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Caramel-Apple Mini Cakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

Apple, caramel, nuts — the quintessential flavors of fall all in one package. The moist texture and compact size of these cakes, partnered with a sweet frosting, make them the perfect bake sale treat. These are even better if eaten the next day!

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At a glance

Prep
Bake
Total
Yield
12 servings

Ingredients

Choose your measure:

Cake

  • 2 cups King Arthur Whole Wheat Flour, Premium or White Whole Wheat
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice or 1 teaspoon Apple Pie Spice
  • 3/4 cup (12 tablespoons) unsalted butter
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons boiled cider or frozen apple juice concentrate
  • 1/2 cup applesauce
  • 3 cups peeled, chopped apples (about 3 apples)
  • 3/4 cup walnuts, chopped

Frosting

  • 5 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • 3 tablespoons milk
  • 1 1/2 cups glazing sugar or confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F. Grease the wells of a 12-well muffin pan, or line with paper cups.
  2. Whisk together the flour, baking powder, salt, and spices; set aside.
  3. Cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, stopping once or twice to scrape the sides and bottom of the mixing bowl.
  5. Mix in the dry ingredients, vanilla, boiled cider and applesauce, stirring until evenly moistened.
  6. Fold in the apples and walnuts.
  7. Transfer the batter to the prepared pan.
  8. Bake for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean.
  9. Cool the cakes for 15 minutes before turning out of the pan; cool completely before frosting.
  10. To make the frosting: Melt the butter, stir in the salt, brown sugar, and corn syrup and cook, stirring, until the sugar melts.
  11. Add the milk, bring to a rolling boil, and pour into a mixing bowl to cool for 10 minutes.
  12. Stir in the sugar, vanilla, and cinnamon. Beat well; if the mixture appears too thin, add more confectioners' sugar.
  13. Spread on the cakes while the frosting is still warm.
  14. Store at room temperature for 3 days, or freeze for up to a month.