Vanilla Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These vanilla mini bundts are my go to when I want something homemade but don't have all day in the kitchen. They're ready in under an hour, start to finish, which makes them perfect for weeknight desserts or last minute gatherings. I love that I use Greek yogurt in the batter because it adds such a tender crumb while sneaking in extra protein compared to regular cakes. The individual portions mean everyone gets their own pretty little cake, and honestly, they're so simple to whip together that even baking novices will feel like pros. A dusting of confectioner's sugar on top and you've got something that looks bakery worthy.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 1 mlvanilla extract
- 5 gbaking powder
- 2 gsalt
- 100 gplain greek yogurt
- 20 gconfectioner's sugar
- 120 mlunsalted milk
- 20 gconfectioner's sugar for dusting
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.
Tip: Use parchment paper for easy removal.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to whisk until well combined.
- 3
In a large bowl, whisk together the butter, eggs, vanilla extract, and Greek yogurt.
Tip: Use an electric mixer for a light and fluffy batter.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly among the muffin cups.
Tip: Fill each cup about 2/3 full.
- 6
Bake for 15-20 minutes, or until a toothpick inserted into the center of a bun comes out clean.
Tip: Don't overbake.
- 7
Allow the buns to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Dust with confectioner's sugar before serving.
- 8
Once cooled, dust the buns with confectioner's sugar and serve.
- 9
Store the buns in an airtight container at room temperature for up to 3 days.
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