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Mini Pumpkin Cakes with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 56 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings (two mini layered cakes)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pumpkin Cakes are moist, spiced individual cakes perfect for fall or anytime you crave a cozy treat. Each small cake is topped with a luscious cream cheese frosting, creating a perfect balance of sweet and tangy flavors. Baked in ramekins, they make a charming dessert for two, with tender pumpkin-infused crumb and warming spices like cinnamon, nutmeg, and cloves.

Ingredients

Scale

Mini Pumpkin Cakes

  • 90 grams (3/4 cup) flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 14.2 grams (1 tbsp) unsalted butter
  • 99 grams (1/2 cup) sugar
  • 25 grams (1/8 cup) oil
  • 1 egg
  • 3.75 oz (about 1/2 cup) pumpkin puree

Cream Cheese Frosting

  • 2 oz (1/4 cup) unsalted butter
  • 4 oz cream cheese
  • 130 grams (1 cup and 2 tbsp) powdered sugar

Instructions

  1. Prepare for Baking: Preheat your oven to 350° F (175° C). Grease four 3 oz ramekins with butter or cooking spray, then set them aside to prepare the batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set this mixture aside.
  3. Cream Butter, Sugar, and Oil: In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the unsalted butter, sugar, and oil on medium-high speed until the mixture becomes light and fluffy, about 2-3 minutes.
  4. Add Egg and Pumpkin: Add the egg to the creamed mixture, mixing well. Then add the pumpkin puree, scraping down the bowl’s sides with a spatula as needed to incorporate all ingredients evenly.
  5. Combine Wet and Dry: With the mixer on low speed, gradually add the flour and spice mixture to the wet ingredients. Mix just until everything is combined to avoid overmixing, which can toughen the cakes.
  6. Fill Ramekins and Bake: Divide the batter evenly among the prepared ramekins, smoothing the tops so they are level. Bake for 22 to 25 minutes or until a toothpick inserted into the center of each cake comes out clean.
  7. Cool the Cakes: Remove the cakes from the oven and allow them to cool for 15 minutes on a cooling rack. Carefully run a knife along the edges of the ramekins, invert the cakes onto a cooling rack, and let them cool completely before frosting.
  8. Make Cream Cheese Frosting: While the cakes bake, beat together the butter and cream cheese in a large bowl until smooth and creamy. Scrape down the sides, sift in the powdered sugar, then mix on low speed until fully incorporated and smooth.
  9. Chill Frosting: Cover the frosting with plastic wrap and chill in the refrigerator to firm up slightly, making it easier to pipe.
  10. Prepare Cake Layers: Once the cakes have completely cooled, use a serrated knife to gently trim off the domed tops of each cake, creating flat layers suitable for stacking.
  11. Pipe Frosting: Transfer the frosting to a pastry bag fitted with a large tip (such as Ateco 869). Pipe five dollops evenly spaced around the edge of each cake layer, plus one in the center, by holding the bag vertically and pressing down before lifting away.
  12. Assemble Cakes: Stack the cake layers with frosting dollops between them to create two cakes each with two layers. Handle carefully to keep the layers evenly aligned.
  13. Serve or Store: These mini cakes are best enjoyed immediately at room temperature, but you can chill them if making ahead. If chilled, allow to warm slightly in the microwave or sit at room temperature for 15 minutes before serving.

Notes

  • For the best flavor and texture, eat the cakes shortly after assembling. However, chilling is possible for advance preparation.
  • If chilled, warm the cakes in the microwave briefly or let sit at room temperature for 15 minutes prior to serving to enhance softness and flavor.
  • Use fresh pumpkin puree or canned 100% pumpkin for consistent results.
  • Spices can be adjusted according to preference, adding more cinnamon or nutmeg for a stronger spice profile.

Nutrition

  • Serving Size: 1 mini layered cake (approx. half recipe)
  • Calories: 380
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://jessicasrecipes.com/mini-pumpkin-cakes-with-cream-cheese-frosting-recipe/