These Mini Apple Upside Down Cakes feature tender cinnamon-spiced cake topped with buttery, caramelized apples. They’re baked individually in a muffin pan, then flipped over to reveal the gooey apple topping. Serve them warm with vanilla ice cream for the ultimate fall dessert!

If you love apples and caramel then give my Caramel Apple Mini Cheesecakes a try!

Mini apple upside down cake on a plate with a scoop of ice cream on top.
Kelley Simmons Kelley’s Tips

To Make Mini Apple Upside Down Cakes

  • 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!
  • Run a knife around the edges first. This makes the flip much cleaner.
  • 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!
Kelley

Ingredients

  • 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

  1. Preheat & Prep: Preheat oven to 350 degrees. Spray a muffin tin with nonstick cooking spray.
  2. 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)
  3. 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.
Muffin tin cavities with a small layer of brown sugar and a pieces of butter.
  1. 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.
Butter and sugar being creamed together in the bowl of a stand mixer.
  1. Add Egg & Vanilla: Add in egg and vanilla and mix until combined.
  2. 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.
Cake batter in the mixing bowl of a stand mixer.
  1. Add Batter to Muffin Tin: Divide the batter between the muffin tin.
  2. Bake: Bake for 20-24 minutes or until the cakes look golden brown and set.
  3. 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!
Filling the muffin tin with apples and cake batter on top.

More Mini Upside Down Cakes

Mini Apple Upside Down Cakes FAQ

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 do you keep upside down cake from sticking?

Make sure to spray the muffin tin liberally with non stick cooking spray. It also helps to use a nonstick muffin pan.

Do mini apple upside down cakes need to be refrigerated?

They can be left at room temperature for up to 2 days. Any longer I would refrigerate them for up to 5 days. Before serving, warm them slightly in the oven or microwave to re-warm the caramelized apple topping!

Apple upside down cake served on a plate with a golden spoon.

More Apple Recipes 🍎

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    A small round baked dessert, such as Mini Apple Upside Down Cakes, topped with a scoop of vanilla ice cream is served on a white plate with a gold spoon beside it.
    Recipe

    Mini Apple Upside Down Cakes

    5 from 2 votes
    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!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Serves 12
    Rate Print

    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

    Calories: 201kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 63mgPotassium: 105mgFiber: 1gSugar: 20gVitamin A: 265IUVitamin C: 1mgCalcium: 44mgIron: 1mg
    A small round baked dessert, such as Mini Apple Upside Down Cakes, topped with a scoop of vanilla ice cream is served on a white plate with a gold spoon beside it.

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy