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Mini Gingerbread Bundt Cakes with Maple Glaze
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
These Mini Gingerbread Bundt Cakes with Maple Glaze have all the warm, cozy feels of winter! 
Course: Dessert
Cuisine: American
Keyword: cake, Gingerbread
Servings: 12 mini bundt cakes
Calories: 261 kcal
Author: MaryAnn Dwyer
Ingredients
Gingerbread Cakes
  • 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
Maple Glaze
  • 1 cup confectioners' sugar, sifted
  • 2 Tbsp. maple syrup
  • 2-3 Tbsp. whole milk
Instructions
Gingerbread Cakes
  1. Preheat oven to 350 degrees. Spray mini bundt pan generously with nonstick cooking spray. Set aside.

  2. In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, cardamon and nutmeg.  Set aside.

  3. 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.

  4. 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.

  5. Spoon the batter into the prepared pan, filling each 2/3 full. 

  6. 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. 

Maple Glaze
  1. 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)

  2. 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.

  3. Cakes can be stored in airtight container in the refrigerator for up to five days.
Nutrition Facts
Mini Gingerbread Bundt Cakes with Maple Glaze
Amount Per Serving
Calories 261 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 36mg12%
Sodium 113mg5%
Potassium 275mg8%
Carbohydrates 44g15%
Sugar 30g33%
Protein 2g4%
Vitamin A 270IU5%
Vitamin C 0.1mg0%
Calcium 63mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.