Mini Cream Cheese Pound Cakes with Pumpkin Glaze
By
SK H
@Soos
1
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.
Blue Ribbon Recipe
Notes from the Test Kitchen:
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.
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.
Ingredients
- 1 1/2 c
- butter softened
- 8 oz
- cream cheese, softened
- 3 c
- sugar
- 6 large
- eggs
- 3 c
- all purpose flour
- 1/4 tsp
- salt
- 1 tsp
- real vanilla extract
- 1/2 tsp
- almond extract
- 1 c
- powdered sugar
- 2 Tbsp
- pure pumpkin (not the pie mix)
- 1 Tbsp
- water
- 1/4 tsp
- cinnamon
GLAZE
How to Make Mini Cream Cheese Pound Cakes with Pumpkin Glaze
- 1Beat 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.
- 2Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
- 3Spoon batter into paper-lined muffin cups, filling three-fourths full.
- 4Bake at 350° for 16 to 18 minutes or until a tooth pick inserted in center comes out clean.
- 5Cool in pans 10 minutes then remove from pans, and let cool completely on wire racks. Remove cupcake papers and put cakes on a tray.
- 6Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
- 7Drizzle pumpkin glaze over cakes.
About Mini Cream Cheese Pound Cakes with Pumpkin Glaze
Main Ingredient: Sugar
Regional Style: American
Collection: Thanksgiving Table
Recipe For: The Best Pound Cake
