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Cranberry vanilla mini bundts


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  • 5 oz frozen cranberries
  • 6 tbs cranberry juice, divided
  • 1 c + 6 tbs sugar divided
  • cooking spray
  • 1/2 c butter @ room temp
  • 3 large eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 c flour
  • 1/2 tsp baking powder
  • 1 c powdered sugar
  • 1 vanilla bean


Servings 12


Step 1


Bring cranberries, 3 tbs juice and 1/4 c sugar to a boil in a small sauce pan. Reduce heat. simmer, stirring often until most of berries pop. About 4 minutes. Let cool 5 minutes. Stir in remaining 3 tbs juice and puree, Let cool completely.

Preheat oven to 350. Coat mini bundt pan w/cooking spray.

Beat butter, 3 oz cream cheese, and 1 cup plus 2 tbs sugar w/ mixer at med speed. Scrape sides, add eggs, vanilla and salt. Beat on med speed until blended.

Whisk together flour & baking powder. Gradually add flour mixture to batter.

Fill each bundt cup w 2 tbs batter. Dot each with 1/2 tbs cranberry sauce then dollop 1 tbs batter. With a toothpick swirl batter and sauce together.

Bake cakes until a toothpick inserted in the thickest part comes out clean, about 18 minutes. Let cool 10 minutes. Invert cakes onto a wire rack.

Beat remaining 2 oz cream cheese w/mixer until smooth. Add powdered sugar. Slit vanilla bean and scrape out seeds and add to cream cheese mixture. Add 5 tsp water and beat until smooth. Drizzle over warm cakes.

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