30-Minute Air Fryer Mini Apple Cakes
Individual upside-down apple cakes made in an air fryer, featuring tender Granny Smith apples in a brown sugar caramel base topped with spiced cake batter. These personal-sized treats deliver the comfort of traditional apple cake with faster cooking time and perfectly crisp edges from air frying. The warm cinnamon and nutmeg complement the tart apples, while a sweet glaze adds the finishing touch. Perfect for fall gatherings, dessert buffets, or when you want homemade cake without heating the whole oven.
Ingredients
- 4 tablespoons butter, melted
- ⅓ cup light brown sugar
- 2 small granny smith apples, sliced
- 6 tablespoons butter, softened
- ¾ cup light brown sugar
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flax + 6 tbsp waterveganeggs-free
Mix and let sit 5 minutes to thicken
Full guide → - 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
Use cup-for-cup substitute
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ¼ cup whole milk
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- 1
Spray muffin tins with non-stick cooking spray
- 2
Whisk together melted butter and brown sugar until smooth
- 3
Add one tablespoon of butter mixture to bottom of each muffin cup
- 4
Toss sliced apples with remaining butter mixture and set aside
- 5
Beat softened butter and brown sugar until light and fluffy
- 6
Fold in eggs and vanilla extract, scraping bowl as needed
- 7
Mix flour, baking powder, cinnamon, nutmeg, and salt in separate bowl
- 8
Slowly fold dry ingredients into butter mixture
- 9
Pour in milk and mix until thoroughly combined
- 10
Divide batter between muffin cups over the apples
- 11
Air fry at 320 degrees F for 10 to 12 minutes until toothpick comes out clean
- 12
Cool for few minutes before removing from tins
- 13
Whisk powdered sugar with milk to make glaze
- 14
Drizzle with icing before serving
Tips
Use tart Granny Smith apples as they hold their shape during cooking and balance the sweet brown sugar caramel.
Don't overmix the batter once flour is added to keep cakes tender and avoid tough texture.
Let cakes cool slightly before unmolding so the caramel apple topping stays intact when flipped.
Good to Know
Store covered at room temperature up to 2 days or refrigerated up to 5 days
Cakes can be made 1 day ahead; add glaze just before serving
Serve warm or at room temperature, drizzled with glaze
Common Mistakes
Don't skip spraying muffin tins to avoid sticking when unmolding
Pour batter carefully over apples to avoid displacing the fruit arrangement
Check doneness with toothpick to avoid underbaked centers
Substitutions
Dairy-Free Swaps
Vegan Options
Mix and let sit 5 minutes to thicken
Full guide →Gluten-Free Swaps
Use cup-for-cup substitute
FAQ
Can I make these in a regular oven?
Yes, bake at 350 degrees F for 18-22 minutes in a preheated oven using the same muffin tin method.
What if I don't have an air fryer basket big enough?
Cook in batches or use smaller muffin tins. You can also make 6 larger cakes instead of 12 mini ones.
How long do these keep fresh?
Store covered at room temperature for 2 days or refrigerated up to 5 days. Warm slightly before serving for best texture.