Cupcake Bundt Cake

I know I wrote of trying out more vegan recipes, but I had to post my favorite vanilla cupcake recipe that I happened to make in the shape of a mini Bundt cake. It’s so easy to make and it tastes just like a cupcake. Plus, since it’s a larger than a cupcake, the cake stays moist a day or two longer.


You will notice that I don’t start by whipping the butter and sugar—I start with the eggs and sugar. It makes the cake puff up beautifully and it makes for a lighter batter.



Makes 2 mini Bundt cakes or 18 cupcakes


Bundt Cake Batter

3 eggs

2 egg whites

1 ¼ cup white sugar

2 tsp vanilla extract

¾ cup (185 g) butter, melted

1 tsp baking powder

1 tsp salt

2 ¼ cup all-purpose flour

1 cup 2% milk

  1. Preheat your oven to 350 F or 180 C.
  2. In a large bowl, beat the eggs, the whites, the sugar, and the vanilla until your mixture becomes very pale yellow.
  3. In another bowl, combine flour, salt, and baking powder.
  4. Add the melted butter, then ½ cup of the milk.
  5. Whisk in half of the flour mixture, then the last ½ cup of milk, and then the rest of the flour.
  6. Bake for 25 minutes or until your cakes are golden and a knife comes out clean. Bake for 15-20 minutes for cupcakes.



Vanilla Glaze

1 ½ cups powdered sugar

2 tsp vanilla extract

20 g melted butter

1/4 tsp salt

3 tbsp of milk (you might need 1 more tbsp for the right consistency)

1 tbsp of sugar pearls

  1. Whisk all the ingredients until a semi-thick paste forms.
  2. At this point, if your paste is too thick, (i.e. like toothpaste) add the extra tbsp of milk.
  3. Pour glaze over cooled cake or cupcakes.
  4. Decorate with little sugar pearls.




  1. yum, gorgeous!

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