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Gingerbread mini bundt cakes with white icing and colorful sprinkles are displayed on a cake stand and a plate. Holiday decorations, ornaments, and a red napkin create a festive atmosphere.

Mini Gingerbread Bundt Cakes Recipe

Cozy up with these Gingerbread Mini Bundt Cakes! Filled with warm spices and topped with icing, they’re the perfect easy holiday dessert to impress guests.

Course desserts
Cuisine American
Keyword gingerbread mini bundt cakes, mini gingerbread cakes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author momma lew

Ingredients

For the Cake:

  • ½ cup butter room temperature)
  • ½ cup sugar
  • 1 egg
  • ¾ cup molasses
  • 1 cup milk
  • 1 ⅓ cup all-purpose flour
  • 2 tbs baking powder
  • 1 tbsp ground cinnamon
  • 1 ¼ tbsp ginger powder
  • 1 tsp ground nutmeg
  • Pinch of salt

For the Icing:

  • ½ cup Confectioners’ sugar
  • ½ cup whole milk
  • 1 tsp vanilla extract

Instructions

  1. Pre-heat the oven to 350 F
  2. Grease with cooking spray and flour your mini bundt pan
  3. In a large bowl, beat the butter with sugar until it is well softened.
  4. Add the egg, molasses and milk and continue whisking the wet ingredients.
  5. Sift the all-purpose flour and baking powder in a separate bowl, add cinnamon, ginger powder, pinch of salt and nutmeg and mix all of the dry ingredients. 
  6. Add the flour mixture to the molasses mixture and combine it well.
  7. Put the cake batter into each mold with a spoon or with a piping bag.
  8. Put in the pre-heated oven on the middle rack of the oven and bake for 25-30 minutes. Check to see if the center of the cakes are finished using a cake tester.
  9. After taking the cakes out of the oven, let it rest for 15 minutes before transferring to cool on a wire rack. 
  10. Take the confectioners’ sugar in a bowl, add the milk and vanilla extract and whisk until thick.
  11. After the mini cakes have cooled well, pour the icing on top of each of the individual cakes.
  12. You can decorate it with colorful sprinkles if you want.

Recipe Notes

Keep cakes in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Thaw before icing or serving.