Apple Cider Donut Mini Bundt Cakes

Okay, you guys, these Apple Cider Donut Mini Bundt Cakes are seriously the best! They taste just like those warm, sugary apple cider donuts from the farm, but even better because, well… cake! And the best part? No deep frying—just easy, cozy fall vibes baked right in.

I made these the other day, and oh wow, they disappeared fast! They’re soft, buttery, and loaded with cinnamon-sugar goodness. Plus, that little mini bundt shape makes them extra cute (and extra fun to eat).

If you love fall flavors, you NEED to make these. They’re perfect for breakfast, dessert, or, let’s be honest, any time you need a sweet treat. One bite, and you’ll be hooked—I promise!

So, what are we waiting for? Let’s grab our ingredients and get baking these Apple Cider Donut Mini Bundt Cakes!

Why You’ll Love This Recipe

• Incredible Apple Flavor: Reduced apple cider packs a punch of real apple taste.
• Soft and Tender Texture: These mini bundt cakes are extra moist thanks to applesauce and oil.
• Easy to Make: No need for fancy techniques—just mix, bake, and coat in cinnamon sugar!
• Perfect for Fall: A must-have for cozy mornings or holiday gatherings.
• Great for Sharing: These mini bundt cakes are ideal for gifting or bringing to parties.

Key Ingredients

Here’s what you’ll need for these delightful mini bundt cakes:

For the Mini Cakes:

• All-Purpose Flour (360g): Provides the perfect structure for soft, fluffy cakes.
• Cinnamon & Nutmeg: Warm spices that give the cakes their signature fall flavor.
• Baking Powder & Salt: Helps the cakes rise and enhances the flavor.
• Granulated & Brown Sugar: A mix of both sugars creates a balance of sweetness and moisture.
• Vegetable Oil: Keeps the cakes extra tender and moist.
• Eggs: Adds structure and richness.
• Applesauce: Enhances the apple flavor while adding natural moisture.
• Apple Cider: The key ingredient! Adds a deep apple flavor and makes the cakes taste just like apple cider donuts.
• Vanilla Extract: Brings out the warm, sweet flavors.

For the Cinnamon Sugar Coating:

• Apple Cider: Helps the cinnamon sugar stick to the cakes.
• Granulated Sugar & Cinnamon: Creates that classic apple cider donut coating.

Required Kitchen Tools

• Mini Bundt Cake Pan: Essential for creating the perfect shape.
• Mixing Bowls: For combining wet and dry ingredients.
• Whisk & Spatula: Helps mix everything smoothly.
• Measuring Cups & Spoons: For accurate ingredient portions.
• Pastry Brush: To coat the cakes in apple cider before adding the cinnamon sugar.

Step-by-Step Instructions

1. Reduce the Apple Cider

For the best apple flavor, start by reducing the apple cider. Pour 1 cup of apple cider into a saucepan and bring it to a gentle simmer over medium heat. Let it reduce to about ½ cup, which should take around 10-15 minutes. Once done, set it aside to cool.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together:

• 2 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 ½ teaspoons baking powder

Set this mixture aside.

3. Mix the Wet Ingredients

In a large mixing bowl, whisk together:

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs (room temperature)
• ½ cup applesauce
• ½ cup reduced apple cider (cooled)
• 1 teaspoon vanilla extract

Mix until smooth and well combined.

4. Combine Wet & Dry Ingredients

Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix just until combined—don’t overmix! Overmixing can make the cakes dense instead of soft and tender.

5. Fill the Mini Bundt Pans

Preheat your oven to 350°F (175°C). Grease the mini bundt cake pan with nonstick spray or butter. Fill each mold about ¾ full, leaving some space for the cakes to rise.

6. Bake

Bake the cakes for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then carefully remove them from the molds and place them on a wire rack.

Coating the Mini Bundt Cakes

Now it’s time to give these cakes their signature apple cider donut coating!

1. Brush with Apple Cider

Once the mini bundt cakes have cooled slightly but are still warm, brush each cake with apple cider using a pastry brush. This helps the cinnamon sugar stick and enhances the apple flavor.

2. Make the Cinnamon Sugar Mixture

In a shallow bowl, mix together:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

3. Coat the Cakes

Roll or sprinkle the cakes generously with the cinnamon sugar mixture. Make sure every bite has that sweet, spiced coating! If desired, you can double coat them for extra flavor.

Serving Suggestions

These Apple Cider Donut Mini Bundt Cakes are best served warm, but they’re also delicious at room temperature. Here are some fun ways to enjoy them:

• With Coffee or Tea: The perfect cozy pairing.
• Drizzled with Caramel Sauce: For an extra indulgent treat.
• With Whipped Cream or Ice Cream: A great dessert option!
• At a Fall Gathering: These make an adorable addition to any autumn-themed party or brunch.

Storage & Meal Prep Tips

Storing Leftovers

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for 4-5 days. Reheat for a few seconds in the microwave to soften before serving.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw at room temperature and refresh with a light sprinkle of cinnamon sugar before serving.
• Variations & Customizations

Want to put your own twist on these mini bundt cakes? Try these fun variations:

• Glazed Apple Cider Cakes: Instead of the cinnamon sugar coating, drizzle them with a simple glaze made of powdered sugar and apple cider.
• Pumpkin Spice Version: Swap nutmeg for pumpkin spice for an extra fall-inspired flavor.
• Maple Sugar Coating: Replace granulated sugar with maple sugar for a deeper, caramel-like sweetness.
• Bigger Bundt Cake: Make this as a full-sized bundt cake by increasing the baking time to 40-45 minutes at 350°F (175°C).

Tips & Tricks for Success

• Use Fresh Apple Cider: The fresher the cider, the more intense the apple flavor will be.
• Don’t Overmix: Stir just until combined to keep the cakes light and fluffy.
• Double the Coating: If you love extra cinnamon sugar, dip the cakes in apple cider a second time and coat again!
• Reduce the Apple Cider First: This step is key for concentrated apple flavor—don’t skip it!
• Grease the Pan Well: Mini bundt cakes can stick, so make sure to use nonstick spray or butter.

Nutrition Information (Per Cake)

Nutrient	Amount
Calories	~220
Carbohydrates	35g
Protein	3g
Fat	9g
Sugar	20g
Fiber	1g

Apple Cider Donut Mini Bundt Cakes FAQs

Can I make these without a mini bundt pan?

Yes! You can bake them in a muffin pan for about the same time or use a regular bundt pan (increase baking time to 40-45 minutes).

Do I have to reduce the apple cider?

Yes, reducing the apple cider concentrates the flavor, making these cakes taste like real apple cider donuts.

Can I make these ahead of time?

Absolutely! Store them in an airtight container for up to 2 days at room temperature, or freeze for later.

Can I use apple juice instead of apple cider?

Apple juice won’t have the same deep flavor, so if you must substitute, try adding a bit of lemon juice to brighten it up.

Conclusion

If you love fall flavors, Apple Cider Donut Mini Bundt Cakes will be your new favorite treat! These little cakes are packed with apple goodness, warm spices, and a delicious cinnamon sugar coating. They’re perfect for cozy mornings, sharing with family, or bringing to a fall gathering.

Try this recipe today, and don’t forget to tag us on social media with your apple cider creations!