These Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting are incredibly moist, soft, and airy with every bite. Bursting with decadent sweet potato flavor, balanced with warm fall spices; these mini cakes are truly a crowd pleaser, especially during the Holidays!
I’m super excited to share these mini bundt cakes with you guys! If you’ve been following Orchids + Sweet Tea, then you know that I love sharing recipes that stem from my Southern roots, ever so often.
Honestly, these recipes are truly my favorite.
When it comes to bundt cakes, I really enjoy making them mini-sized. I’m not a big cake eater—-I’m more of the Birthday cake frosting lover. Haha.
So, when I do eat cake, I prefer bite-sized versions. Hopefully, you have the same sentiments.
Besides, when it comes to the Holidays, it’s so much better to make a few batches of bite-sized foods or desserts to feed a crowd while making things easier for yourself. Don’t you agree?
OK, so I’m such a sweet potato fanatic though. I mean I’d eat sweet potato as a side everyday if I could. Not sure if it’s a Southern thing, but sweet potatoes are LIFE. Haha.
Love Sweet Potato Just as Much as I Do? Good. Here are Some Amazing Recipes!
This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.
When it comes to this Vegan Sweet Potato Pie, it is smooth, velvety, naturally sweetened, full of sweet potato flavor and is housed with a buttery, flaky crust.
Packed with a velvety roasted inside of mashed sweet potato tossed in shredded sharp cheddar cheese, topped with spinach, fluffy scrambled eggs, and a bold flavor from the brown sugar bacon; these Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats are the perfect way to kick-start your day, meal prep for the week ahead, or even to enjoy for brunch.
You’re sure to LOVE the flavors in these Sweet Potato Berry Breakfast Boats.
Vegan Loaded Sweet Potato topped with Guacamole is a vegan dish that bursting with great flavor. With sweet potato as the base, the quinoa, tomatoes, arugula, and spinach, and avocado marries together very well to create the best dinner option.
And of course, you can always just search “sweet potatoes” on our site for a ton more options!
Now that Thanksgiving is just a little over a week away, I know how crazy it can be to plan your menu.
As I’ve mentioned before, I really enjoy creating handheld, bite-sized foods and sweets to make things easier while having enough to feed the crowd.
While, I’ll be putting together a post on our best recipes that fit perfectly for Thanksgiving, I’ve rounded up a few of our best handheld, bite-sized recipes that will definitely be a star for the Holidays:
When it comes to this Kale Spinach Pesto + Tomato Bruschetta recipe, the word ‘delicious’ is an understatement. This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for any occasion or gathering, especially during the holidays. Made in just 15 minutes and entirely Vegan.
When it comes to this Vegan Tomato Avocado ‘Cream Cheese’ Bruschetta recipe, the words–savory and creamy are an understatement. This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for any occasion or gathering.
These Crispy Buffalo Cauliflower Bites are a guaranteed showstopper! At first glance, these beauties truly remind you of buffalo boneless chicken (and trust me, they taste just as good, if not better!), however, they aren’t!
The Best Oreo Cheesecake Bites are what we call these little bites and it’s no understatement.
These Delicious Pecan Pie Cheesecake Bites are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake.
These Mini Salted Caramel Apple Streusel Cheesecake Bites are the epitome of the best dessert treat ever! Not only are these little bites the perfect size, but they come packed with flavor that will leave you reminiscing on a nice slice of apple pie with a crunchy, sweet streusel topping.
These Southerner’s Banana Pudding Cheesecake Bites are beyond the best remix to the South’s famous Banana Pudding. Packed with the original sweet flavors, this recipe adds a nice spice which stems from it’s gingersnap cookie crust and the creaminess definitely comes from the burst of cream cheese in ever bite.
Let’s dig right into this recipe, shall we?
Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.
In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.
In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Add the mashed sweet potatoes and continue to beat until smooth. Finally, add in the sour cream and beat again, until well incorporated.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, all spice, cloves, and sea salt.
Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.
Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.
Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.
Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**
Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.
To Make Cream Cheese Glaze/Frosting:
Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
Once fully cooled, pipe on the Cream Cheese Glaze, lightly sprinkle with cinnamon (optional), and enjoy!
Bon Appetit!
MADE OUR RECIPE(S)?
If you choose to make this Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting
These Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting are incredibly moist, soft, and airy with every bite. Bursting with decadent sweet potato flavor, balanced with warm fall spices; these mini cakes are truly a crowd pleaser, especially during the Holidays!
Must-Haves:
- 1 Medium sweet potato, cooked + mashed (See Notes!)
- 2 cups organic all-purpose baking flour (I used Bob’s Red Mill)
- 1 cup organic pure cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda (I used Bob’s Red Mill)
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of ground allspice
- 1 tsp vanilla extract
- 2 large eggs, room temp. (I use Organic Valley)
- 2 Tbsps low-fat sour cream (See Notes!)
- 1/3 cup Almond milk + 1/2 tsp lemon juice (You can use your fave plant-based milk!)
Cream Cheese Glaze/Frosting:
- 4 oz. organic cream cheese, softened at room temp. (That's a 1/2 pack; I use Organic Valley)
- 1 tsp vanilla extract
- 3 cups organic powdered sugar
- 1-2 Tbsps organic heavy cream (I use Organic Valley)
- 3 Tbsps unsalted butter, softened at room temp.
Instructions:
Preheat your oven to 350 degrees Fahrenheit and grease your mini bundt cake pan with butter or cooking spray to make things easier when removing these little cakes.
In a small bowl, add Almond milk and lemon juice, stirring them together and set aside for 5 minutes or so, to create a dairy-free ‘buttermilk’.
In the bowl of an electric stand mixer, beat together on low speed—the sugar, eggs (one at a time), and vanilla, for 1-2 minutes, scraping the sides if needed. Add the mashed sweet potatoes and continue to beat until smooth. Finally, add in the sour cream and beat again, until well incorporated.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and sea salt.
Turn the speed to low and add in half the amount of dry ingredients, until well incorporated. Now, add half of the Non-dairy ‘Buttermilk’ mixture and continue mixing until well combined.
Add the other half of flour and continue mixing until well combined again. End things off with the remaining Non-dairy ‘Buttermilk’ mixture.
Pour the batter into each bundt cake cavity, about 2 Tbsps and using a butter knife, spread around evenly.
Bake for 15-20 minutes, just until the center of each cake is cooked through. **NOTE: You can use a toothpick or baking skewer to test this out; either should come out clean once inserted and removed.**
Remove from the oven and let cool for about 15 minutes before removing them from cake pan to continue to cool.
To Make Cream Cheese Glaze/Frosting:
Simply combine the cream cheese and butter in the bowl of an electric mixer & beat together on medium-high speed until fluffy. Add powdered sugar, vanilla extract, and heavy cream, continuing to mix on medium speed until you reach the desired consistency. **Add more heavy (1 Tbsp at a time if too thick) or powdered sugar (for more thickness).*
Once fully cooled, pipe on the Cream Cheese Glaze, lightly sprinkle with cinnamon (optional), and enjoy!
Bon Appetit!
Tips | Notes:
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
SOUR CREAM: You can always substitute sour cream with greek yogurt as well.
STORAGE: Place leftover Mini Bundt Cakes in the refrigerator for up to 3-4 days, wrapped in plastic wrap.
Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting.
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