These Mini Gingerbread Bundt Cakes with Maple Glaze have all the warm, cozy feels of winter!
Just a few more days until Christmas guys! Woohoo!
The month of December flew by, didn’t it?
Before you know it we’ll be kissing 2018 goodbye and ringing in the New Year!
I’m signing off for the holidays to spend some quality time with my family, but before I go, I had to leave you, my friends, with one more delicious sweet treat for Christmas!
These Mini Gingerbread Bundt Cakes with Maple Glaze are a simple little dessert that has all the warm, cozy feels of winter.
Apparently, I’ve got a thing for mini desserts. Can you tell? My Mini Pumpkin Praline Upside Down Cakes, Mini Blackberry Silk Pies with Gingerbread Crust and Pumpkin Whoopie Pies with Maple Buttercream have been at the top of our desserts list this season. If you haven’t checked them out yet, take a peek. You won’t be disappointed!
What I love about these mini bundts are the warm spices of gingerbread. They’re so comforting, don’t you think?
And they’re the perfect little addition to your holiday dessert table. They also work wonderfully for breakfast with your tea or coffee. It is the holiday season after all!
The maple glaze is a delicious mixture of a mere three ingredients and adds just the right amount of sweetness to these little beauties.
A Few Cook’s Notes for Mini Gingerbread Bundt Cakes with Maple Glaze Recipe:
I used a silicone mini bundt mold that I picked up from Home Goods. Each cup is 3 inches in diameter. The recipe makes 12 mini bundt cakes.
When you use a silicone mold you need to place it on a baking sheet before baking in the oven.
After the cakes cooled, I inverted each mini bundt cake into the maple glaze and then placed on a wire rack with parchment underneath to let the glaze harden.
I would like to end 2018 here at the BHK with a huge THANK YOU to each and everyone of you who pop by the blog to see what I’m serving up each week.
There would be no Beach House Kitchen without you.
I’ve been working on some spectacular recipes for 2019 and can’t wait to share!
I’m always open to ideas, so if there is something you’d like me to add to the menu here at the BHK, please drop me a comment at any time through my Contact Form at the top of the page and I’ll work hard to make it happen!
I hope you and your families have a Wonderful Christmas and a Happy and Healthy 2019!
Love MaryAnn XO
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamon
- 1/4 tsp. nutmeg
- 1/2 cup (one stick) unsalted butter, room temperature
- 1/2 cup dark brown sugar, firmly packed
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1/2 cup unsulphered molasses
- 1/2 cup water
- 1 cup confectioners' sugar, sifted
- 2 Tbsp. maple syrup
- 2-3 Tbsp. whole milk
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Preheat oven to 350 degrees. Spray mini bundt pan generously with nonstick cooking spray. Set aside.
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In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, cardamon and nutmeg. Set aside.
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In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and the brown sugar. Beat at medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, scraping down the sides of the bowl when necessary, until well combined. Add molasses and continue to mix until well combined.
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With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the water. Begin with the flour mixture and end with the flour mixture. Mix until just combined.
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Spoon the batter into the prepared pan, filling each 2/3 full.
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Bake for 20 minutes or until cake appears springy when touched with your finger. Remove from oven and cool in pan for 5 minutes, then carefully invert pan onto wire rack to cool completely.
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Combine confectioners' sugar, maple syrup and two tablespoons milk in a small bowl. Whisk together until smooth. Add an additional tablespoon of milk, if needed to reach desired consistency for dipping cake into. (I used 3 tablespoons milk)
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Invert cooled mini bundt cakes into maple glaze until coated well. Place glazed cakes on a wire rack set over a piece of parchment paper until the glaze hardens.
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Cakes can be stored in airtight container in the refrigerator for up to five days.
There is nothing nicer that gingerbread this time of year. It just tastes like the season! Hope you and your family have a wonderful Christmas, Mary Ann!
I agree Jennifer! Hope you and your family have a wonderful Christmas! Looking forward to what you’ll be cooking up next year!
Your mini bunds cakes are super cute. Have a wonderful Christmas and a happy and healthy New Year my friend. Your blog is beautiful and it shows all the work you have put into it.
Thank you so much Gerlinde! I hope you have a wonderful holiday with your husband and your niece and her husband! I appreciate all your love and support over the past four years! Thank you from the bottom of my heart!
Merry Christmas to you and your family, Mary Ann! And happy, happy 2019! PS, these mini bundts sound AWESOME!
Thank you Kelsie! The same to you!!
Sounds a classic Christmas treat! Love the maple glaze too! Merry Christmas to you and yours, Mary Ann! Can’t wait to see all the deliciousness you have in store for 2019! XOXO
Gingerbread really is a classic holiday treat Dawn! Thanks so much for your support here at the BHK! Looking forward to a tasty 2019!
I’m so in love with these, MaryAnn! My Mom just got me a mini bundt pan and I’m so excited to use it! These will be so pretty on our holiday table. We’re having a big crowd here on Christmas Eve…so I’ve been looking for one more dessert! Wishing you and your family a happy and healthy holiday! xoxo
Yay! I hope you all enjoy these Caroline! Happy Christmas!
These truly are the epitome of a cozy winter treat. Just beautiful, Mary Ann!! I’m so glad you’re here…I look forward to all of the wonderful recipes you’ll be sharing with us in 2019! xoxo
Thanks so much Marissa! You can’t beat gingerbread for the holidays! Hope you have a beautiful Christmas and a happy and healthy 2019!
I love seeing your beautiful work every week, Mary Ann! These mini cakes are no exception! I love anything gingerbread flavour, and that maple glaze just sounds so delicious. Merry Christmas to you, my friend!
Thank you so much Katherine! I really appreciate all your support! I’m so excited for a tasty 2019!
These bundt cakes are the cutest! I love mini desserts! They are the perfect individual serving size. And easy to store in the fridge or freezer too! I hope you have a wonderful holiday season with your family and friends Mary Ann. Looking forward to seeing what you have in store for 2019!
Me too Leanne! Thanks so much for following along Leanne! I always appreciate your support!
Perfect for sharing, Mare! I looove bunt cakes, and of course mini anything! Happy holidays to you, Tom and the fam! Here’s to a fabulous 2019 ahead! xo
Thanks so much Traci! Can’t beat a bundt! Hope you have an awesome Christmas too!
Aren’t these just adorable and such traditional flavors for this time of year, you never disappoint!
Thanks Kev! Hope you have a wonderful Christmas!
MaryAnn, you had me at maple glaze!
Woohoo! Glad you like them Matt!
I love mini desserts and gingerbread so this is a winner in my book. Mary Ann, I hope Christmas was everything you wanted it to be.
It was Karen! I hope yours was too! Have a Happy and Healthy New Year!
Mary Ann, I love the gingerbread and maple combination for the season – it’s so warming and cozy! Your little cakes are so cute and the photo is just beautiful! Happy holidays!
Thanks so much Kelly! Hope you had a wonderful Christmas!
So beautiful….so festive! I love the combination of gingerbread and maple! A gorgeous recipe for the holidays! Happy New Year, my friend!
Gingerbread is such a holiday treat Annie! Hope yours was wonderful!
Beautiful bundt cakes, Mary Ann! The glaze is so pretty!
These are so tasty Laura! Such perfect little bites for the holidays!
I so ❤️ Gingerbread, Mary Ann! And with maple glaze? Sign me up!
Thanks Laura! These were such a delicious holiday season treat!
Oh my god it seems so delicious Mary! I must confess something to you … last December, I came to visit your blog, unable to resist your so attractive recipes and all were too interesting to put on my Christmas table, but suddenly I realized that all my menu were changing ,my table too small and all my mind was confused, so … .. I decided to close my eyes for a while in order to present at least some of our best family recipes to my children and family :) today I have decided to REopen my eyes and once again I can’t resist to try what I see . Thanks Mary and the best new year ever for you and your family !
The best of New Year’s to you too Shirley! So happy you’re finding some things irresistible here at the BHK!
This looks crazy good! Especially the icing….whoa ?? I need a big piece!
Thanks Julia!
These turned out awesome! I would suggest cooking for 18mins if you are using a metal pan instead of silicone.
What would you suggest I serve this with? Ice Cream or whip Cream with a hint of Rum???? Looking for ideas…
Awesome Colleen! Thanks for the tip. I’m liking the whipped cream with a hint of rum! I serve my plain or with fresh whipped cream, but now I may add the rum! Thanks so much for following the BHK!