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Glazed Cranberry Mini-Cakes Recipe


1 hour 5 minutes
Skill Level
3 dozen cakes

Perfect for your morning pastry tray or with a cup tea, these lovely little cakes are dainty and delicious.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
20 minutes
Cool Time
5 minutes
Chill Time
10 minutes


  • 1/3 cup
    butter or margarine, softened (75 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1/3 cup
    packed light brown sugar (75 mL)
  • 1
  • 1 1/4 tsps
    vanilla (6 mL)
  • 1 1/3 cups
    all-purpose flour (325 mL)
  • 3/4 tsp
    baking powder (4 mL)
  • 1/4 tsp
    baking soda (1 mL)
  • 1/4 tsp
    salt (1 mL)
  • 2 tbsps
    milk (30 mL)
  • 1 1/4 cups
    coarsely chopped fresh cranberries (300 mL)
  • 1/2 cup
    coarsely chopped walnuts (125 mL)
  • 1 2/3 cups


Equipment Needed 
oven Oven
mini muffin tin Mini Muffin Tin
small paper baking cups Small Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
refrigerator Refrigerator

Pre-heat oven to 350°F (180°C). Lightly grease or paper-line small muffin cups (1-3/4 inches/4.5 cm in diameter).


In large bowl, beat butter, sugars, egg and vanilla extract until fluffy.


In medium bowl, mix together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended.


Stir in cranberries, walnuts and 2/3 cup (150 mL) of the white creme chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.


Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes; remove from pans to wire rack. Cool completely.


Prepare White Creme Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze.

White Creme Glaze: Place remaining 1 cup (250 mL) white creme chips in small microwave-safe bowl; sprinkle 2 tbsps (30 mL) vegetable oil over chips. Microwave on HIGH (100%) 30 seconds; stir. If necessary, microwave 30 seconds longer or just until chips are melted when stirred.