Print
Citrus Cocktail Mini Bundt Cakes | Magnolia Days

Citrus Cocktail Mini Bundt Cakes

A recipe for citrus cocktail mini bundt cakes, cupcakes, or a full-sized bundt cake. A blend of four citrus fruit juices and zest plus a touch of citrus flavored liqueur are in the recipe.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Renee

Ingredients

For the mini bundt cakes:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter 2 sticks, at room temperature
  • 2 cups granulated sugar
  • 6 eggs large, at room temperature
  • 2 tablespoons finely grated citrus zest
  • 1/2 cup citrus cocktail mix at room temperature
  • 2 tablespoons citrus flavored vodka or liqueur
  • 3/4 cup low-fat plain yogurt at room temperature
  • 1 teaspoon pure vanilla extract
  • Powdered sugar or optional citrus glaze for topping

For the citrus glaze:

  • 2 cups confectioners sugar
  • 2 to 4 tablespoons citrus cocktail mix

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour two mini bundt cake pans - or - one mini bundt cake pan plus a 12-cup muffin pan (or line with cupcake liners) - or - one 12-cup bundt cake pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the citrus zest, citrus cocktail mix, and liqueur. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla.
  4. Fill mini-bundt pans and/or muffin pan 2/3 full with batter. Add all the batter to a 12-cup bundt pan (if using). Bake until a toothpick inserted in the center of the cake comes out clean, about 15 to 20 minutes for mini bundts or cupcakes or 1 hour for a full-sized bundt cake.
  5. Cool mini bundts or cupcakes in the pan 5 minutes then remove them from the pan and cool on a wire rack. Cool a full-sized bundt cake in the pan for 15 minutes prior to removing the cake from the pan.
  6. Dust cakes with confectioners sugar or drizzle with citrus glaze.

For the citrus glaze:

  1. In a small bowl, stir in the citrus cocktail mix one tablespoon at a time until it has reached desired consistency.

Recipe Notes

A recipe for citrus cocktail mini bundt cakes, cup cakes, or a full-sized bundt cake. A blend of four citrus fruit juices and zest plus a touch of citrus flavored liqueur are in the recipe.