Mini Gingerbread Cakes with Lemon Glaze

Christmastime is here, and there couldn’t be a more classic Christmas flavor than gingerbread. And if you’re anything like me, you can’t get enough of it during this festive season. These Mini Gingerbread Cakes with Lemon Glaze are delightful miniature, single-serve treats. And you guys know I love all things miniature.

But really – especially 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, these Mini Gingerbread Cakes are surprisingly light, so you can really 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 Cakes

Don’t be intimidated by the long list of ingredients for these mini bundts. Most of it is just ground spices. Here’s what you’ll need:

• All-purpose flour. Yes, you can substitute gluten free flour in this recipe. I’ve done it, and they come out great.
• Granulated sugar
• Brown sugar. Light or dark, 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.

• Eggs
• Vegetable Oil
• Sour cream
• Molasses
• Vanilla
• The usual suspects: cinnamon, nutmeg and cloves.

When pouring the batter of these Mini Gingerbread Cakes with Lemon Glaze 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. See? Two desserts in one!

How to make the 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!

These Mini Gingerbread 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
• Bananas Foster Layer Cake

Mini Gingerbread Cakes with Lemon Glaze

Easy recipe for individual bundt cakes, perfect for Christmas dessert

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

The Gingerbread Cakes

• 2 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 Tbsp. fresh grated ginger
• 1 tsp. 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 molasses
• 1 tbsp. vanilla
• 2 tsp. of 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

Instructions

 

• Preheat oven to 350 degrees. Combine flour, both sugars, spices and salt in a large bowl. In a separate 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 dry ingredients until combined. Spray mini bundt pan with nonstick cooking spray. Fill with batter about 2/3 of the way. Bake for 18-22 minutes, until a toothpick inserted in the middle comes out clean. Cool before turning out onto a plate.
• 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.

Keyword cake, dessert

Tried this recipe?Let us know how it was!