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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
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
- 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!)
- ⅓ 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.
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!
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.
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