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These mini gingerbread bundt cakes with lemon glaze are delightful miniature, single-serve treats that are perfect for when you need a gingerbread fix during the holiday season.
The moist crumbs and warm spices of Christmas gingerbread really hit the spot during this time of year.
During the holiday season, taking small bites of everything is the way to go. That way you get to taste everything without going completely nuts and tipping the scales.
And this gingerbread bundt cake recipe is surprisingly light, so you can feel indulgent without feeling weighed down.
Special equipment for making these Mini Gingerbread Cakes
You’ll need a mini bundt pan, which is really such a cool baking tool for your arsenal. Mini bundts are just too cute, and you can pretty much turn any cake or cupcake recipe you have into a mini bundt recipe.
You don’t have to do much to a mini bundt to make it pretty. A drizzle of glaze and a sprinkling of powdered sugar is all you need.
What you need to make Mini Gingerbread Bundt Cakes
Here’s what you’ll need for this festive gingerbread bundt cake recipe:
- All-purpose flour. Yes, you can substitute gluten free flour in this recipe. I’ve done it, and they come out great.
- White sugar
- Brown sugar. Light or dark brown sugar, it does not matter in this recipe.
- Fresh grated ginger. If you need a substitute, use ground ginger. And since dried spices are always more pungent, you’ll want to use 1/2 teaspoon of ground ginger for every tablespoon of fresh ginger.
- Vegetable Oil
- Sour cream
- Dark Molasses
- Vanilla extract
- Baking soda
- The holy trinity of gingerbread spices: cinnamon, nutmeg and cloves.
How to Make Mini Gingerbread Bundt Cakes
Make the gingerbread
Put all of your dry ingredients into one bowl (flour, sugars, spices and salt) and your wet ingredients into a separate bowl (eggs, oil, sour cream, molasses and vanilla). Then, combine the two bowls. So easy!
When pouring the batter into your mini bundt pan, be careful not to overfill. If you do, you’ll end up with a domed bottom.
Not to worry – use a serrated knife and just slice off the bottom so that each mini bundt sits level on a plate. You can cube up all of those muffin tops and serve them with a dollop of Cool Whip.
Make the Lemon Glaze
While the cake cools, whip up the easy lemon glaze.
The flavor of lemon complements gingerbread like no other flavor can. The easy glaze is just whisked together in a bowl and can be piped or drizzled in any design you like.
I like to go along with the lines that are created from the mini bundt pan. Get creative!
How to Store Mini Gingerbread Bundt Cakes
If you’re storing these bundt cakes for a short term, keep them in an airtight container at room temperature. They’ll stay fresh for 3-5 days.
If you’d like to store them for longer, you’ll get the best results by wrapping each cake individually in plastic wrap. Then, place the individually wrapped bundts into a larger freezer bag.
Be sure to remove as much excess air from the freezer bag as possible. They’ll stay fresh in the freezer for months, when properly stored.
Can you make these Mini Gingerbread Bundt Cakes ahead of time?
This entire recipe can be prepared ahead of time. Simply store the finished bundt cakes in a single layer in an airtight container until you’re ready to serve them.
They’ll stay fresh at room temperature for several days.
What if you don’t have a mini bundt pan?
Use this recipe in a standard muffin tin for yummy gingerbread cupcakes, or a regular bundt cake pan. This recipe yields a moist cake with a tender crumb, and it will be delicious any way you bake it!
These mini gingerbread bundt cakes with lemon glaze are fun to make, even more fun to eat, and they really bring those Christmasy flavors home.
I hope you enjoy them this holiday season with your loved ones.
And when you make them, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more gingerbread recipes, try these:
- Old Fashioned Gingerbread Cookies
- Gingerbread Monkey Bread using Grands Biscuits
- Carmel Gingerbread Trifle with Bourbon Cream
For more holiday dessert recipes, try these:
- Holiday Spice Cake
- Pumpkin Spice Cake with Cream Cheese Frosting
- White Chocolate Raspberry Swirl Bundt Cake
Mini Gingerbread Bundt Cakes Recipe with Lemon Glaze
The Gingerbread Cakes
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 Tbsp. fresh grated ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1/4 cup blackstrap molasses
- 1 tbsp. vanilla extract
- 2 tsp. baking soda dissolved in 1 cup boiling water
The Lemon-Ginger Frosting
- 1 tsp. lemon zest
- 2 tbsp. lemon juice
- 1/4 tsp. fresh grated ginger
- 1 1/2 cups confectioner’s sugar
- Preheat oven to 350 degrees.
- Combine flour, both sugars, spices and salt in a large bowl. In a separate medium bowl, whisk eggs, oil, sour cream, molasses, ginger and vanilla together. Then whisk the water-baking soda mixture into the egg mixture.
- Fold wet ingredients into flour mixture until combined. Spray mini bundt pan with nonstick cooking spray. Pour batter about 2/3 of the way into each mold.
- Bake in a preheated oven for 18-22 minutes, until a toothpick inserted in the middle comes out clean. Cool to room temperature before turning out onto a wire rack.
- Whisk all of the frosting ingredients together in a small bowl. Pipe or spread over the gingerbread cakes and sprinkle with more confectioner's sugar just before serving.