These Mini Apple Upside Down Cakes are the perfect way to celebrate the autumn season! These bite-sized cakes are rich, buttery, and topped with caramelized apples for a dessert that’s both irresistibly delicious and so simple to make!
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The Best Mini Apple Upside Down Cakes Recipe
Based on a classic pineapple upside down cake, these mini apple upside down cakes are perfect for fall when apples are in season! Making them mini means they are just the right size and so cute, too!
Using pantry staples like flour, sugar, butter, and apples means you can whip these up without a trip to the store. The combination of butter and brown sugar at the base of each cake creates a caramelized topping that pairs beautifully with the cinnamon-spiced cake!
Ingredients Needed
- Unsalted Butter & Brown Sugar: To caramelize the apples while the cakes bake, add a little bit of butter and brown sugar into the bottom of the muffin tin! You will also need room temperature butter to add to the batter.
- Apple: I like to use a sturdy, tart apple like Granny smith or honeycrisp. Any apple you have on hand will work here though!
- Granulated Sugar & Brown Sugar: The batter requires both regular granulated sugar and brown sugar for a depth of flavor.
- Egg: Egg adds structure and helps the cakes get fluffy in the oven!
- Vanilla: Vanilla adds extra flavor to the soft cakes.
- All Purpose Flour: All-purpose flour works great here. If you need to make gluten-free mini cakes, use a gluten-free replacement flour!
- Baking Powder: To give some rise to the cakes!
- Cinnamon: Cinnamon adds a nice hint of Fall spice to the cake.
- Milk: To keep the mini upside down cakes super moist!
How to Make Mini Apple Upside Down cakes
- Preheat & Prep: Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
- Add Butter & Sugar to Muffin Tin: Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
- Add the Apple Slices: Next add the sliced apples to the bottom of each muffin tin. I did about 3 slices in each. Set aside and start working on your batter.
- Cream the Butter & Sugar: Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
- Add Egg & Vanilla: Add in egg and vanilla and mix until combined.
- Add Dry Ingredients: In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
- Add Batter to Muffin Tin: Divide the batter between the muffin tin.
- Bake: Bake for 20-24 minutes or until the cakes look golden brown and set.
- Cool & Enjoy: Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely. Serve warm with a scoop of ice cream!
Tips for Success
- Spray the pan well! Make sure to spray the muffin tin well with cooking spray or grease with butter beforehand to ensure that the cakes and the caramelized apple topping don’t stick!
- Take note of the cooling time. After baking, make sure to allow the mini apple upside down cakes to cool, but not for too long! This allows the caramel topping to set a bit, but if it cools for too long, it will start to stick to the muffin pan.
- Serve these mini apple upside down cakes warm with a scoop of vanilla ice cream on the side!
give my other mini upside down cakes a try!
39 minutes- 45 minutes
- 1 hour 10 minutes
- 40 minutes
Frequently Asked Questions
What type of apple should I use for baking?
Granny Smith, Honeycrisp, and Fuji apples are great options for this cake recipe. They hold their shape well during baking and have a good balance of sweetness and tartness.
How should I store leftover mini apple upside down cakes?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Before serving, warm them slightly in the oven or microwave to re-warm the caramelized apple topping!
More Easy Dessert Recipes to Try
- Mini Cheesecake Cupcakes
- No Bake Chocolate Cookies
- No Bake Cheesecake Cups
- Oatmeal Apple Crisp
- 6 Ingredient Apple Cinnamon Cookies
Mini Apple Upside Down Cakes
Ingredients
- 2 tbsp unsalted butter, cold
- 1/4 cup light brown sugar
- 1 large apple, sliced
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.Divide the 2 tablespoons of butter and 1/4 cup light brown sugar between the 12 muffin tins. (I did this by cutting the butter into 12 little cubes)
- Next add the sliced apples to the bottom of each muffin tin. I did about 3 slices in each. Set aside and start working on your batter.
- Add 1/3 cup butter, 1/2 cup granulated sugar and 1/4 cup light brown sugar to a stand mixer fitted with the paddle attachment. Cream for 3 minutes or until lighter in color and fluffy.
- Add in egg and vanilla and mix until combined.
- In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk.
- Divide the batter between the muffin tin. Bake for 20-24 minutes or until the cakes look golden brown and set.
- Allow the cakes to cool in the pan for 5 minutes then carefully flip the tray to release them onto a wire rack to cool completely.Serve warm with a scoop of ice cream!
Nutrition Information
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