Mini Cream Cheese Pound Cakes with Pumpkin Glaze
|Keywords:||pound, pumpkin, Cupcakes|
|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)|
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DirectionsBeat 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.