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Filled Mini Bundt Cakes (Confetti Style)

Mood
When you want something sweet that feels like a celebration — without waiting for a reason.
This recipe is for calm joy, quiet cravings, and moments when color and softness make everything feel lighter.
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Ingredients Method

Ingredients
  

  • For the Mini Bundt Cakes
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 tablespoons rainbow sprinkles
  • For the Cream Filling
  • ¾ cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons cream cheese optional, for richness
  • For the Icing
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • Topping
  • Extra rainbow sprinkles

Method
 

  2. Prepare the Mood (and the Oven)
  3. Preheat the oven to 180°C (350°F).
  4. Grease mini bundt molds well — this part matters. Let the kitchen feel calm before you begin.
  5. Mix the Dry Ingredients
  6. In a bowl, whisk together the flour, baking powder, and salt.
  7. Set aside. No rushing.
  8. Cream the Butter and Sugar
  9. In another bowl, beat the butter and sugar until light and smooth.
  10. Add eggs one at a time, mixing gently. Stir in vanilla.
  11. Bring the Batter Together
  12. Add the dry ingredients in parts, alternating with milk.
  13. Mix just until smooth — stop when it comes together.
  14. Fold in the sprinkles softly.
  15. Bake the Cakes
  16. Spoon batter into mini bundt molds, filling about ¾ full.
  17. Bake for 15–18 minutes, until lightly golden and a toothpick comes out clean.
  18. Let them cool completely before filling.
  19. Cream Filling
  20. Whip the Filling
  21. Whip the cream with powdered sugar and vanilla until soft peaks form.
  22. If using cream cheese, fold it in gently for a thicker, richer filling.
  23. Fill the Cakes
  24. Use a small knife or piping tip to make a hole at the bottom of each cake.
  25. Pipe or spoon the cream filling inside.
  26. Don’t overfill — the surprise is better when it’s subtle.
  27. Icing & Finish
  28. Make the Icing
  29. Mix powdered sugar, milk, and vanilla until thick but pourable.
  30. Ice and Decorate
  31. Drizzle icing over the top of each bundt cake.
  32. Finish with rainbow sprinkles while the icing is still soft.
  33. Let them rest for a few minutes so everything settles.