Cream Cheese Filled Tea Cakes

½ cup butter
1 cup sugar
2 eggs
½ teaspoon vanilla
1 cup flour
½ teaspoon baking powder
dash salt
1/3 cup milk

4 oz. cream cheese, softened
1 teaspoon milk
½ teaspoon vanilla
1¾ cups powdered sugar

Fresh fruit or candy, for topping

Preheat oven to 350º F.

Cream butter and sugar together in large mixing bowl. Add eggs and vanilla and beat on high speed for 5 minutes. Slowly mix in flour, baking powder, and salt. Slowly mix in milk on slow speed.

Spray Tea Cake Pan with non-stick cooking spray. Divide batter evenly among all cups in pan. Bake for 18-20 minutes. Cool slightly and remove from pan. Cool completely. Cut off tops of cakes to make a flat bottom when inverted.

Beat cream cheese, milk, and vanilla on low speed until smooth. Slowly mix in powdered sugar and then beat until slightly fluffy.

Pipe cream cheese filling into well of each tea cake. Top with fresh fruit or candy. Serve within 2 hours.