Churro Cinnamon Sugar Mini Bundt Cakes Recipe

Introduction

These Churro Cinnamon Sugar Mini Bundt Cakes bring the flavors of a classic churro to a delightful handheld cake. They are moist, flavorful, and coated with a sweet cinnamon sugar mixture for the perfect treat to enjoy any time of day.

Ingredients

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• ½ cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar for coating
• 1 tablespoon ground cinnamon for coating
• ¼ cup melted butter for coating

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan thoroughly to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
3. Step 3: In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until smooth and fully incorporated.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep cakes tender.
5. Step 5: Divide the batter evenly among the mini bundt cake molds, filling each about two-thirds full to allow room for rising.
6. Step 6: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
9. Step 9: Once the cakes are cool, dip each one in melted butter, then roll it in the cinnamon sugar mixture until fully coated.
10. Step 10: Serve immediately or store as directed below.

Tips & Variations

• For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a plant-based butter alternative.
• Try adding a pinch of nutmeg or cardamom to the batter for a warm spice twist.
• Ensure not to overfill the molds to prevent overflow during baking.

Storage

Store the mini bundt cakes in an airtight container at room temperature for up to 2 days. To reheat, warm them slightly in the microwave for about 10 seconds for a fresh-baked feel. They are best enjoyed the same day for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity and maintain the cake’s tenderness.

How do I prevent the cakes from sticking to the pan?

Grease the mini bundt cake pan thoroughly with butter or nonstick spray and consider dusting with a little flour to ensure easy release.

Churro Cinnamon Sugar Mini Bundt Cakes Recipe

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★★★★★

4.6 from 96 reviews

Delight in these Churro Cinnamon Sugar Mini Bundt Cakes, a perfect bite-sized treat inspired by the classic churro. These moist, cinnamon-spiced cakes are baked to golden perfection, then dipped in melted butter and coated in a crunchy cinnamon sugar mixture for a sweet and satisfying dessert or snack.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Yield: 12 mini bundt cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon

Wet Ingredients

• ¼ cup unsalted butter, melted (plus extra ¼ cup melted butter for coating)
• ½ cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

Coating

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a mini bundt cake pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix melted butter, buttermilk, egg, and vanilla extract until the mixture is smooth and cohesive.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until the batter is combined; do not overmix to keep the cakes tender.
5. Fill Pan: Divide the batter evenly among the mini bundt cake molds, filling each mold about two-thirds full to allow room for rising.
6. Bake Cakes: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cakes: Allow the cakes to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.
8. Prepare Coating: While cakes cool, combine granulated sugar and ground cinnamon in a small bowl to create the signature churro coating.
9. Coat Cakes: Once the mini bundt cakes are cooled, dip each one into the melted butter, then roll thoroughly in the cinnamon sugar mixture until fully coated.
10. Serve or Store: Serve the cinnamon sugar mini bundt cakes immediately for best texture and flavor, or store them in an airtight container at room temperature for up to 2 days.

Notes

• Use room temperature eggs and buttermilk for easier mixing and better batter consistency.
• Filling the molds about ⅔ full prevents overflow during baking and ensures even rising.
• Make sure the cakes are completely cooled before coating with butter and sugar to prevent melting of the coating.
• You can double the cinnamon sugar coating if you prefer a sweeter, crunchier exterior.
• These mini cakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: churro mini cakes, cinnamon sugar cakes, mini bundt cakes, baking dessert, cinnamon dessert, quick baked treats