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Mini Apple Cakes

Mini Apple Cakes – The perfect little apple upside down cakes! Caramelized apples baked into a warm spice cake that are perfect for fall!

Mini Apple Cakes

I love baking with apples. Whether I’m making apple bread, apple pie, or these mini apple cakes, they are always so good! These mini apple cakes are a mix between apple cake and a French tarte tatin, a caramelized fruit tart that is flipped upside-down so that the fruit is on top after it is baked. These apples cakes are made similarly but with cake instead of puff pastry as a base. They are so tasty and great to serve at fall parties or Thanksgiving because of the individual size!

Common Questions About Making Mini Apple Cakes

What are mini apple cakes?

Mini apple cakes are a petite cake made by making a caramel sauce that is topped with slices of apple and a simple spiced cake batter. They are baked in a muffin tin and flipped so that the apples are on top before serving. This is a cross between a French tarte tatin and apple cake.

What kind of pan do I need?

I suggest that you used a muffin tin.

How many servings does this recipe make?

This recipe makes 12 mini cakes.

How long do these cakes last?

These cakes last up to two days when stored in a refrigerated airtight container.

Ingredient Notes –

  • In the apple layer, butter helps create a caramel sauce under the cake. In the cake itself, the butter adds richness and helps keep the cake soft.
  • I love light brown sugar with apples but granulated sugar can be used if that’s what you have on hand.
  • I’m using granny smith apples, but any tart baking apple will work.
  • Eggs bind the cake together so it doesn’t fall apart.
  • Vanilla enhances the flavor of the spices and apple.
  • Flour is our main dry ingredient – make sure to measure using the spoon and level method.
  • Baking powder helps the little cakes rise slightly.
  • Cinnamon is a classic pairing with apple – don’t skip it.
  • Ground nutmeg is also a classic addition to apple flavors. If you don’t have it, feel free to swap more cinnamon.
  • A pinch of salt helps balance out all of the sweetness in the cakes.
  • Milk keeps the cake moist so it doesn’t become too dry.

Looking for more apple recipes? Check these out!

Yield: 12 Mini Cakes

Mini Apple Cakes

Mini Apple Cakes

Mini Apple Cakes - The perfect little apple upside down cakes! Caramelized apples baked into a warm spice cake that are perfect for fall!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


For the Apple Layer

  • 4 tablespoons butter (melted)
  • 1/3 cup light brown sugar
  • 2 small granny smith apples (sliced)

For the Cake Layer

  • 6 tablespoons butter (softened)
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon kosher salt
  • 1/4 cup whole milk


For the Apple Layer

  1. Preheat your oven to 350 degrees F and grease 12 muffin tins with nonstick baking spray.
  2. In a small bowl, whisk together the melted butter and brown sugar until smooth and combined.
  3. Divide the butter mixture between the muffin tins, adding about 1 teaspoon to each one.
  4. Next, cover the butter mixture with sliced apple.
  5. Set aside while you make the cake batter.

For the Cake

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy.
  2. Next, add the eggs and mix to combine. Scrape down the sides of the bowl as needed.
  3. Add the vanilla and mix to combine.
  4. In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  5. With the mixer on low speed, add half of the dry ingredients into the butter mixture.
  6. With the mixer still on low, add the milk followed by the remaining dry ingredients.
  7. Mix just until the cake batter is fully combined - you don't want to over mix.
  8. Divide the cake batter between the muffin tins, making sure to carefully pour it over the apples so they don't move.
  9. Bake the cakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the cakes from the oven and set the pan on a wire rack to cool for 20 minutes.
  11. Then, run a knife around the edge of each mini cake and flip them out onto a platter.
  12. Serve and enjoy. Store any leftover cake in an airtight container in the fridge for up to two days.

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