Mini Cream Cheese Pound Cakes with Pumpkin Glaze
By
SK H
@Soos
1
Blue Ribbon Recipe
Just the recipe title along had us excited! These delightful cakes are made all the more delicious by the addition of Susan's wonderful pumpkin glaze! A real holiday must.
The Test Kitchen
Ingredients
-
1 1/2 cbutter softened
-
8 ozcream cheese, softened
-
3 csugar
-
6 largeeggs
-
3 call purpose flour
-
1/4 tspsalt
-
1 tspreal vanilla extract
-
1/2 tspalmond extract
-
GLAZE
-
1 cpowdered sugar
-
2 Tbsppure pumpkin (not the pie mix)
-
1 Tbspwater
-
1/4 tspcinnamon
How to Make Mini Cream Cheese Pound Cakes with Pumpkin Glaze
- 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.