Raspberry-Swirl Mini Bundt Cakes

By Shelly17

These adorable mini bundt cakes filled with raspberry filling and drizzled with a sweet glaze make the perfect dessert!

Ingredients

• 12 ounces fresh raspberries
• 1 1/4 cups granulated sugar, divided
• 2 tablespoons water, divided
• 1 tablespoon cornstarch
• 9 ounces white whole-wheat flour (about 2 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup reduced-fat buttermilk
• Baking spray with flour
• 1 cup powdered sugar
• 2 to 3 teaspoons water

Details

Servings 12
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Combine raspberries, 1/4 cup granulated sugar, and 1 tablespoon water in a small saucepan. Bring to a boil. Reduce heat, and simmer 5 minutes or until berries break down and mixture thickens slightly, stirring frequently. Place cornstarch in a small bowl; add remaining 1 tablespoon water, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute or until thick. Cool completely.

Preheat oven to 350°F.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.

Place butter and remaining 1 cup granulated sugar in a bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

Spoon about 2 tablespoons batter into the bottom of each of 12 mini ­bundtlette cups coated with baking spray, spreading into an even layer. Drop about 3 tablespoons raspberry mixture evenly into each cup, spreading evenly on top of batter. Top evenly with remaining batter, smoothing tops with a spatula. Bake at 350°F for 20 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Cool completely on wire rack.

Combine powdered sugar and 2 to 3 teaspoons water in a small bowl, stirring until smooth. Drizzle glaze evenly over cakes.