1. Prepare Your Tools

• Preheat your oven to 350°F (175°C).
• Grease your mini bundt pans thoroughly with butter or non-stick spray and dust with flour to ensure easy release.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and a pinch of salt. Set aside.

3. Cream Butter and Sugar

• In a large mixing bowl, use a hand or stand mixer to beat butter and sugar until light and fluffy (about 2-3 minutes).

4. Add Wet Ingredients

• Add eggs, one at a time, beating well after each addition.
• Mix in vanilla extract and any other flavorings like lemon zest or cocoa powder.
• Alternate adding the dry ingredients and milk/buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.

5. Fill the Pans

• Spoon or pipe the batter into the prepared mini bundt pans, filling each cavity about two-thirds full to allow room for the cakes to rise.

6. Bake

• Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
• Rotate the pan halfway through baking for even cooking.

7. Cool and Remove

• Let the cakes cool in the pan for 10 minutes. Gently tap the pan to loosen the cakes, then invert them onto a cooling rack. Allow them to cool completely before decorating.

8. Decorate

Your mini bundt cakes are now ready to serve! Would you like a recipe for a specific flavor variation?