Pumpkin Mini Cakes with Cream Cheese Icing

star rating (14) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 mini cakes

Recipe photo

These miniature pumpkin cakes are the rich color of an autumn sunset. Topped with a swirl of cream cheese icing and a garnish of crystallized ginger, they're the perfect ending to a dinner party, when all your guests need are a few bites of something sweet. Read our blog about these cakes, with additional photos, at Flourish.

Pumpkin Mini Cakes with Cream Cheese Icing

star rating (14) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 mini cakes
Published: 01/01/2010

Ingredients

Cake

  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin purée (canned pumpkin)
  • 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour

Icing

Tips from our bakers

  • To make mini cakes without a mini cake pan, simply bake the cake in a square or rectangular pan as directed, then use a round biscuit cutter (2" to 2 1/4") to cut out mini cakes. Frost as directed for the pumpkin-shaped mini cakes.

Directions

1) Preheat the oven to 350°F. Lightly grease a pumpkin mini cheesecake pan, or a 9" x 9" or 7" x 11" pan.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder till smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the pumpkin mini cheesecake pan about 3/4 full; use a scant 1/4 cup of batter in each well.

5) If you're using a 9" square pan or 7" x 11" pan, pour the batter into the pan.

6) Bake the mini cakes for 20 minutes, or until a cake tester inserted into the center of one comes out clean. Bake the sheet cake for about 30 minutes, till it tests done the same way.

7) Remove the cake(s) from the oven, and allow to cool. Remove the mini cakes from the pan after about 5 minutes, transferring them to a rack to cool. The sheet cake can cool right in the pan.

8) While the cakes are cooling, prepare the icing. If the butter and cream cheese are cold, warm them very briefly in the microwave, just till they feel soft but haven't begun to melt.

9) Beat together the cream cheese, butter, sugar, and vanilla till smooth.

10) Spread the soft frosting atop the cooled cake(s).

11) Sprinkle with the crystallized ginger.

Reviews

1 2  All  
  • star rating 09/22/2014
  • member-kristawooster from KAF Community
  • I doubled this recipe and baked 24 cupcakes. The cake had great flavor and was moist and delicious, and the frosting was really great too. I would definitely recommend this recipe!
  • star rating 02/21/2014
  • Sara from Gloucester, VA
  • Everyone raved over these and commented that the crystalized ginger made it perfection.
  • star rating 11/12/2012
  • Emma from Connecticut
  • I have made this recipe twice, once as cupcakes and once as a cake. Both times it has tasted great but it was very dense, moist and almost looked like a can of pumpkin in the shape of a cake. Its weird because it tasted awesome and the frosting is the best I have ever tasted but the consistancy of the cake was definitely not right, I can't even call it cake! I would definitely recommend this recipe if the consistancy was better!
  • star rating 10/22/2011
  • blgriffith from KAF Community
  • Fantastic recipe! I quadrupled it and made 12 small Bundt cakes, 24 mini-muffins, and a 13X9 cake. It baked well in all forms, although the 13X9 took about ten minutes longer. I only had enough powdered sugar to make a triple recipe of icing, but I still covered the cakes with some to spare. Everybody in my family of four loved it --there was none left after three days!
  • star rating 03/18/2011
  • Rebecca Spaulding from KAF Community
  • I just made this for my daughter and son's birthday cake (used the Choconilla KAF recipe) and it was awesome. It's delicious with the traditional carrot / pumpkin spice cakes, but it can be applied to any other cakes.
  • star rating 11/21/2010
  • kpoe from austin, tx
  • Not impressed with this recipe; lacking in flavor. The benefit, however, with using a high proportion rate of pumpkin to other ingredients was the bright orange color of the final product. For a more intense and depth of flavors, I used the recipe from SouthernLiving.com
    Sorry to hear you didn't enjoy this recipe. Thanks for your feedback. - kelsey
  • star rating 10/23/2010
  • MamaTess from KAF Community
  • I made this as a two-layer 9" circular cake today for a baby shower. I originally just made one cake, and it looked sad all by itself, so I decided a second layer was in order. It looked great with the icing tinged pink and the sparkly ginger on top! Everyone really liked it and I think I may make myself more of the icing, it's the best part! (I really like icing...) It did seem to fall a little bit, though, as it cooled and I'm not sure why.
  • star rating 11/07/2009
  • Kesha from Virginia
  • This recipe was perfect!! I doubled the recipe to make 24 cupcakes for won't Halloween and it was a huge hit!! It was a refreshing break from the usual vanilla or chocolate treat. Everyone requested this for Thanksgiving!! The cream cheese icing was divine!! Try this recipe, you won't regret it.
  • star rating 09/28/2009
  • Dixie J from Riverton, Ut
  • First time I baked these cakes and within minutes I had requests for more. They are very simple to make with excellent results. I can't say enough about the flavor, texture and simplicity. Thank you!!!
  • star rating 04/10/2009
  • Adam A. from Greensboro, NC
  • This cake is simply an amazing married blend of Ginger and Pumpkin that will leave a lasting impression even long after it is devoured. The density and texture are reminiscent of something found in an upscale bakery. Be assured that if this cake were for sale, a vendor could easily fetch a high price. The quality is really that impressive. The icing is a thickly rich splendor that beautifully glazes your taste buds with each bite taken. This icing could easily find its way upon any dessert that calls for such provisions. Feel free to keep it as your standard. 5 stars and anyone who does not give it the full 5 is just severely delusional with malformed and ill-working taste buds.
1 2  All  
bakershotline

Related recipes