Mini Orange Gugelhupfs are light, tender sponge cakes bursting with fresh orange zest and juice, then drizzled with a glossy citrus glaze. These charming mini bundt cakes bring a sunny flavor to any occasion—from spring brunches to elegant tea parties—and make a beautiful addition to dessert tables.
Why You’ll Love This Recipe
These cakes are vibrant and fragrant with natural citrus flavor. The moist crumb is perfectly complemented by the sweet-tart glaze, making each bite refreshing yet indulgent. Mini Gugelhupfs are ideal for entertaining—easy to serve, individually portioned, and eye-catching. Best of all, the recipe is simple and reliable, perfect for both beginner and experienced bakers.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cakes:
- 150g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 60ml fresh orange juice
- 1 tsp vanilla extract
- 60ml milk
For the Glaze:
- 100g powdered sugar
- 2–3 tbsp orange juice (adjust for desired consistency)
- Optional: extra zest or orange slices for garnish
directions
- Preheat Oven and Prepare Molds:
Preheat oven to 175°C (350°F). Grease a mini Gugelhupf or mini bundt pan thoroughly to prevent sticking. - Mix Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a separate large bowl, cream the softened butter and sugar together until light and fluffy. - Add Wet Ingredients:
Beat in the eggs, one at a time. Stir in the orange zest, fresh orange juice, and vanilla extract. - Combine Batter:
Add the dry ingredients in three additions, alternating with the milk. Mix gently until just combined—do not overmix. - Bake:
Spoon the batter evenly into the prepared mini molds, filling each about two-thirds full.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the cakes cool in the pan for 5 minutes. Then carefully invert onto a wire rack and let cool completely. - Make and Apply Glaze:
Whisk together the powdered sugar and orange juice until smooth and pourable.
Drizzle the glaze over the cooled cakes and let it set. Garnish with extra orange zest or a small orange wedge if desired.
Servings and timing
Servings: 6 mini cakes
Prep Time: 20 minutes
Baking Time: 18 minutes
Total Time: 38 minutes
Calories: Approximately 210 kcal per mini cake
Variations
- Lemon Twist: Replace orange juice and zest with lemon for a tangy variation.
- Spiced Version: Add a pinch of ground cardamom or cinnamon for warmth.
- Chocolate Drizzle: Substitute the citrus glaze with a dark chocolate ganache.
- Filled Center: Pipe orange curd into the center of each cake for a hidden surprise.
- Gluten-Free: Use a gluten-free 1:1 baking flour blend for a coeliac-friendly option.
storage/reheating
Store the glazed cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let chilled cakes come to room temperature before serving. For longer storage, freeze unglazed cakes for up to 1 month. Thaw and glaze just before serving.
FAQs
What is a Gugelhupf?
Gugelhupf is a traditional European bundt-style cake that’s often yeast-based. This recipe uses a sponge cake batter for a quicker, softer variation.
Can I make these in a regular muffin pan?
Yes, use a muffin tin and reduce the baking time slightly. You won’t get the traditional fluted shape, but the flavor will be the same.
How do I prevent sticking in the molds?
Grease the molds thoroughly with butter or nonstick spray and dust lightly with flour if desired.
Can I make this into one large bundt cake?
Yes, double the recipe and bake in a standard bundt pan for 35–40 minutes, or until a toothpick comes out clean.
Can I use bottled orange juice?
Freshly squeezed juice provides better flavor, but bottled juice works in a pinch.
Why is my glaze too thin?
Add more powdered sugar to thicken, or less juice to begin with. Adjust until it coats the back of a spoon.
Can I add nuts or dried fruit?
Yes, fold in finely chopped nuts or dried cranberries for added texture.
Is it necessary to use milk?
Milk adds moisture and richness. For a dairy-free version, use almond or oat milk.
Can I serve these warm?
These cakes are best served at room temperature once the glaze has set, but they’re also delightful slightly warm without the glaze.
What pairs well with these cakes?
Serve with tea, coffee, or a light sparkling wine. Fresh berries or a fruit compote also make a great side.
Conclusion
Mini Orange Gugelhupfs with Citrus Glaze bring brightness and charm to any table with their fresh flavor and beautiful presentation. Whether you’re hosting a brunch, celebrating a special occasion, or simply enjoying a quiet moment with tea, these zesty little cakes are sure to delight. Their soft crumb, sweet glaze, and vibrant orange essence make them a seasonal favorite worth baking again and again.
PrintMini Orange Gugelhupfs with Citrus Glaze
These mini orange Gugelhupfs are fluffy, citrus-infused sponge cakes glazed with sweet-tart orange icing—perfect for brunch, tea time, or a sunny dessert table.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 150g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 60ml fresh orange juice
- 1 tsp vanilla extract
- 60ml milk
- 100g powdered sugar (for glaze)
- 2–3 tbsp orange juice (for glaze)
- Optional: extra zest or orange slices for garnish
Instructions
- Preheat oven to 175°C (350°F). Grease a mini Gugelhupf or bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Stir in orange zest, orange juice, and vanilla extract.
- Add dry ingredients to wet ingredients in batches, alternating with milk. Mix until just combined.
- Divide batter evenly among the mini molds. Bake for 15–18 minutes, until a toothpick inserted comes out clean.
- Cool cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar with orange juice to make a glaze. Drizzle over cooled cakes.
- Garnish with orange zest or a small orange wedge before serving.
Notes
- Use blood oranges for a colorful twist on the glaze.
- Do not overmix the batter to keep cakes light and fluffy.
- Can be made a day ahead and glazed before serving.
- Serve with whipped cream or yogurt for a brunch-worthy presentation.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 60 mg