Pumpkin Mini Cakes with Cream Cheese Icing
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 Bakers' Banter.
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
- 1/2 cup cream cheese
- 3 tablespoons butter
- 1 3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons finely diced crystallized ginger
Directions
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1) Preheat the oven to 350°F. Lightly grease a pumpkin mini cheesecake pan, or a 9" x 9" or 7" x 11" pan. |
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2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder till smooth. |
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5) If you're using a 9" square pan or 7" x 11" pan, pour the batter into the pan. |
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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. |
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Recipe summary
- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 20 mins. to 30 mins.
- Total time:
- 35 mins. to 55 mins.
- Yield:
- 12 mini cakes
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- Recipe comments (7) »
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.
Reviews
11/07/2009
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.
09/28/2009
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!!!
04/10/2009
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.
11/22/2008
Delicious, just the treat for a near-Thanksgiving weekend. I baked mine in mini muffin tins and got 32 out of them. Cute and tasty.
11/04/2008
I did not like these at all. They were dense and chewy. They did not have enough pumpkin flavor. The icing was ok.
How did you measure your flour. We recommend the fluff, sprinkle and level method shown here:http://www.kingarthurflour.com/recipes2008/measuring-flour.html
If you dip with your cup, each cup of flour could easily have an extra ounce or two in it, which would result in a dense flavorless finished product.Mary @ King Arthur Flour
10/21/2008
I used this recipe for a recent church fund raiser. Have orders for additional cakes!
10/21/2008
This looks very good, I plan to make it this week for a jewelry party.
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