This post may contain affiliate links.Please read our disclosure policy.Use a muffin pan to make your next fall dessert! These Mini Upside Down Apple Cakes are bursting with flavor and begging to be served with caramel ice cream! I’m a big fan of slowly easing into pumpkin season by letting apples shine first.

Let’s enjoy apples in September, and save pumpkin for October and November, ok? Two months is enough for one vegetable! If you have recently gone apple picking, this is the recipe for you! Well, I also have apple cinnamon roll cookies and apple blondies for you to choose from, but I think you should make these mini upside down cakes in a muffin pan at least once! The steps for mini apple upside down cakes are exactly the same as if you were making my mini pineapple upside down cakes.We’re using a muffin tin, so it’s super easy.Just layer the brown sugar butter mixture, sliced apples, cake batter, and bake before flipping out to serve! Ingredients For the topping: Butter.

Two tablespoons of unsalted butter, melted.Brown Sugar.Three tablespoons of light or dark brown sugar, use whatever you have.

Cinnamon.One-quarter teaspoon of ground cinnamon.Apple.

It’s best to use a very small apple for this recipe so that the slices fit into the muffin cup.I used a petite Honeycrisp apple, but use your favorite.Also, leave the skin on because it looks pretty! For the cake: Butter.

Another two tablespoons of unsalted

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