Mini Spice Cakes with Cream Cheese Frosting

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 4 tsp ground cinnamon
• 1 ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cardamom
• 3 eggs, room temperature
• 1 ¾ cups granulated sugar
• 1 tsp vanilla extract
• ½ cup + 2 tablespoons canola oil
• 1 cup warm whole milk
• Nonstick cooking spray

Cream cheese frosting:

• 3 8oz bricks of cream cheese, room temperature
• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 3 cups icing sugar
• 2 tsp pure vanilla extract

Directions

1. Spray mini loaf pans with cooking spray, line them with parchment paper strips, and spray again.
2. Whisk together the flour, baking powder, salt, and spices in a bowl. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, mix the eggs, vanilla, and sugar on high speed for 5 minutes.
4. Drizzle in the oil and mix on high speed for 5 more minutes.
5. Add one-third of the dry ingredients and half of the milk. Mix on medium-low speed until just combined. Repeat with the remaining dry ingredients and milk, finishing with the final third of the dry ingredients. Mix just until smooth.
6. Add the batter to the prepared mini loaf pans, using about ¼ cup for each well.
7. Bake at 350°F for 17 to 19 minutes, or until a cake tester comes out clean.

For the Cream cheese frosting:

1. Combine all ingredients in bowl or stand mixer fitted with the paddle attachment and mix on medium-high just until smooth.
2. Pipe or spread frosting on each mini cake. You can garnish with toasted nuts, sprinkles, or toasted coconut, or leave as is.