If you’re craving a sweet treat that combines the nostalgic flavors of apple pie with a modern twist, these Apple Pie Bundtinis are just what you need! Made with shredded Granny Smith apples and warm apple pie spices, these mini bundt cakes are moist, flavorful, and topped with a luscious swirl of cream cheese frosting. A drizzle of sea salt caramel adds the perfect finishing touch, making them an irresistible dessert for any occasion.
Jump to:
Equipment and Supplies
- The Mini Bundt Pan: The pan that I used for the bundtinis was the Nordic Ware Brownie Bundt Pan. The gold pan in the picture was purchased from Williams Sonoma.
- Cookie Scoop: I used a 1 ¾-inch jumbo cookie scoop to portion the batter. The cookie scoop holds about 2 tablespoons of batter and is a number 30 commercial size.
- Flared Brioche Muffin Liners: I used brown flared brioche muffin liners to hold the little cakes once they were done. They resemble the liners using by Nothing Bundt Cakes.
- To Pipe the Frosting: I used a disposable piping bag with a 4B Star tip to pipe the cream cheese frosting.
Ingredients – Here’s What You’ll Need for the Little Cakes
- The Apples: I like to use Granny Smith apples in this recipe because of their taste and texture.
- The Basic Batter: I used unsalted butter, granulated sugar, light brown sugar, large eggs, buttermilk, vanilla extract, baking soda, Kosher salt, and all-purpose flour for the basic batter.
- The Apple Pie Spices: These mini bundt cakes include traditional apple pie spices: ground cinnamon, ground nutmeg, and ground allspice.
Making the Batter for the Apple Pie Bundtinis
- I started by creaming the unsalted butter with the granulated sugar and light brown sugar using my electric mixer. This took about two minutes .
- Next, I added the eggs, one at a time, beating well after each addition.
- After that, I added the buttermilk, vanilla extract, baking soda, salt, cinnamon, nutmeg, and allspice. I beat the ingredients on high until they were well combined.
- I added the flour and beat the ingredients on low just until they were combined.
- Finally, I folded in the Granny Smith apples which I had shredded after peeling and coring the apples.
Baking the Apple Pie Bundtinis
- Once the batter was ready, I transferred it to the mini bundt pan which I had sprayed well with nonstick spray. I used a 1 ¾-inch jumbo cookie scoop and made sure that the batter was leveled before adding it to the pan.
- I baked the little cakes in a preheated 350°F oven for 20 minutes until they were golden brown and started to pull away from the sides of the pan. Then, I removed the pan from the oven and let the cakes cool for five minutes in the pan.
- After five minutes, I removed the bundtinis from the pan and let them cool completely on a wire rack.
Finishing the Apple Pie Bundtinis
- I used cream cheese, heavy cream, salt, and confectioners’ sugar for the cream cheese frosting. I also included sea salt caramel for adding a dollop on top of the little cakes.
- To make the cream cheese frosting, I started by beating together the cream cheese, heavy cream, and salt until it was smooth and creamy.
- Then, I added the confectioners’ sugar, one cup at a time, beating well after each addition until the cream cheese frosting was smooth and creamy.
- I placed the mini bundt cakes in the brioche liners, and added a drizzle of the sea salt caramel in the indentation of the cakes.
- Finally, I added the cream cheese frosting to the piping bag fitted with the 4B Star tip. Starting at the outer edge, I swirled the cream cheese frosting on top of the apple pie bundtinis.
I made 24 of these delicious tasty desserts. Each bite brought together the comforting flavors of apple pie with the richness of cream cheese frosting and caramel.
Whether you’re serving them at a special event or enjoying them on a quiet afternoon, they’re sure to bring joy to your table. Yum!
Recipe Tips and Tricks
- I used the medium shredding dics to shred the apples. Even though I tossed the shredded apples in some lemon juice, they still discolored very quickly. This, however, did not impact their taste.
- My absolute favorite nonstick spray is Bak-Klene. I think that it’s like Baker’s Joy, which I’ve not tried. I’ve never had any problem with things sticking with this spray.
- You might think it odd that I add the baking soda, salt, cinnamon, nutmeg, and allspice to the liquids as opposed to whisking them with the flour. I discovered years ago that beating the spices into the liquid ingredients is much more effective in ensuring that they are well blended. This doesn’t negatively impact the finished product.
- If you don’t have a mini bundt pan, you can make these tasty treats in a mini muffin pan.
- The reason that I don’t add butter and vanilla extract, which is typical in cream cheese frosting, is that I wanted the frosting to stay as white as possible. Both butter and vanilla will give the frosting a yellowish tinge.
Other Delicious Desserts Using Apples
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on TikTok, Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Apple Pie Bundtinis with Cream Cheese Frosting
If you're craving a sweet treat that combines the nostalgic flavors of apple pie with a modern twist, these Apple Pie Bundtinis are just what you need!
Equipment
- Brownie Bundt Pan
- 1 ¾-inch scoop
- Disposable Piping Bag
- 4B Star Decorator Tip
- Flared Brioche Muffin Liners
Ingredients
Apple Pie Bundtinis
- ½ cup (4 ounces, 113 grams) unsalted butter, room temperature
- ½ cup (3.75 ounces, 106 grams) light brown sugar, packed
- ¼ cup (1.75 ounces, 50 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup (4.5 ounces, 128 grams) buttermilk, room temperature
- 2 teaspoons (0,.36 ounces, 10 grams) vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- 2 medium granny smith apples (5 to 6 ounces each), peeled, cored and shredded (1 ½ cups) (See Tip 1)
Cream Cheese Frosting/Topping
- 4 ounces (113 grams) cream cheese (See Tip 2)
- 2 ½ Tablespoons (1.25 ounces, 35 grams)) heavy cream
- ¼ teaspoon Fine sea salt
- 4 cups (16 ounces, 454 grams)) confectioners' sugar
- Sea Salt Caramel (optional)
Instructions
Apple Pie Bundtinis
- Preheat oven to 350°F. Spray the cavities of the mini bundt pan with non-stick spray. Set aside. (See Tips 3 and 4)
- Cream butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and creamy, about two minutes. Add eggs, one at a time, beating well after each addition, about one minute per egg. Scrape down the sides of the bowl.
- Add buttermilk, vanilla extract, baking soda, salt, cinnamon, nutmeg, and allspice. Beat until well combined, about one minute. Scrape down the sides of the bowl. (See Tip 5)
- Add the flour; beat on low just until combined. Fold in the apples.
- Add the batter to the prepared mini bundt pan using a 1 ¾-inch scoop, with the batter level in the scoop.
- Bake in the preheated 350°F oven for 18 to 20 minutes, or untl the sides begin to pull away from the pan and a toothpick inserted into the center comes out clean.
- Remove from the oven to a wire rack. Let cool in the pan for five minutes. Remove the bundtinis from the pan and let cool completely on a wire rack.
Cream Cheese Frosting/Finishing
- While bundtinis are cooling, beat the cream cheese, heavy cream and salt on high until light and fluffy.
- Gradually beat in the powdered sugar 1 cup at a time, mixing until it's smooth and creamy before adding the next addition. Adjust the amount of confectioners' sugar or cream if needed for desired consistency. (See Tip 6)
- When the bundtinis are completely cooled, transfer to brioche muffin liners. Id desired, dizzle a small amount of the sea salt caramel into the indentation of the bundtini.
- Spoon the frosting into a piping bag fitted with a #4B open star tip. Swirl the frosting from the outside to the center top of each of the bundtinis.
- Yield: 24 Apple Pie Bundtinis (See Tip 7)
Video
Tips/Notes
- Once I had peeled and cored the Granny Smith apples, I shredded them in my food processor using the medium shredding disc. You could also shred the apples using a hand shredder. As you probably know, apples tend to discolor quickly when the peel is removed. Tossing the shredded apples in some lemon juice can help mitigate the discoloration.
- I used full-fat cream cheese, but you could also use low-fat cream cheese.
- I used the NordicWare Bundt Brownie Pan. You could also use a mini muffin pan.
- My absolute favorite nonstick spray is Bak-Klene. I think that it’s like Baker’s Joy, which I’ve not tried. I’ve never had any problem with things sticking with this spray.
- I know that it probably goes against conventional wisdom to add the baking soda, salt, and spices to the wet ingredients instead of adding them to the dry ingredients. However, my experience suggests that adding them to the wet ingredients better ensures that they are evenly distributed in the batter. Also, it doesn’t negatively impact the finished product. If you prefer adding them to the dry ingredients, however, do it that way.
- Adjust the amount of cream to achieve the desired piping consistency.
- Store the bundtinis, covered, in the refrigerator for up to 5 days.
Nutrition
Calories: 206kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 147mgPotassium: 54mgFiber: 1gSugar: 28gVitamin A: 244IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor
Leave a Reply