Just the name of these cream cheese pound cakes had us excited! The mini pound cake is dense and moist with a subtle sweet flavor. These delightful cakes are made all the more delicious by the addition of Susan's wonderful spiced pumpkin glaze that adds a bit of sweetness to this dessert. A holiday must. The fall season is coming up quickly. This recipe reminds me of the fall. Your house will smell so good for hours. Along with pumpkin pie, grace your table at Thanksgiving with these little cakes.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 1/2 cup(s) butter
- softened
- 8 ounce(s) cream cheese
- softened
- 3 cup(s) granulated sugar
- 6 large eggs
- 3 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) real vanilla extract
- 1/2 teaspoon(s) almond extract
- GLAZE
- 1 cup(s) powdered sugar
- 2 tablespoon(s) pure pumpkin (not the pie mix)
- 1 tablespoon(s) water
- 1/4 teaspoon(s) cinnamon
Intructions :
- Beat butter and cream cheese with an electric mixer until creamy. Gradually add sugar
- beating well. Add eggs
- 1 at a time
- beating until yellow disappears.
- Combine flour and salt. Gradually add to butter mixture
- beating at low speed just until blended, stir in vanilla and almond flavorings.
- Spoon batter into paper-lined muffin cups
- filling three-fourths full.
- Bake at 350 F for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes. Then remove from pans and let cool completely on a wire rack. Remove cupcake papers and put cakes on a tray.
- For the glaze
- mix powdered sugar
- pumpkin puree
- water
- and cinnamon until well blended.
- Drizzle pumpkin glaze over cooled cakes.
Rated 5/5 based on 62 Reviews
Keyword : mini-cream cheese-pound cake-pumpkin glaze