Glazed Lime Cream Cheese Mini Bundt Cakes

Moist and tender lime cream cheese mini bundt cakes topped with a sweet citrus glaze. Easy, bright, and perfect for spring or summer desserts.

Course Dessert

Cuisine American

Keyword lime cream cheese cake, lime mini bundt cakes, mini bundt cake recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings mini bundt cakes

Calories 548kcal

Author Tiffany Bendayan

Preheat oven to 350°F. Generously grease a mini bundt pan, making sure to get into every crevice to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the cream cheese, butter, and sugar together until smooth and creamy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the lime zest and lime juice until fully incorporated.
Add the dry ingredients in two additions, alternating with the milk. Mix just until combined. Do not overmix.
Spoon the batter into the prepared mini bundt pan, filling each cavity about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Thoroughly grease every crevice of the mini bundt pan and lightly flour it if needed to prevent sticking.
Do not overmix the batter once the flour is added; mix just until combined for a soft texture.
Use fresh lime juice and zest for the best flavor.
Start checking for doneness at 18 minutes as baking time may vary depending on your oven and pan.
Let the cakes cool in the pan for about 10 minutes before removing to avoid breaking.
Adjust glaze consistency by adding more lime juice if too thick or more powdered sugar if too thin.
These cakes can be made a day ahead and stored covered at room temperature; glaze before serving.
This recipe can also be baked in a full bundt pan at 350°F for 45–55 minutes.