The absolute best apple mini bundt cakes recipe and the only one you’ll ever need! What I love about this recipe is it’s light and moist and you can swap out another fruit or flavoring and make a different topping. These mini cakes are a wonderful make-ahead dessert to serve at a potluck or holiday gathering.
Why this recipe works
You can mix up these mini bundts without needing a cumbersome stand mixer. Easy recipe to make a day ahead, they taste great the next day and stay moist and delicious!
Easily swap out ingredients or add in some lemon zest or replace the cinnamon with chocolate chips.
Step by Step Instructions
Step One: Preheat oven to 350° F. Chop the apples, grate the orange peel, and set aside. Coat the baking pan with cooking spray.
Step Two: In a large bowl combine the 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
Step Three: Cut in 6 tablespoons butter using a pastry blender or 2 forks.
Step Four: In a separate bowl mix together the eggs, vanilla, and yogurt.
Step Five: Add the yogurt mixture to the flour and mix well. The batter will be thick.
Step Six: Stir in the apples and orange peel and mix until incorporated.
Step Seven: Use a small cookie scoop to divide the batter into each pan well. Bake at 350° F for about 20-25 minutes.
Step Eight: When the bundts are done, remove from the oven and place them on a cooling rack, and set the bundts right side up.
Mini Bundt Toppings
The small bundt cakes are great just sprinkled with a little cinnamon sugar or you can make a simple glaze.
Step One: In a small bowl melt the remaining 5 tablespoons of butter. In a separate bowl mix the sugar and cinnamon
Step Two: While still warm, brush each Bundt top with the melted butter and sprinkle with the cinnamon sugar.
❓ Mini Bundt Cakes: Frequently Asked Questions
I recommend the Nordic Ware Brownie pan or their mini bundt cake pan. The small wells are perfect for these little sweet snacks.
Set eggs out on the counter for about 30 minutes before you bake, just don’t leave them out for more than an hour.
Use regular all-purpose flour, my fav is Kings Arthur Organic All-Purpose Flour, you can easily find this in most grocery stores.
I use this vanilla paste in my recipe, I find the paste kind of ups the vanilla flavor. If you don’t have vanilla paste on hand, using the vanilla extract works just as good, it’s just a personal preference of mine to use the paste.
I used a Cosmic Crisp variety, but most any apple works. If you use a food processor to chop or shred, make sure to drain any water from the apples before adding to the bundt batter.
For most things I bake I use salted butter, some bakers may prefer to use unsalted so they can control the amount of salt in the recipe.
What to substitute for a bundt pan?
If you don’t regularly bake Bundt’s you might not have a mini bundt pan or brownie pan. Not to worry because here are two good options:
Muffin tins – These make a great substitute, they are close in size and very easy to find or borrow.
Ramekins – Small 6-ounce baking ramekins work very well.
What is Cutting in Butter?
Cutting in” means incorporating the butter into the flour so little pieces of the raw butter stay whole in the flour mixture. I sometimes use a pastry blender but mostly just use my fingers and forks to mix in the butter and work fast so the butter does not melt. If you’ve never “cut in butter”, check out this YouTube video: How to Cut Butter into Flour
- Always start by reading the recipe thoroughly.
- Measure out all the ingredients before you start mixing.
- Bring the eggs and other ingredients to room temperature
- Use a baking release spray in the brownie or mini bundt pan, this is especially important when the wells are decorative.
- Use fresh baking powder so you give the proper rise to the bundt cakes.
- Divide the cake batter between the pan wells evenly.
The links below are affiliate links and will take you to the selected item on Amazon.com
- Mini Bundt pan for making 6 small Bundt cakes
- Brownie Pan for making 12 mini Bundt cakes
- Pastry Brush
Small Batch Apple Cinnamon Mini Bundt Cakes
Bundt Cakelet Batter
- 1 ½ cups flour
- ½ cup sugar
- 1¾ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon grated orange peel
- 6 tablespoons salted butter chilled
- ¾ cups grated apple peeled
- 1 egg beaten
- 1 teaspoon vanilla paste
- 6 ounces plain yogurt
- 5 tablespoons butter melted
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350° F. Chop the apples, grate the orange peel, and set aside. Coat the baking pan with cooking spray.
- In a large bowl combine the 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
- Cut in 6 tablespoons butter using a pastry blender or 2 forks.
- In a separate bowl mix together the eggs, vanilla, and yogurt.
- Add the yogurt mixture to the flour and mix well. The batter will be thick.
- Stir in the apples and orange peel and mix until incorporated.
- Using a small cookie scoop to divide the batter into each pan well. Bake at 350° F for about 20-25 minutes.
- When Bundts are done, remove from oven and place on a cooling rack and set the Bundts right side up and while hot.
- In a small bowl melt the remaining 5 tablespoons butter.In a separate bowl mix the sugar and cinnamon.
- Brush each Bundt top with butter then sprinkle with the cinnamon sugar.
These mini Bundts are so versatile, that you can easily adjust the flavors for variety. Try substituting a lemon yogurt for a mini lemon bundt cakes!
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