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Delicious Mini Cake Recipes From Lakeland

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Mini coffee and walnut bundt cakes Decadent desserts, Bundt cake, Risotto dishes
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Are you looking for some delicious mini cake recipes from Lakeland? If so, you're in luck! Mini cakes are a great way to satisfy your sweet tooth without overindulging, and Lakeland has some of the best recipes around. Whether you're looking for a classic cupcake or a unique take on the traditional, these mini cakes are sure to delight.

Chocolate Chip Mini Cake



This classic mini cake recipe is sure to be a hit with everyone. It's simple to make and the perfect treat for any occasion.

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts (optional)

Instructions:

  1. Preheat oven to 350 degrees F and line a mini-muffin tin with paper liners.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
  4. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the chocolate chips and walnuts, if using.
  6. Fill each muffin cup 2/3 full with the batter and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Enjoy!

Nutrition:



Each mini cake contains approximately 140 calories, 8 grams of fat, 17 grams of carbohydrates, and 2 grams of protein. The walnuts add an additional 1.5 grams of fat and 2.5 grams of protein per mini cake.

Lemon Poppy Seed Mini Cake



This zesty mini cake recipe is a great way to brighten up any day. The tartness of the lemon is balanced perfectly by the nutty flavor of the poppy seeds.

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Instructions:

  1. Preheat oven to 350 degrees F and line a mini-muffin tin with paper liners.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the lemon extract and lemon juice.
  4. In a separate bowl, sift together the flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the poppy seeds.
  6. Fill each muffin cup 2/3 full with the batter and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. Enjoy!

Nutrition:



Each mini cake contains approximately 140 calories, 8 grams of fat, 17 grams of carbohydrates, and 2 grams of protein. The poppy seeds add an additional 0.5 grams of fat and 1 gram of protein per mini cake.

Red Velvet Mini Cake



This decadent mini cake recipe is sure to be a crowd-pleaser. The rich, velvety texture of the cake combined with the sweet cream cheese frosting make this a truly indulgent treat.

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/2 cup buttermilk
  • 1 recipe Cream Cheese Frosting (see below)

Instructions:

  1. Preheat oven to 350 degrees F and line a mini-muffin tin with paper liners.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla and red food coloring.
  4. In a separate bowl, sift together the flour, baking powder, salt and cocoa powder. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, stirring until just combined.
  5. Fill each muffin cup 2/3 full with the batter and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Once the cupcakes are completely cool, spread with the Cream Cheese Frosting and enjoy!

Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions:

  1. In a medium bowl, cream together the cream cheese and butter until light and fluffy.
  2. Add the powdered sugar, one cup at a time, stirring until just combined.
  3. Stir in the vanilla and milk.
  4. Spread the frosting over cooled cupcakes and enjoy!

Nutrition:



Each mini cake contains approximately 145 calories, 9 grams of fat, 18 grams of carbohydrates, and 2 grams of protein. The Cream Cheese Frosting adds an additional 90 calories, 8 grams of fat, 11 grams of carbohydrates, and 1 gram of protein per mini cake.

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