Cran Orange Mini Bundt Cakes

Brighten up your dessert table with these irresistible Cran Orange Mini Bundt Cakes—a delightful combination of sweet, tart, and citrusy flavors! These mini bundt cakes are the perfect individual-sized treats, bursting with vibrant orange zest, fresh orange juice, and chewy bits of dried cranberries. The moist, tender crumb is elevated by the creamy tang of buttermilk, while a glossy orange glaze adds an elegant finishing touch. Quick to prepare and bake in just 20 minutes, these cakes are ideal for holiday gatherings, brunch spreads, or a cozy tea-time indulgence. Whether you’re treating guests or yourself, these Cran Orange Mini Bundt Cakes are guaranteed to impress with their bright citrus flavor and beautiful presentation.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.75 cups Unsalted butter, softened
• 1 cups Granulated sugar
• 3 whole Large eggs
• 1 tablespoon Orange zest
• 0.5 cups Fresh orange juice
• 1 teaspoon Vanilla extract
• 0.75 cups Dried cranberries, chopped
• 0.5 cups Buttermilk
• 1 cups Powdered sugar (for glaze)
• 2 tablespoons Fresh orange juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and generously grease a 12-cavity mini bundt cake pan with butter or non-stick spray.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Step 6

Fold in the chopped dried cranberries gently with a spatula, ensuring they are evenly distributed.

Step 7

Spoon the batter evenly into the prepared mini bundt pan, filling each cavity about 2/3 full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Allow the cakes to cool in the pan for 10 minutes before carefully inverting them onto a wire rack to cool completely.

Step 10

While the cakes are cooling, prepare the glaze by whisking together the powdered sugar and fresh orange juice until smooth.

Step 11

Once the cakes are fully cooled, drizzle the orange glaze over the tops of the mini bundt cakes. Let the glaze set for a few minutes before serving.

Step 12

Enjoy your Cran Orange Mini Bundt Cakes with a cup of tea or as a delightful dessert!

Nutrition Facts

Serving size	(1319.9g)

Amount per serving	% Daily Value*
Calories	4154.4

Total Fat 166.4g	0%
Saturated Fat 98.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 958.9mg	0%
Sodium 2452.8mg	0%
Total Carbohydrate 636.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 428.4g
Protein 50.0g	0%

Vitamin D 183.4IU	0%
Calcium 326.7mg	0%
Iron 15.4mg	0%
Potassium 1057.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 4.7%

Carbs: 60.0%