Description
This Pumpkin Spice Mini Cake is a delightful autumn-inspired dessert featuring a moist pumpkin-flavored cake infused with warm spices and espresso, topped with a creamy maple cream cheese frosting. It’s perfect for cozy gatherings or festive occasions, delivering rich flavors and a tender crumb with a luscious frosting that complements the pumpkin taste beautifully.
Ingredients
Scale
Cake
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 3/4 cup pumpkin butter
- 1/4 cup canned pumpkin puree
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons hot espresso or hot water
Maple Cream Cheese Frosting
- 1 1/2 sticks salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pumpkin butter, canned pumpkin puree, eggs, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Gradually add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to the wet mixture. Stir until all ingredients are fully incorporated into a consistent batter.
- Incorporate Espresso: Beat in the hot espresso or hot water to the batter to enhance the cake’s flavor and provide moisture.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25-30 minutes or until the center is set, and a toothpick inserted in the middle comes out clean.
- Brown the Butter for Frosting: To prepare the frosting, melt the butter in a skillet over medium heat, cooking it until it browns lightly and emits a toasted aroma (about 2-3 minutes). Remove from heat and transfer to a mixing bowl. Let it cool to room temperature.
- Make Frosting: Add softened cream cheese to the browned butter and beat until the mixture is very creamy. Gradually beat in powdered sugar and maple syrup until light and fluffy. Incorporate vanilla extract and mix until fully combined. If the frosting is too loose, add more powdered sugar to thicken it to desired consistency.
- Frost the Cake: Once the cake has completely cooled, spread the maple cream cheese frosting evenly over the top. Decorate as desired, slice, and serve to enjoy this festive pumpkin treat.
Notes
- You can substitute hot water for espresso if you prefer a milder flavor.
- Make sure the cake is completely cooled before frosting to prevent frosting from melting.
- For a more intense pumpkin flavor, additional pumpkin butter can be added.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Allow cream cheese and butter to come to room temperature to ensure smooth frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, pumpkin spice dessert, mini cake, cream cheese frosting, autumn dessert, maple frosting, fall cake
