Mini Cream Cheese Pound Cakes with Pumpkin Glaze
Family Tested & Approved
cream cheese, softened
real vanilla extract
pure pumpkin (not the pie mix)
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.