Description
These Maple-Pecan Mini Pound Cakes with Maple Cream Cheese Frosting are the perfect bite-sized fall dessert — buttery, nutty, and sweetened with pure maple syrup. Each mini cake is topped with a creamy, maple-infused frosting that melts perfectly into every bite. Perfect for gatherings, brunches, or cozy weekends at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar
- 4 large eggs
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¾ cup chopped toasted pecans
- ¼ cup whole milk
- Maple Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tablespoons pure maple syrup
- Pinch of salt
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Grease and flour mini loaf pans or a 12-cup muffin tin.
- Toast the pecans: Spread chopped pecans on a baking sheet and toast for 5–7 minutes until fragrant. Set aside.
- Cream butter and sugars: Beat butter, granulated sugar, and brown sugar together until light and fluffy (about 3 minutes).
- Add eggs and flavorings: Beat in eggs one at a time, then mix in maple syrup and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined, then fold in toasted pecans.
- Bake: Divide batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and salt. Mix until creamy and fluffy.
- Frost and serve: Spread or pipe frosting over cooled cakes. Garnish with extra pecans or a drizzle of maple syrup if desired.
Notes
For best flavor, use pure maple syrup. You can make these cakes a day ahead — store unfrosted cakes in an airtight container at room temperature, then frost before serving. To freeze, wrap cakes individually and thaw before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 380
- Sugar: 26g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg