mini cream cheese pound cakes with pumpkin glaze

Name: Mini Cream Cheese Pound Cakes with Pumpkin Glaze
Prep time: 20 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 1/2 cup(s) butter, softened; 8 ounce(s) cream cheese, softened; 3 cup(s) granulated sugar; 6 large eggs; 3 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1 teaspoon(s) real vanilla extract; 1/2 teaspoon(s) almond extract; GLAZE; 1 cup(s) powdered sugar; 2 tablespoon(s) pure pumpkin (not the pie mix); 1 tablespoon(s) water; 1/4 teaspoon(s) cinnamon

(5 ratings)

review

Blue Ribbon Recipe by

SK H

@Soos

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

eggs
3 c

all-purpose flour
1/4 tsp

salt
1 tsp

real vanilla extract
1/2 tsp

almond extract
GLAZE
1 c

powdered sugar
2 Tbsp

pure pumpkin (not the pie mix)
1 Tbsp

water
1/4 tsp

cinnamon

How To Make mini cream cheese pound cakes with pumpkin glaze

1
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.

2
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings.
3
Spoon batter into paper-lined muffin cups, filling three-fourths full.
4
Bake at 350 F for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
5
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.
6
For the glaze, mix powdered sugar, pumpkin puree, water, and cinnamon until well blended.
7
Drizzle pumpkin glaze over cooled cakes.
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