Mini Pound Cakes with Pumpkin Glaze

By Addie

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. Makes 24 little cakes

Ingredients

• 1 1/2 cups butter softened
• 8 oz cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon real vanilla extract
• 1/2 teaspoon almond extract
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• GLAZE
• 1 cup powdered sugar
• 2 Tablespoons pure pumpkin (not the pie mix)
• 1 Tablespoon water
• 1/4 teaspoon cinnamon

Preparation

Step 1

Mimi Cakes:

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.
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Pumpkin Glaze:

Mix powdered sugar, pumpkin puree, water, and cinnamon until well blended. Drizzle glaze over cakes.

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REVIEW:

I adore these little cakes and pumpkin is my fav. I love to set a pretty elaborate holiday table and I love to individualize things. These will be perfect at each place setting beside a mini framed baby picture of my guest. Thank you so much for posting, you always have such wonderful ideas and recipes!