Apple Cinnamon Mini Bundt Cakes
Apple and cinnamon are the classic flavors that instantly make you think of Autumn. With bits of apples throughout and just enough cinnamon and cinnamon-spiced cream cheese frosting, these mini Bundt cakes are just what you’ve been looking for. Did I mention they come together in one bowl?
If apple cinnamon is your idea of a perfect fall flavor, you’re going to want these little cakes. They come together in one bowl clean up is a breeze. And what’s better than a dessert that’s easy to clean up?
And let’s not forget about the cream cheese frosting! I know I mentioned it before, but it’s worth mentioning twice. Yum! Maybe the best part of the cakes, along with the bits of apple. Seriously, bring these to your office party, or just have one with your morning coffee.
Make it brunch
If you’re looking to make this into a brunch, you could pair them with my Quinoa and Lentil Salad and my Air Fryer Brussels Sprouts.
More Mini Bundts
Ingredients
This recipe uses many of the main staples of baking: flour, sugar, eggs, salt, and vanilla-with a few other key ingredients.
- Apple You can use any apple you like in this recipe, though some of my favorites are- Pink Lady, Northern Spy, and Ever Crisp.
- Yogurt or sour cream Either one will work for moisture and tanginess.
- Cinnamon Baking’s favorite spice. Ok, I made that up, but cinnamon does seem like it goes well with so many things.
Baker’s Notes
Don’t overfill your Bundt pans! Sticking to the 2/3 full rule helps prevent overflow and keeps them looking pretty.
Let the cakes cool before icing so the icing doesn’t melt right off.
Let’s make apple cinnamon mini Bundt cakes!
These mini Bundt cakes are incredibly easy to make—and they come together in just one bowl! 🙂 Better yet, you don’t need a stand mixer or even an electric hand mixer. All you need is a whisk and a rubber spatula, making cleanup just as easy as the recipe itself.
Let’s get baking!
Whisk the eggs until frothy, about 1 minute. Add the sugar and whisk for another minute until combined. Whisk in the milk, then add the melted butter. Whisk in the sour cream, baking powder, baking soda, vanilla, and salt.
Mix in the chopped apple, then add the flour in 1/2 cup increments, mixing in between each addition.
Divide the batter evenly among the prepared mini Bundt pans and bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely. Once cooled, they’re ready for the cream cheese frosting.
Decorating the mini Bundts
I just made a super simple cream cheese frosting to fill the middle of these Bundts. It is so delicious! I love the Wilton 4B star tip, but you can use whatever tip you prefer. A sprinkle of cinnamon gives it some character and wa-la, they are ready to eat.
Frequently Asked Questions
These cakes can be stored on the countertop for 3 days in an airtight container or in the fridge for up to a week in an airtight container.
Yes, you can freeze these little cakes. Once the cakes have cooled down completely, wrap them individually in plastic wrap and add them to a freezer-safe container or bag. Freeze for up to one month. Thaw at room temperature or overnight in the fridge. Add any toppings or fillings once thawed out.
For best results, you want to fill each well of a mini Bundt pan 2/3 to 3/4 the way full. This leaves enough room for the cakes to expand without forming a dome on the bottom of the cakes.
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Apple Cinnamon Mini Bundt Cakes
Ingredients
- 2 cups all purpose flour
- 1/2 cup butter
- 2/3 cup sugar
- 2 eggs
- 1/2 cup yogurt
- 1 cup milk
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup apple
Topping
- 1 1/2 cups cream cheese frosting
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
- Peel and core a large apple and cut it into chunks. Add to a food processor and pulse until very finely chopped. Set aside.
- In a large mixing bowl, add the two eggs and whisk until frothy, for roughly 60-90 seconds. Add in 2/3 cup sugar and whisk until fully combined.
- Add 1 cup of milk and whisk until combined. Add the 1/2 cup of yogurt and whisk until combined.
- Add 1/2 cup of melted butter, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until combined.
- Fold in 3/4 cup of chopped apple.
- Add the flour in next. Start with a 1/2 cup at a time, stirring in between each addition, until you get to the full amount of 2 cups.
- Fill each Bundt pan cup about 2/3 to 3/4 full. Bake for 30 minutes or until a toothpick inserted in the thickest part comes out mostly clean.I use silicone pans. If you use metal pans, spray them with a non-stick spray to help the Bundts release.
- Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack. Be sure the cakes are fully cooled before adding any toppings.
- You can use any decorating tip you like to pipe the frosting onto the Bundts. I like using the star tip. Pipe roughly 2 tablespoons of frosting onto each Bundt, or to your taste.
Notes
- Store the mini Bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze the cakes, wrap each one individually in plastic wrap, then add to a freezer-safe container and freeze for up to 30 days.
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