Mini Cream Cheese Pound Cakes Recipe- Learn Like a Pro

Mini Cream Cheese Pound Cakes Recipe- Learn Like a Pro:-A delightful dessert, mini cream cheese pound cakes combine the opulent flavours of cream cheese with the moist and dense texture of traditional pound cake. These cakes are called mini cream cheese pound cakes. Due to the fact that these miniature versions offer the ideal combination of sweetness and sourness, they are a delectable dessert that can be enjoyed for any occasion.

Mini Cream Cheese Pound Cakes Recipe- Learn Like a Pro


These miniature pound cakes are sure to leave a lasting impression, regardless of whether they are consumed on their own as a standalone indulgence or in conjunction with fresh berries and a touch of whipped cream. Listed below is a comprehensive recipe that will walk you through the process of making these mouthwatering treats.



  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


Also Read:-Blueberry Coffee Cake Muffins Recipe- Learn Like a Pro



  • Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). A mini bundt cake pan should be greased and floured, or a muffin tin should be lined with cupcake liners instead.
  • Combining the all-purpose flour, baking powder, and salt in a bowl of medium size, sift the ingredients together. Put aside for later.


  • Combine the butter that has been softened with the cream cheese in a large mixing bowl and cream them together until they are smooth and creamy. Either a hand mixer or a stand mixer set to medium speed can be used to accomplish this task.
  • Blend the granulated sugar into the creamed mixture in a slow and steady manner until the mixture becomes fluffy and light.


  • Incorporate the eggs one at a time by beating them in, making sure that each egg is completely incorporated before adding the next layer. To ensure that everything is thoroughly combined, add the vanilla extract.
  • Using a low speed mixer, gradually incorporate the dry ingredients that have been sifted into the wet mixture until they are just combined. Take care not to overmix the ingredients, as doing so can lead to a cake that is stiff.


  • Take the batter and spoon it into the mini bundt cake pan or muffin tin that has been prepared, filling each cavity approximately two thirds of the way.
  • When baking mini bundt cakes, bake them in an oven that has been preheated for 18 to 20 minutes. When baking cupcakes, bake them for 15 to 18 minutes, or until a toothpick inserted into the centre of the cake comes out clean.


  • After removing the cakes from the oven, wait ten minutes for them to cool down in the pan before moving them to a wire rack to finish cooling down completely.
  • After the mini cream cheese pound cakes have cooled, you can either sprinkle them with powdered sugar for a decorative touch or drizzle them with a simple glaze that is made from powdered sugar and milk. There are two options available.


  • As a delightful sweet treat that can be served and enjoyed for any occasion, these mini cream cheese pound cakes are sure to please.


Nutrition Information (per mini cake):

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 65mg
  • Sodium: 110mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 0.5g
  • Sugars: 15g
  • Protein: 3g


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