Tender and moist vanilla cake, topped with condensed milk buttercream and apple filling consisting of cubed apples simmered in a warm blend of spices, and topped with lemon zest to brighten up the recipe!

Today we’re making Caramel Apple Mini Cakes!

If you have a Costco membership, you most likely have seen the newest addition to their bakery – their mini apple cakes! They truly are the perfect fall dessert, so I thought I’d share how to make a similar version at home!

With a few tweaks in mind, one being that the Costco version, in my opinion, didn’t have enough apple filling – so in today’s recipe, we’re going to be stuffing the center of our cakes as well!

Here’s a video to guide you along the process:

Few tips:

• Grease and flour your mini cake pan or muffin tin thoroughly to prevent the cakes from sticking.
• When mixing your cake batter, be careful not to overmix. Mix just until the ingredients are combined to avoid a dense cake.
• Use a toothpick to check if your cake is done baking. Insert it into the center of a cake; it should come out clean or with a few moist crumbs when the cakes are ready.
• Watch the apple filling closely when simmering. It should become slightly softened, but you don’t want it to turn into applesauce (we want to keep a slightly crunchy texture!). Keep stirring to prevent burning.
• Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents them from falling apart.
• When you hollow out the center of your cakes to add the apple filling, be gentle. Leave some cake at the bottom to create a sturdy base for the filling.
• If you’re piping the Russian buttercream, ensure that it’s at the right consistency. If it’s too soft, you can refrigerate it briefly to firm it up.
• Drizzle caramel sauce on top just before serving to maintain its freshness and prevent it from becoming too sticky.
• If you choose to add lemon zest, do so just before serving to preserve its bright flavor.
• These mini cakes are best enjoyed fresh, so try to serve them soon after assembly for the best taste and texture!

Process:

Caramel Apple Mini Cakes

Tender and moist vanilla cake, topped with condensed milk buttercream and apple filling consisting of cubed apples simmered in a warm blend of spices, and topped with lemon zest to brighten up the recipe!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 4

Ingredients

  

Vanilla Cake:

• 1 1/2 cups All Purpose flour
• 3/4 tsp Salt
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 1/2 cup Buttermilk
• 1 tbsp Vanilla extract
• 2 Eggs whisked
• 1/2 cup Butter, unsalted melted
• 1 cup sugar

Apple Filling:

• 3 Apples, cubed
• 1 tsp Cinnamon
• 1/4 cup Brown sugar
• 1/4 cup Sugar
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 2 tbsp All purpose flour
• pinch of Nutmeg
• pinch of Cardamom
• Zest of half a lemon

Condensed Milk Buttercream:

• 2 sticks Butter, unsalted room temperature
• 1 can Condensed milk 14 oz
• 1 tsp Vanilla extract
• pinch of Salt

Toppings:

• Caramel drizzle
• Lemon zest optional

Instructions

 

Vanilla Cake:

• Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or large muffin tin.
• In a medium-sized bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder.
• Once dry ingredients are incorporated, add all of your wet ingredients into the same bowl. Mix until just combined, should be left with a smooth batter.
• Fill each mini 4 inch cake pan or muffin tin about halfway with the cake batter.
• Bake for 25 minutes, or until cake is fully baked.

Apple filling:

• In a bowl, combine the cubed apples, cinnamon, brown sugar, white sugar, salt, vanilla extract, lemon zest, flour, nutmeg, and cardamom. Mix well to coat the apples evenly.
• Add to a saucepan, place over medium heat and bring the mixture to a boil.
• Once it's boiling, reduce the heat to low and let it simmer for 2-3 minutes, stirring occasionally, until the apples are slightly softened and the flavors meld together.
• Remove the apple filling from heat and let it cool slightly before using it to fill the mini cakes.

Russian Buttercream:

• In a large mixing bowl, beat the unsalted butter until it's creamy and fluffy.
• Gradually add the condensed milk while continuing to beat the mixture.
• Add vanilla extract and a pinch of salt. Mix until everything is well combined and the frosting is smooth.
• If you'd like to pipe on your frosting, add to a piping bag and set to the side.

Assembly:

• Allow the mini cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
• Once the cakes are completely cool, spread or pipe the Russian buttercream on top of each mini cake.
• Hollow out the center of your mini cakes slightly, so we can add a happy amount of our apple filling to the center. Make sure NOT to hollow the center all the way down!
• Add your apple filling to the center of your cakes, adding a good amount on top as well.
• Drizzle caramel on top, and optionally you can add some lemon zest to the top as well to brighten up the recipe.
• And you’re done!

Keyword apple filling, apple pie, baking, mini cakes, russian buttercream