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Original Post: https://www.evolvingtable.com/mini-lemon-bundt-cakes-cream-cheese-frosting/

Gluten-free Lemon Bundt Cakes using a lemon bundt cake glaze on a cake plate.
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4.25 from 8 votes

Mini Lemon Bundt Cakes with Cream Cheese Frosting

Mini Lemon Bundt Cakes with Cream Cheese Frosting make a wonderful Easter or Spring dessert recipe. Fresh lemon juice and lemon zest give these mini cakes their delicious flavor!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 24 mini bundt cakes
Author: London Brazil

Ingredients

Mini Lemon Bundt Cakes:

  • 1 ¼ c butter softened to room temperature
  • 2 ¼ c sugar
  • 4 eggs
  • 1 Tbsp vanilla
  • 2 c white rice flour*
  • 1 c tapioca starch*
  • 1 ½ tsp xanthan gum*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 c buttermilk
  • ⅓ c lemon juice
  • ¼ c lemon zest finely chopped

Cream Cheese Frosting:

  • 4 tbsp cream cheese softened to room temperature
  • 2 tbsp butter softened to room temperature
  • 3 c powdered sugar
  • 1 tsp vanilla clear
  • 2 Tbsp milk

Instructions

For the Mini Lemon Bundt Cakes:

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine butter and sugar. Mix for 2 minutes on medium speed, or until batter becomes light and fluffy.
  • Add eggs and vanilla and mix on medium for one minute.
  • In a medium-sized bowl, combine rice flour, tapioca starch, xanthan gum, powder, soda and salt. Toss to combine.
  • Alternatively add dry ingredients and buttermilk into the butter/sugar mixture, starting and ending with the dry ingredients.
  • Lastly, mix in lemon juice and zest until just combined.
  • Spray your mini bundt cake pan with non-stick cooking spray.
  • Fill each cavity to 7/8 full. (I placed my batter in a one gallon zip-top bag and piped it into the mini bundt cake cavities.)
  • Spread batter with the back of a spoon to make it smooth on the top.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

For the Cream Cheese Frosting:

  • In the bowl of an electric combine cream cheese, butter and one cup of powdered sugar. Mix until smooth.
  • Add one cup of powdered sugar, and vanilla. Mix until smooth.
  • Add the last cup of powdered sugar. Add milk, one tablespoon at a time, until you reach your desired consistency.
  • Place cream cheese frosting in a piping bag and pipe desired designs on completely cooled mini bundt cakes.
  • Enjoy!

Notes

*Can also use 3 c. gluten-free flour blend, or all-purpose flour for the non-GF.

Nutrition

Calories: 319kcal | Carbohydrates: 50g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 202mg | Potassium: 67mg | Sugar: 34g | Vitamin A: 415IU | Vitamin C: 2.6mg | Calcium: 34mg | Iron: 0.3mg