Maple Cream Cheese Cakelets ~ Giving Thanks

Aren't these little acorn cakes sweet? Many of you know how much I love acorns, so when I saw this Williams Sonoma pan, I couldn't resist it.


It was ridiculously expensive, especially for someone who is used to finding muffin tins at the thrift store, but we've been using it often and have each cakelet down to 20 cents
each. ;0)




Last week I made some buttery brown sugar cakelets filled with maple cream cheese and topped with crunchy turbinado sugar.


The good news is, they can be made with mini muffin pans and are just as yummy!



~Maple Cream Cheese Cakelets~
Makes 24 mini muffins

For the cakelets:
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ginger
1/8 tsp ground cloves
1/2 cup milk
3/4 tsp vanilla extract
8 tbs. (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
2 eggs, lightly beaten

For the glaze:
1/4 cup white sugar
1/4 cup maple syrup
2 tbs. water

For the frosting:
2 tbs. butter, softened
2 oz. cream cheese, softened
3 tbs. maple syrup
1 1/2 cups confectioners' sugar

Raw (turbinado) sugar for decorating

1. Preheat oven to 350F. To make the cakelets, sift together the flour, baking powder, salt, cinnamon, ginger and cloves. Set aside.

2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.

3. Add the brown sugar and white sugar and continue beating until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

4. Add the eggs a little at a time, beating well after each addition.

5. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

6. Spoon batter into 24 greased mini muffin pans. Bake until a toothpick inserted into the center of the cakelets comes out clean, about 10 minutes.

7. Let cool in pan for 5 minutes, then removed to wire rack.

8. Meanwhile make the glaze: In a small saucepan over medium heat, combine the sugar, maple syrup and water. Cook until the sugar has dissolved and the mixture is slightly thickened, 3 to 5 minutes. Remove from heat.

9. Set the rack with the cakelets over a sheet of waxed paper. Using a pastry brush, brush the warm cakelets with the glaze. Let cool completely.

10. To make the frosting: In the bowl of an electric mixer fitted with the whisk, beat the butter and cream cheese on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, add the maple syrup and confectioners' sugar and beat until combined, 2 to 3 minutes, stopping the beater occasionally to scrape down the sides of the bowl.

11. Frost cakelets and sprinkle with tubinado sugar.


Let me know if you try them!

More Thanksgiving Recipes:
Pumpkin Roll
Refrigerator Dinner Rolls