The Triton

Career

Pumpkin Spice Mini-Cakes with Cinnamon Cream Cheese Frosting

ADVERTISEMENT

One of my yacht owners also owns a professional minor baseball team in Sioux City, Iowa. As a fan, I traveled to Sioux City in September to cheer on the team. This trip gave me the perfect opportunity to put together a Midwest regional favorite. This delicious treat will get rave revues at any Halloween party.

Ingredients:

  • 1/2 cup butter, room temperature
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 15oz can pumpkin puree (not pumpkin pie filling)
  • 1/3 cup sour cream
  • 3 cups flour
  • 2 Tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the frosting:

  • 1/4 cup butter, room temperature
  • 4 oz. cream cheese, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2-3 cups powdered sugar

Preheat oven to 350 degrees F. In the bowl of an electric mixer, or with a hand mixer, beat butter and sugars together for 1 minute. Add egg and vanilla, and beat to combine. Add pumpkin puree and sour cream then beat to combine.

Pumpkin Spice Mini-Cakes with Cinnamon Cream Cheese Frosting by Capt. John Wampler

Pumpkin Spice Mini-Cakes with Cinnamon Cream Cheese Frosting by Capt. John Wampler

In a separate bowl, stir together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch.

Drop batter using a cookie scoop onto a parchment paper-lined baking sheet and bake for 10 minutes, rotating the pan halfway through.

While the cakes bake, make frosting. Beat together butter, cream cheese, vanilla and cinnamon in a large bowl until smooth. Mix in powdered sugar 1/2 cup at a time until desired consistency.

When cakes are cooked, let them cool for one minute on the baking sheet before removing to a cooling rack to cool completely. Once cooled, slice cakes in half.

Spoon frosting in a gallon zip-top bag and snip off a corner. Pipe the frosting onto one half of the cakes, then top with remaining half. Enjoy, JW.

Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com.

Related Posts...
Crew's Mess: by Capt. John Wampler In the United States, Read more...
Crew’s Mess: by Capt. John Wampler Recently, I delivered a Viking Read more...
Crew Mess: by Capt. John Wampler When was the last Read more...
Crew Mess: by Capt. John Wampler This is a fun Read more...
Crew Mess: by Capt. John Wampler The color of springtime Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Working toward smooth sailing with crew visas

Working toward smooth sailing with crew visas

By Dorie Cox Yachts and their crew spend tens of millions of dollars on refits, maintenance and repairs, as well as provisions, …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue …

Mexican marina makes room for larger yachts

Mexican marina makes room for larger yachts

Paradise Village Marina in Puerto Vallarta, Mexico, has recently reconfigured the marina to hold more and larger yachts. The marina now has …

Triton Networking nets $1,500 for injured yachtie

Triton Networking nets $1,500 for injured yachtie

More than 200 captains, crew and industry people challenged the weather to attend Triton Networking last night with global marine travel …