Lemon Bundtinis are miniature moist Bundt cakes with the perfect blend of sweet and tart. They’re finished with a swirl of amazing cream cheese frosting. These tasty little cakes are a perfect finish to any meal, from elegant to everyday.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Cakes, Christmas, Dessert
Servings: 24 Lemon Bundtinis
- 1 cup (7-ounces) granulated sugar
- Zest of one lemon (about 1 Tablespoon)
- ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
- 2 large eggs, room temperature
- ½ teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 ¼ cups (6.25-ounces) all-purpose flour
- ½ cup milk, room temperature
- ½ cup (3.5-ounces) granulated sugar
- ¼ cup (2-ounces) fresh lemon juice (1 to 2 lemons, depending on size)
Lemon Cream Cheese Frosting
- 4 ounces cream cheese, room temperature (See Tip 1)
- 1 ½ Tablespoons fresh lemon juice
- 1 Tablespoon heavy cream
- ¼ teaspoon Kosher salt
- 4 cups (16-ounces) confectioners' sugar
Preheat oven to 350°F. Spray wells of the mini-bundt pan with non-stick spray. (See Tip 2)
Working in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add butter. Beat on high until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl and beat briefly to re-combine any residue.
Add salt and baking powder; beat until combined.
Add the flour to the batter in three parts, alternately with the milk, starting and ending with the flour. Mix until everything is well combined.
Using a 1 ¾-inch ice cream, drop batter into wells of prepared pan. (See Tip 3)
Bake in preheated 350°F oven for 17 to 18 minutes or until the top springs back when lightly pressed.
Remove the pan from the oven and let the bundtinis cool in the pan for 5 minutes. After 5 minutes, remove from the pan to a wire rack.
While the bundtinis are still hot, dip each one in lemon syrup. Let cool completely.
When the bundtinis are completely cooled, transfer to brioche paper cups. Spoon the frosting into a piping bag fitted with a #4B open star tip. Swirl the frosting from the outside to the center top of each of the bundtinis.
Lemon Cream Cheese Frosting
Beat together cream cheese, lemon juice, cream, and salt until smooth.
Gradually beat in the confectioners' sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or lemon juice if needed for desired consistency.
- I used reduced-fat cream cheese, but you could use full-fat cream cheese instead.
- It's important to well grease the cups of the pan. I use a non-stick flour-based baking spray such as Baker's Joy.
- You don't want to over-fill the cups of the pan. With the 1 ¾-inch ice cream scoop, the cups are half filled.
- The purpose of heating the sugar and lemon juice is to dissolve the sugar, not cook the lemon juice. You only need about a minute in the microwave to dissolve the sugar.
Calories: 205kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 53mg | Fiber: 1g | Sugar: 33g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg