternate Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture and buttermilk into the butter mixture, starting and ending with the dry ingredients. Mix gently to combine without overmixing.
  6. Add Lemon Juice and Zest: Fold in the lemon juice and finely chopped lemon zest until just combined, enhancing the batter with fresh citrus flavor.
  7. Prepare Bundt Cake Pan: Spray your mini bundt cake pan with non-stick cooking spray to prevent sticking.
  8. Fill Cake Cavities: Using a piping bag or spoon, fill each mini bundt cake cavity to about 7/8 full. Smooth the tops with the back of a spoon.
  9. Bake Cakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
  10. Make Cream Cheese Frosting: In an electric mixer bowl, combine the softened cream cheese, butter, and 1 cup powdered sugar. Mix until smooth and creamy.
  11. Add Remaining Sugar and Vanilla: Add the next cup of powdered sugar along with the clear vanilla extract. Continue mixing until smooth.
  12. Adjust Frosting Consistency: Add the final cup of powdered sugar. Gradually add milk, one tablespoon at a time, mixing until your desired frosting consistency is achieved.
  13. Decorate Cakes: Once the mini bundt cakes have completely cooled, place the cream cheese frosting into a piping bag and pipe your desired designs onto the cakes.
  14. Serve and Enjoy: Serve the beautifully frosted mini lemon bundt cakes and enjoy your fresh, gluten-free dessert.

Notes

  • Ensure the cakes are fully cooled before frosting to prevent melting the frosting.
  • Use fresh lemon zest and juice for the best flavor.
  • This recipe is gluten-free due to the rice flour and tapioca starch, and the xanthan gum helps with texture.
  • You can substitute buttermilk with a mixture of milk and vinegar if needed.
  • Store frosted cakes in an airtight container in the refrigerator for up to 3 days.

Keywords: mini lemon bundt cakes, cream cheese frosting, gluten free lemon cake, lemon dessert, bite-size cakes, gluten free baking

Find it online: https://kitchenbyclara.com/mini-lemon-bundt-cakes-with-cream-cheese-frosting-recipe/