Description
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.
Ingredients
Scale
- 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
- ICING
- 4 oz cream cheese
- 2 c. powdered sugar
- 2 tbsp. Butter softened
- 4 tbsp. milk
Instructions
- 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