Eggnog Mini Bundts With Maple Cinnamon Glaze Recipe

Name: Eggnog Mini Bundts With Maple Cinnamon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MINI BUNDTS OR CUPCAKES:; 6 Tablespoons Unsalted Butter, Softened, Plus Additional For Buttering Pan; 1 cup Full-fat Sour Cream; 1/2 cups Granulated Sugar; 1 cup Brown Sugar; 6 whole Large Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 3 cups All Purpose Flour, Plus Flour For Dusting; 3/4 teaspoons Salt; 1 cup Eggnog; 1/2 teaspoons Cinnamon; FOR THE GLAZE:; 1/2 cups Maple Syrup; 1-1/2 cup Confectionary Sugar, Plus More To Dust Over Cakes; 1 teaspoon Cinnamon

Servings: persons

FOR THE MINI BUNDTS OR CUPCAKES:
6 Tablespoons Unsalted Butter, Softened, Plus Additional For Buttering Pan
1 cup Full-fat Sour Cream
1/2 cups Granulated Sugar
1 cup Brown Sugar
6 whole Large Eggs, Room Temperature
1 teaspoon Vanilla Extract
3 cups All Purpose Flour, Plus Flour For Dusting
3/4 teaspoons Salt
1 cup Eggnog
1/2 teaspoons Cinnamon
FOR THE GLAZE:
1/2 cups Maple Syrup
1-1/2 cup Confectionary Sugar, Plus More To Dust Over Cakes
1 teaspoon Cinnamon

1
Butter and flour dust mini bundt pans or line 30 cupcake cups.
2
In an electric mixer, mix together butter, sour cream, granulated sugar, and brown sugar. Then add eggs one at a time, beating well between each addition. Mix in vanilla.
3
In a separate bowl sift together flour and salt. Put the mixer on slow speed and add half the flour mixture, then all of the eggnog, then the rest of the flour mixture. Combine well. Next mix in the cinnamon.
4
This next part is very important. Put the mixer on medium-high speed and beat the batter for 5 minutes. This will make the batter smooth and creamy.
5
Spoon or use an ice cream scooper to fill your cups or pan. Tap the pan against the counter to release any air bubbles. Place in a cold oven and turn up to 350u00b0F. Bake for 20-25 minutes for cupcakes or mini bundts. Check with a toothpick to ensure they are cooked in the center. Toothpick should come out clean. Remove from oven, carefully take cakes out of pan and let cool completely on a plate.
6
To make the glaze, heat the maple syrup in a small saucepan. Add in the confectionary sugar and cinnamon and bring to a boil, simmer for 3 minutes. Spoon over cakes.
7
Sprinkle with confectionary sugar. Serve warm. If you don't serve them right away you can always heat them up in the microwave for 15 seconds before you serve them. They are so much better warm.

1383

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE MINI BUNDTS OR CUPCAKES:, 6 Tablespoons Unsalted Butter, Softened, Plus Additional For Buttering Pan, 1 cup Full-fat Sour Cream, 1/2 cups Granulated Sugar, and more.

Yes, Eggnog Mini Bundts With Maple Cinnamon Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog Mini Bundts With Maple Cinnamon Glaze

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