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This is the absolute best apple mini bundt cake recipe—and the only one you’ll ever need! What I love about this recipe is that 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.

You might also enjoy this small carrot cake and easy 6-inch yogurt plum cake.

Plate of five mini Bundt cakes.

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!

Apple Cinnamon Mini Bundt Cakes
same recipe, but made in small brownie pan

Easily swap out ingredients, add in some lemon zest, or replace the cinnamon with chocolate chips.

Ingredients Notes

Yogurt, cinnamon, butter, apples, sugar measured out on marble surface/

Step by Step Instructions

chopped apples, grated orange peel in mixing bowl.

Step One: Preheat oven to 350° F. Chop the apples, grate the orange peel, and set aside. Coat the baking pan with cooking spray.

Flour, sugar, salt, baking soda, in mixing bowl.

Step Two: In a large bowl combine the 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.

Flour and butter cubes in bowl with pastry blender.

Step Three: Cut in 6 tablespoons butter using a pastry blender or 2 forks.

Egga, vanilla, yogurt in mixing bowl.

Step Four: In a separate bowl, mix together the eggs, vanilla, and yogurt.

Mixing bowl of mini bundt cake batter.

Step Five: Add the yogurt mixture to the flour and mix well. The batter will be thick.

Chopped apples in bundt cake batter.

Step Six: Stir in the apples and orange peel and mix until incorporated.

 Bundt cake batter in mini Bundt baking tin.

Step Seven: Use a small cookie scoop to divide the batter into each pan well. Bake at 350° F for about 20-25 minutes.

Mini Bundt cakes cooling on wire rack.

Step Eight: When the bundts are done, remove them 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.

Melted butter and cinnamon in small bowls.

Step One: Melt the remaining 5 tablespoons of butter in a small bowl. In a separate bowl, mix the sugar and cinnamon

Mini bundts being brushed with melted butter.

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

Which baking pan should I use?

I recommend the Nordic Ware Brownie pan or their mini bundt cake pan. The small wells are perfect for these little sweet snacks.

Do I use cold or room-temperature Eggs?

Set eggs out on the counter for about 30 minutes before you bake; just don’t leave them out for more than an hour.

What type of flour should I use?

Use regular all-purpose flour. My favorite is Kings Arthur Organic All-Purpose Flour, which you can easily find in most grocery stores.

Can I substitute Vanilla Extract for Vanilla Paste?

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 well; it’s just a personal preference of mine to use the paste.

What type of Apples Should I use?

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.

Can I use Unsalted Butter?

For most things I bake, I use salted butter; some bakers may prefer to use unsalted to control the amount of salt in the recipe.

What to substitute for a bundt pan?

If you don’t regularly bake bundts, 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 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, I 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.

Recipe Tips

  1. Always start by reading the recipe thoroughly.
  2. Measure out all the ingredients before you start mixing.
  3. Bring the eggs and other ingredients to room temperature           
  4. Use a baking release spray in the brownie or mini bundt pan, this is especially important when the wells are decorative.           
  5. Use fresh baking powder to give rise to the bundt cakes.
  6. Divide the cake batter evenly between the pan wells.

Helpful Tools

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Apple Cinnamon Mini Bundt Cakes

Small Batch Apple Cinnamon Mini Bundt Cakes

Tasty little bundt style cakelets are perfect to enjoy with coffee.  Double the recipe for a party or potluck.
4.42 from 46 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 mini bundts or 6 small
Author:Sydney Dawes

Ingredients

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

Topping

  • 5 tablespoons butter melted
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon

Instructions

  • 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.
  • Topping
  • 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.

Notes

Use a Recipe Specific for Bundt Cakes: Bundt cakes require a specific texture and density to maintain their shape and detail. Using a recipe formulated  for bundt cakes will give you the best results.
Prepare the Pan Properly: To ensure your cakes release easily, take the time to grease and flour your mini bundt cake pans properly. Using a baking spray that contains flour can be especially effective.
Don’t Overfill the Pans: Only fill the mini bundt pans about 2/3 full. This will prevent them from overflowing as they bake.
Check for Doneness Early: Mini bundt cakes will bake faster than a full-sized bundt cake. Start checking for doneness around the halfway mark of the baking time recommended for a full-sized cake.
Allow to Cool Before Removing: Let the cakes cool in the pan for about 10 minutes before you attempt to remove them. This cooling time helps the cake to set and makes it less likely to break when you remove it from the pan.
Loosen the Edges: Use a small silicone spatula or butter knife to gently loosen the cake from the edges of the pan before inverting. This can help the cake release more easily.
Practice Patience: If a cake doesn’t release immediately, give it a few more minutes. Sometimes, the cakes need a bit more time to pull away from the sides of the pan.
Decorate Thoughtfully: One of the charms of bundt cakes, mini or otherwise, are their intricate designs. Simple decorations like a powdered sugar dusting or a glaze drizzle often work best, allowing the cake’s design to shine.
Store Properly: If not serving immediately, store the cakes in an airtight container to keep them fresh. If you’ve glazed your cakes, wait until the glaze has completely set before storing them.
 

Nutrition Disclaimer

I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 876mg | Fiber: 1g | Sugar: 14g
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4.42 from 46 votes (46 ratings without comment)

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