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Mini Spiced Bundt Cakes with Cream Cheese Icing and Sugared Cranberries

With Mazola® Vegetable Oil

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10 mini bundt cakes

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1 Hour 30 Minutes

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Sugared Cranberries:

  • 1 cup cranberries
  • ¼ cup sugar
  • ¼ cup water
  • 2 tbsp additional sugar

Spiced Mini Bundt Cakes:

  • 1 cup plus 2 tbsp all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Spice mix: ¼ tsp cinnamon, ¼ tsp ginger, and a pinch all spice (can adjust to taste!)
  • ⅓ cup Mazola Vegetable Oil
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg plus 1 egg yolk
  • ¼ cup molasses
  • 1 tsp vanilla extract
  • ½ cup buttermilk

5-Minute Cream Cheese Frosting:

  • 4 ounces cream cheese (room temp)
  • 2 tbsp butter (room temp)
  • 1/3 cup icing sugar
  • ½ tsp vanilla
  • 1 tsp lemon juice
  • 1-2 tbsp milk (optional)


Spiced Mini Bundt Cakes:

  1. Preheat the oven to 350F
  2. Whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
  3. Beat the sugars and oil together in a large bowl until well combined
  4. Now add the egg and egg yolk one by one, mixing for 30 seconds between addition. The batter should look thicker and glossy.
  5. Mix in the molasses and vanilla extract (pro tip: use the same measuring cup for molasses that you did for the oil and it slides right out!)
  6. Now with the mixer on low, add the buttermilk and the flour mix alternately in 2-3 additions, mixing until just combined.
  7. Prep your mini bundt pan by type (notes below) and divide the dough among ten 3.3 ounce or 3 inch size molds.
  8. Add a scant ¼ cup of batter to ten molds.
  9. Bake for 13-15 minutes or until a skewer inserted in the thickest part comes out with a few moist (not wet) crumbs. For a silicone pan that’s 15 minutes, for a metal one sooner.
  10. Let cool in the pan for 5 minutes then invert onto a cooling rack.

Cream Cheese Frosting:

  1. Whisk together the cream cheese and butter until well combined.
  2. Mix in the icing sugar, lemon juice, and vanilla till smooth. Start the mixer on low and then increase the speed to medium.
  3. If your icing is stiff then adjust the consistency with 1-2 tbsp of milk.

Sugared Cranberries:

  1. Heat the ¼ cup of sugar and water together to dissolve the sugar. Set aside to come to room temperature.
  2. Coat the cranberries in the simple syrup and spread to dry out for about an hour.
  3. Roll the slightly sticky cranberries in the granulated sugar.

Putting it together:

  1. Pipe your cream cheese frosting on to your cooled cakes and decorate with cranberries.


  1. The cakes can be made a day ahead and stored in an airtight container at room temperature. The other components can also be made ahead.
  2. Pan notes: Silicon pans often don’t require prepping, but brushing them with a little Mazola vegetable oil is always a good idea.
  3. For metal pans thoroughly brush each cavity with oil and then sprinkle over flour, making sure to tap out the excess!