Moist lime cream cheese mini bundt cakes topped with fresh lime glaze. Perfect elegant small treats for parties and dessert tables.

Scale

2 1/4 cups All Purpose Flour

1 cup Sugar

8 oz Cream Cheese softened

1/2 cup Butter softened

1 tablespoon Lime Zest

Juice of 2 limes

3 large Eggs

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 cup Milk

1 1/2 cups Powdered Sugar

3–4 tablespoons Fresh Lime Juice

Zest of 1 lime

1. Preheat oven to 350 degrees Fahrenheit.

2. Grease the cavities of a mini bundt cake mold.

3. Mix flour, baking powder, and salt in a bowl.

4. Beat cream cheese, butter, and sugar until creamy.

5. Add lime juice and zest. Add eggs one at a time.

6. Add milk and slowly mix in flour mixture.

7. Fill molds 3/4 full and bake 20-30 minutes.

8. Cool 10 minutes before removing from pan.

9. Whisk powdered sugar with lime juice and zest.

10. Spoon glaze over cooled mini bundt cakes.

Do not overfill molds.

Cool completely before glazing.

Store in airtight container.