It’s almost Springtime, and I am super excited. Spring and summer are my favorite seasons, and I love the flavors that go with them. These bundt cakes were the perfect way to start. Mini lemon bundt cakes are filled with sprinkles, topped with buttercream, and the cutest royal icing characters.
I often go back and forth as to what my favorite season is, but it’s definitely Spring or Summer…maybe the transition of both. I love the warm weather, blooming flowers, and maybe it’s the throwback to elementary school. The Spring season meant that summer break was closing in and the school year was winding down.
So in honor of my favorite season, I wanted to start with my favorite spring flavor, lemon! I used mini bundt cake pans and made tiny sprinkle-filled lemon bundt cakes. They’re moist and fluffy and full of flavor. I topped them with a vanilla buttercream that’s simple yet the perfect accent. I piped it along the border of the cake which works for the people particular about their frosting ratio.
If you’d like a thicker frosting border, use the 1M tip. It is thicker in comparison to the height of the cake. If you want a medium amount of frosting, use a star tip, whatever size works best for the amount of frosting that you’d like. Pipe stars along the edge and both options get the extra swirl on top. And if you’re a buttercream minimalist just stick with the teal swirl!
As always feel free to DM, comment, or email with any questions!
- Mini bundt pans found here!
- Sprinkles
- Blue Easter tshirt from the video
- Have you tried lemon cake mix? So perfect for Spring!
- Fun Easter earrings click here
- A bunch of different things I like to bake with (plus the 1M tip)
- Direct link to assorted star tips here
- Pinterest Easter board ideas?
Mini Lemon Sprinkle Bundt Cakes
Ingredients
- 1 box of lemon cake mix + 1 extra egg and 1 extra tbsp of oil
- 1 box lemon pudding mix
- 1/2–3/4 c pastel sprinkles
- 2 sticks of butter, softened
- 4 c powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp vanilla
- pink and teal food coloring
- Springtime Sprinkles
- Royal Icing characters
- Optional mini cake boards
- Tips- 1M and star tip
- Mini bundt pans
Instructions
- Preheat oven to 350 degrees and spray the mini bundt pans with baking spray (the kind with flour)
- In a bowl, combine the cake mix, extra egg, extra oil, and lemon pudding mix. Stir in the pastel sprinkles. Fill each mini bundt pan 1/2 way with batter.
- Bake according to the package for cupcakes. Let cool completely.
- In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, cream, and vanilla and mix until smooth.
- Divide the frosting into two bowls. Tint 3/4 with pink food coloring and 1/4 with teal.
- Fill a piping bag with a 1M tip or star tip with pink frosting. Pipe a border along the edge of each cake.
- Fill another piping bag with a 1M tip and the teal frosting. Pipe a swirl on the center of each cake. There’s a hole in the center but if a little falls into it, it’s totally fine, more frosting for the cake!
- Add sprinkles on the border and a royal icing character on top.
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