These Mini Gingerbread Bundt Cakes are incredibly delicious and are perfect for holiday dinners and potlucks! Top these Mini Gingerbread Bundt Cakes with Cream Cheese Icing.
Mini Gingerbread Bundt Cakes looks like the mountains of the North Pole around Christmas time!
Okay, so my 25 Days of Christmas blog series is in full effect on my blog. This is a series that I have been wanting to do on my blog for a few years now. My goal is for 25 days, I will share with you guys some awesome Christmas related recipes ranging from Christmas cookies, appetizers, and main dishes! In addition, I am going to try to dig deep and think of a funny or relatable family Christmas story that will bring all of you some good cheer. So, let’s continue to dive into this blog series, shall we?
At this time last year, I had just come home from having my baby boy, Calvin. We had a scheduled c-section. Although we knew when he was going to make his appearance in this world, he didn’t. In fact, I remember being taken to the OR (Operating Room) where the c-section would happen, and I felt him wiggle and squirm about in my belly, exercising his limbs. In fact, I remember saying to him “I’m sorry buddy”, thinking to myself that he has no clue how his life is about to end as he knows it. I was thinking how the doctor is going to open up my body, take my son out of his first home and the first thing he is going to experience is being cold. Ugh, poor guy!
Because he came right before Thanksgiving, we couldn’t figure out what to do for the holiday. So, we ordered a Thanksgiving meal from Cracker Barrel, which was pretty amazing, to be honest. I continued to master the art of breastfeeding and sleep when I can. Now that my son is a year, we are looking forward to having a full Thanksgiving meal with him and I am looking forward to making Christmas memories with him and seeing his eyes light up when he has one of these Mini Gingerbread Bundt Cakes.
Mini Gingerbread Bundt Cakes
- Total Time: 25 mins
- Yield: 12 1x
These Mini Gingerbread Bundt Cakes are super cute and perfect for the holidays. Made using molasses, ginger, cinnamon, and allspice topped with a cream cheese icing.
- ½ c. sugar
- 1 stick unsalted butter, softened
- ½ c. molasses
- 2 eggs
- 2 c. flour
- 1 tsp. Baking soda
- ½ tsp. Salt
- 1 ½ tsp. Ground ginger
- ½ tsp. Cinnamon
- ½ tsp. Allspice
- ¾ c. hot water
- 4 oz cream cheese
- 2 c. powdered sugar
- 2 tbsp. Butter softened
- 4 tbsp. milk
- Preheat oven to 350 Degrees. Spray a mini bundt cake pan and set aside, or you can make cupcakes and line a cupcake tin with cupcake liners.
- In a large bowl mix the sugar and butter until well combined and fluffy using a standing or handheld mixer. Add the molasses and eggs and mix well. Slowly add the flour, baking soda, salt, ground ginger, cinnamon, allspice, and slowly pour in the hot water. Use a rubber spatula to scrape the sides of the bowl to mix well into the batter.
- Pour in each mini bundt cake pan compartment on ⅔ rds. Do the same for the cupcake tin. For mini bundt cake pan, bake for 12 minutes. For cupcakes, bake for 15 minutes. Once finished baking, allow cooling completely.
- For icing, mix the cream cheese using a mixer until creamy. Slowly add the powdered sugar, butter, and milk until creamy and smooth. Dip the tops of the cakes into the icing and allow to set. For cupcakes, use less milk for more of a frosting consistency, which should be thicker.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
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