Cranberry ginger mini bundt cakes

I got mini bundt cake pans that I've been dying to use! They are adorable and at the store their cuteness pulled me in so now I've had them for awile and finally settled on a recipe that I deemed worthy of their christening.
I had intended them for our small group but the snow cancelled that but then instead we had chili with our neighbor and brought them up for dessert- turned out quite perfect. Plus then we handed off some of the leftover bundts to our neighbor who is always willing to take some baked goods off our hands :)

Cranberry ginger bundt cakes with lemon glaze:

(the picture had a chocolate glaze but that really didn't suit it so now it's lemon :)
bundt cake: (recipe from always with butter)

3 cups flour
3/4 tsp. baking soda (when making min bundt cakes you have to lessen the
             leavening agents a little so that they don't bubble over the tops)
1 tbs. ground ginger
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 cup butter; melted and cooled
1 cup molasses
1 cup brown sugar
1 1/2 cups buttermilk
3 eggs
12 oz of dried cranberries

preheat oven to 350 degerees F

1   sift the flour, ginger, nutmeg, and salt
2   in another bowl beat the butter, molasses, brown sugar, buttermilk and eggs
3   gradually mix in the dry ingredients until incorporated and fold in the cranberries
4   bake for 15-20 minutes (time changes once your tins start to get hot) until a toothpick comes out clean
5   once they are cooled drizzle the glaze over them and enjoy!

glaze:  (you have to use the glaze the lemony-ness really makes this tastey)

juice of 1 lemon
powdered sugar

1   mix them together until they form a good glaze consistency, start with 1/2 cup of
     sugar and keep adding until it is thick enough to hold itself from running too much