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mini cream cheese pound cakes with pumpkin glaze

(5 ratings)
Blue Ribbon Recipe by
Salt Life, FL

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.

Blue Ribbon Recipe

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 Test Kitchen @kitchencrew
(5 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For mini cream cheese pound cakes with pumpkin glaze

  • 1 1/2 c
    butter, softened
  • 8 oz
    cream cheese, softened
  • 3 c
    granulated sugar
  • 6 lg
  • 3 c
    all-purpose flour
  • 1/4 tsp
  • 1 tsp
    real vanilla extract
  • 1/2 tsp
    almond extract
  • 1 c
    powdered sugar
  • 2 Tbsp
    pure pumpkin (not the pie mix)
  • 1 Tbsp
  • 1/4 tsp

How To Make mini cream cheese pound cakes with pumpkin glaze

  • Adding egg to butter, cream cheese, and sugar.
    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.
  • Flour, vanilla extract, and almond extract added to butter.
    Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
  • Batter poured into lined muffin tins.
    Spoon batter into paper-lined muffin cups, filling three-fourths full.
  • Baking the mini pound cakes.
    Bake at 350 F for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
  • Pound cakes cooling on a wire rack.
    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.
  • Powdered sugar, pumpkin puree, water, and cinnamon in a bowl.
    For the glaze, mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
  • Drizzling glaze over the pound cakes.
    Drizzle pumpkin glaze over cooled cakes.