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Mini Sweet Potato Bundt Cakes + Cream Cheese Frosting
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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! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Keyword: baked, bites, bundt cake, cake, cakes, classic, cream cheese, dessert, fall recipe, holidays, homemade, mini, recipe, southern, spices, sweet potatoes, sweets, thanksgiving, vegetarian
Servings: 12 Mini Bundt Cakes
Calories: 205kcal
Author: Shanika

Ingredients

  • 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 teaspoon baking powder
  • ½ teaspoon baking soda (I used Bob’s Red Mill)
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • pinch of ground allspice
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temp. (I use Organic Valley)
  • 2 Tbsps low-fat sour cream (See Notes!)
  • cup Almond milk + ½ teaspoon 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 ½ pack; I use Organic Valley)
  • 1 teaspoon 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 tablespoon 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!

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.
 

Nutrition

Calories: 205kcal | Carbohydrates: 69g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 278mg | Potassium: 138mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2835IU | Vitamin C: 0.5mg | Calcium: 81mg | Iron: 1mg