Mini Cream Cheese Pound Cakes

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the cakes:
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 & 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla bean paste or vanilla extract
  • For the glaze:
  • 1 cup confectioners’ sugar, sifted
  • 3 to 5 tablespoons heavy cream
  • chopped nuts, toffee bits, toasted coconut, sprinkles, etc. for garnish
  1. Instructions
  2. To make the cakes:
  3. Preheat oven to 350°F. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s).*
  4. Whisk together the flour and salt. Set aside.
  5. Using an electric mixer on medium speed, beat the butter and cream cheese until creamy. Gradually add the sugar and beat well. Add the eggs, one at a time, beating just until yellow disappears. Mix in the vanilla.
  6. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  7. Fill the prepared pans 3/4 full with batter, using about 2 & 1/2 tablespoons of batter per cup. Bake 18 to 20 minutes, or until a pick inserted into the center comes out clean.
  8. Cool the cakes in the pans for about 10 minutes. Then, remove from the pans to a wire rack to cool completely.
  9. To make the glaze:
  10. Combine the confectioners sugar with about 3 tablespoons of cream. Add more cream, a small amount at a time, until the glaze is the desired consistency.
  11. Drizzle the glaze over the cooled cakes. If desired, top with chopped nuts, toffee bits, toasted coconut, sprinkles, or other topping of your choice.