Mini Poppy Seed Pound Cakes Recipe

Name: Mini Poppy Seed Pound Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy cream; 3/4 cup light brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 cup all-purpose flour; 1/3 cup poppy seeds (1 1/2 ounces); 1 teaspoon baking powder; 1 teaspoon salt; 2 ounces cream cheese, softened; 1 tablespoon heavy cream; 1/2 teaspoon pure vanilla extract; 1/2 cup confectioners' sugar

Servings: persons

1/2 cup heavy cream
3/4 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup poppy seeds (1 1/2 ounces)
1 teaspoon baking powder
1 teaspoon salt
2 ounces cream cheese, softened
1 tablespoon heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar

1
Make the frosting Preheat the oven to 350.
2
Butter and flour mini-muffin pans.
3
Whip the cream until it holds a peak.
4
Using an electric mixer, beat the brown sugar and eggs until blended.
5
Beat in the vanilla.
6
Add the four, poppy seeds, baking powder and salt and mix until just incorporated.
7
Fold in the whipped cream.
8
Spoon the batter into the muffin pans, filling them three-quarters full.
9
Bake for 8 to 10 minutes, or until the cakes spring back when gently pressed.
10
Let cool in the pan for 1 to 2 minutes, then turn them out onto a wire rack to cool completely.
11
In a bowl, combine the cream cheese, cream and vanilla.
12
Blend with a fork until smooth.
13
Add the confectioners' sugar and mix well.
14
Frost the cakes with a small knife.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup heavy cream, 3/4 cup light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract, and more.

Yes, Mini Poppy Seed Pound Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Poppy Seed Pound Cakes

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