Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Mini Apple Cider Cakes! Imagine biting into a perfectly moist, cinnamon-spiced cake that captures the essence of fall in every single bite. These adorable mini cakes are not just a dessert - they're a warm hug in cake form, packed with the rich, comforting flavors of fresh apple cider and sweet diced apples that will transport you to a crisp autumn afternoon.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup apple cider
- 1 cup diced apples
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with butter or cooking spray, or line with paper cupcake liners.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a separate large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Whisk vigorously until the mixture is smooth and slightly pale in color.
- Gradually pour the apple cider into the wet ingredients, stirring continuously to create a uniform mixture.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the diced apples, distributing them evenly throughout the batter.
- Using a cookie scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Remove the muffin tin from the oven and let the cakes cool in the tin for 5 minutes.
- Carefully transfer the mini cakes to a wire rack to cool completely.
- Optional: Dust the cooled cakes with powdered sugar or drizzle with a simple apple cider glaze before serving.
Tips
- Use fresh, high-quality apple cider for the most intense flavor. Local apple cider works best!
- Make sure your ingredients are at room temperature before mixing to ensure a smooth, even batter.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cakes tender.
- For extra moisture, choose crisp baking apples like Honeycrisp or Granny Smith when dicing.
- Check your cakes a minute or two before the recommended baking time to prevent over-baking.
- Let the cakes cool completely before adding any powdered sugar or glaze to prevent sogginess.
- These mini cakes freeze beautifully - store in an airtight container for up to 2 months for a quick treat anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
