Apple Cinnamon Mini Bundt Cakes

Apple Cinnamon Mini Bundt Cakes

Apples and cinnamon come together in this delightful mini Bundt cake.

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Course: Dessert

Cuisine: American

Keyword: apple and cinnamon, fall dessert, mini Bundt cake

Prep Time: 20

Cook Time: 30

Servings: people

Calories: 398kcal

Author: Candace Bourzac

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.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition