This post is sponsored by Hamilton Beach.
These Mini Vanilla Bean Funfetti Bundt Cakes are a delicious, colorful springtime treat perfect for any occasion. They are light and airy and have a delicious vanilla bean glaze on top. The perfect texture of these little cakes come from the fluffy batter created by my Hamilton Beach® Professional Hand Mixer with Easy Clean Beaters.
These yummy treats are perfect for any springtime holiday. Bring them along to an Easter celebration or save this recipe for a Memorial Day barbecue!
This recipe was created using my Hamilton Beach® Professional Hand Mixer with Easy Clean Beaters. This hand mixer changes the game. The 7 different speeds are easy to use and give me more control. This helps me make sure I have my batter or dough mixed to the perfect texture. The beaters are also so so easy to clean! The batter or dough just falls right off. No more need to wipe down each and every little inch of the beater.
If you love this Hamilton Beach product, you might enjoy some other recipes I have made using their products like my Roasted Tomatillo Mild Salsa or my White Chocolate Salted Caramel Latte.
Ingredients
This recipe includes all of the typical cake ingredients you would expect to see as well as a few tasty additions!
- butter
- sugar
- eggs
- vanilla bean extract
- flour
- baking soda
- baking powder
- salt
- heavy whipping cream
- sprinkles
- confectioners sugar
- water
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and spray a small donut or mini bundt pan with cooking spray.
In a bowl, beat together softened butter and sugar until creamy. Add in one egg at a time, beating the batter in between each addition. Add in the vanilla bean extract and mix.
In a separate bowl, mix flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet while mixing. Mix until well combined. Add in the heavy cream and mix until well combined. Fold in the sprinkles.
Add the batter to the donut pan or mini bundt pan using a piping bag. Bake for 15-17 minutes. Remove from the pan and allow the cakes to cool completely.
In a bowl, mix confectioners sugar, water, and the rest of the vanilla bean extract. Dip the top of each bundt cake in the glaze and allow the glaze to harden before serving.
Hint: For a really good glaze, double dip. To do this, dip the first time, allow the glaze to harden and then dip the bundt cake again.
Substitutions
There are not too many substitutions for this recipe, but there are a few changes you can make!
- Vanilla Bean Extract - if you don't have or cannot find vanilla bean extract, you can just use regular vanilla extract. The vanilla bean extract does add some extra flavor, but this will not change up the recipe flavor too much!
- Sprinkles - you can use any type of sprinkle you desire! I used the little ball sprinkles but you can also use jimmies or other shapes.
Variations
- Full Cake- you van also take this recipe and make it into a full blown bundt cake. Follow the same directions up until the baking portion. At that point, you will need to let the cake bake a little longer. Make sure you check doneness with a toothpick.
Equipment
For this recipe, you will need either a mini bundt cake pan or a mini donut pan. I used a mini donut pan and the cakes bake over the top a little giving it that bundt shape.
You will also need a Hamilton Beach® Professional Hand Mixer with Easy Clean Beaters to help you get that fluffy cake perfect texture.
Storage
To store these tasty treats, keep them either in a Tupperware or a covered dessert stand. They do not need to be refrigerated.
Top tip
When beating the batter, make sure you are not over beating. You want your batter to be a nice, fluffy texture. By beating just the right amount, you leave air pockets in the batter that allow the cake to bake perfectly.
Mini Vanilla Bean Funfetti Bundt Cakes
Equipment
- donut pan or mini bundt pan
- Hamilton Beach® Professional Hand Mixer with Easy Clean Beaters
- Mixing Bowl
Ingredients
For the bundt cakes
- 8 tablespoon butter softened
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla bean extract
- 1 ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sprinkles
- ½ cup heavy whipping cream
For the vanilla glaze
- 2 tablespoon water
- 1 cup confectioners sugar
- 1 teaspoon vanilla bean extract
Instructions
- Preheat the oven to 350 degrees and spray a small donut or mini bundt pan with cooking spray.
- In a bowl, beat together softened butter and sugar until creamy. Add in one egg at a time, beating the batter in between each addition. Add in the vanilla bean extract and mix.
- In a separate bowl, mix flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet while mixing. Mix until well combined. Add in the heavy cream and mix until well combined. Fold in the sprinkles.
- Add the batter to the donut pan or mini bundt pan using a piping bag. Bake for 15-17 minutes. Remove from the pan and allow the cakes to cool completely.
- In a bowl, mix confectioners sugar, water, and the rest of the vanilla bean extract. Dip the top of each bundt cake in the glaze and allow the glaze to harden before serving.
Notes
Nutrition
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!
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