Mini Cranberry Orange Bundt Cakes

These Mini Cranberry Orange Bundt Cakes are the perfect little treats to brighten your winter days! Bursting with tart cranberries and fresh orange zest, each mini cake is soft, moist, and infused with the perfect balance of citrusy sweetness. Drizzled with a light orange glaze, these mini bundts make a festive dessert for holiday gatherings, brunches, or even cozy afternoon snacks.

Why You’ll Love These Mini Cranberry Orange Bundt Cakes 🍊 Fresh & Zesty: The bright flavor of orange perfectly complements the tart cranberries. 🧁 Perfectly Portion-Sized: Individual bundt cakes are adorable and great for sharing. ❄️ Festive & Elegant: Ideal for holiday parties or edible gifts. ⏱️ Easy to Make: Simple ingredients and quick prep make these effortless yet impressive.

Ingredients You’ll Need

For the Cakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream (or Greek yogurt)
• ¼ cup orange juice (freshly squeezed)
• Zest of 1 large orange
• 1 cup fresh or frozen cranberries (halved if large)

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tbsp orange juice
• ½ tsp orange zest

How to Make Mini Cranberry Orange Bundt Cakes

Step 1 – Prep the Pans: Preheat oven to 350°F (175°C). Grease mini bundt pans thoroughly with butter or baking spray.

Step 2 – Make the Batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, orange juice, and zest. Gradually mix in the dry ingredients until just combined. Gently fold in cranberries.

Step 3 – Bake: Spoon the batter evenly into the mini bundt pans (about ¾ full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.

Step 4 – Glaze: In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cakes and garnish with extra cranberries or zest if desired.

Tips for Perfect Mini Bundt Cakes 🍰

🍊 Don’t overmix — this keeps the cakes soft and fluffy.
🧁 If you don’t have mini bundt pans, use a muffin tin for equally adorable results.
❄️ Add a touch of almond extract for a subtle nutty note.
🎁 These make great edible holiday gifts — wrap them individually with ribbon for a festive touch!

Serving Suggestions 🍽️

Serve these Mini Cranberry Orange Bundt Cakes with:

• A warm cup of tea or mulled cider 🍵
• Whipped cream or vanilla ice cream 🍦
• A sprinkle of powdered sugar for that wintery snow-dusted look ❄️

FAQs

Can I use dried cranberries instead of fresh?
Yes! Use ¾ cup dried cranberries and soak them in warm water or orange juice for 10 minutes before adding.

How long do these cakes keep?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.

Can I freeze them?
Absolutely — freeze without the glaze for up to 2 months. Thaw and drizzle with glaze before serving.

Conclusion

These Mini Cranberry Orange Bundt Cakes are sweet, tangy, and full of holiday cheer! With their zesty citrus notes, tender crumb, and gorgeous presentation, they’re a delightful dessert for both everyday enjoyment and festive celebrations. 🎄🍊✨