Mini Cream Cheese Pound Cakes with Pumpkin Glaze
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 1/2 c||butter softened|
|8 oz||cream cheese, softened|
|3 c||all purpose flour|
|1 tsp||real vanilla extract|
|1/2 tsp||almond extract|
|1 c||powdered sugar|
|2 Tbsp||pure pumpkin (not the pie mix)|
Central PA, PA
Member Since Jun 2011
The fall season is coming up quickly. This recipe reminds me of fall and your house will smell so good for hours. Along with pumpkin pie grace your table at Thanksgiving with these little cakes.
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° for 16 to 18 minutes or until a tooth pick inserted in center comes out clean.
Cool in pans 10 minutes then remove from pans, and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
Drizzle pumpkin glaze over cakes.