Lemon Cream Cheese Mini Pound Cakes with Lemon Cream Cheese Frosting

Saw a recipe for cream cheese pound cake and another for lemon cream cheese pound cake, combined the two and made further alterations to the recipe. I formed them in a cupcake pan to make the perfect single serving portions. Once again theses are an item with cream cheese that my husband actually enjoys (minus the topping of course).

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Lemon Cream Cheese Mini Pound Cakes

Yield: 24 cupcake sized pound cakes

Ingredients:

1 pkg (8oz) cream cheese, room temperature
1 1/2 cups butter, room temperature
2 1/2 cups coconut sugar
2 1/2 tsp madagascar vanilla bean paste
zest of 2 meyer lemons
juice of 1 meyer lemon
6 eggs, room temperature
3 cups flour
1 tsp baking powder
1/4 tsp baking soda

Lemon Cream Cheese Frosting:

3/4 pkg (6oz) cream cheese
juice of 2 meyer lemons 

2 tbsp agave syrup

Preparation:

Preheat oven to 325 degrees F.

Cream together butter and cream cheese until smooth. Add sugar and continue mixing on low speed. Add eggs 2 at a time, mixing thoroughly between each addition. Add vanilla, lemon juice, and lemon zest. Mix briefly.

Combine dry ingredients and add to the wet ingredients. Mix on low speed until flour is just combined, be careful not to over mix.

Scoop batter into pre-lined muffin pans. Bake for 30 minutes.

Frosting:

Combine ingredients and spread onto cool mini pound cakes.

The un-iced mini pound cakes. The batter is fairly dark due to the coconut sugar.