Mini Cream Cheese Pound Cakes ππ°
Mini Cream Cheese Pound Cakes ππ°
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: 280 kcal | Servings: 12 mini cakes
_____Ingredients:_____
For the Pound Cakes:
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
For the Glaze:
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
_____Directions:_____
Preheat oven to 325Β°F (165Β°C). Grease and flour a mini Bundt pan or muffin tin.
In a large mixing bowl, beat the butter, cream cheese, and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour and salt, mixing until just combined.
Spoon the batter into the prepared pan, filling each cavity about 2/3 full.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
To make the glaze, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cakes. Let the glaze set before serving.
