Pumpkin Mini Cakes with Brown Sugar Cream Cheese Frosting
Prep time
Cook time
Total time
Bite-size Pumpkin Mini Cakes will be ideal for your holiday buffet, swirled with creamy Brown Sugar Cream Cheese Frosting and sprinkled with ginger cookie crumbs.
Preheat oven to 350 degrees F. Add paper liners to a mini muffin pan.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts.
Fill paper liner ¾ full of cake batter.
Bake in the preheated oven for 11 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. Allow to cool.
Brown Sugar Cream Cheese Frosting
Melt butter and allow to cool.
In a large bowl, combine cream cheese, butter, brown sugar, powdered sugar, vanilla and almond extract. Beat with an electric mixer. When mixture starts to stiffen, stop mixer and add honey.
Continue to beat until light and creamy.
Fill piping bag with frosting and swirl over the top of the mini-cakes.
If desired, crush some ginger cookies in a zip-top bag and sprinkle on top of frosted cakes.
Add a little Wilton sugar leaf to finish each one.
Recipe by Cheery Kitchen at https://cheerykitchen.com/pumpkin-mini-cakes-brown-sugar-cream-cheese-frosting/