These mini apple bundt cakes are made with real apples and are topped with maple icing (made from real maple syrup.)
Heat oven to 350 degrees and grease mini bundt pan.
In a Kitchen Aid mixer, combine the softened butter and granulated sugar on medium speed. Once combined, add in eggs, half and half, and vanilla extract. Beat on medium speed until incorporated.
Add flour, salt, and baking powder. Mix on medium speed until smooth, then set aside.
Peel, core, slice, and dice apples until you have 1 ½ cups diced. Add to mixture and combine on slow speed just until the apple pieces are blended in with the batter.
Using a tablespoon, scoop the batter into each individual bundt, filling them up about ¾ of the way. Next, use a frosting spatula or butter knife to smooth the batter out so it’s not lumpy on top. Set aside.
In a small bowl, quickly make cinnamon sugar by combining cinnamon and sugar and stirring with a butter knife. Then, sprinkle about 1 Tbsp of cinnamon sugar on top of each batter-filled bundt mold.
Place bundt pan in the oven and bake for 20-22 minutes or until a toothpick inserted into the bundts comes out free of batter. Remove from oven and let cool for 10 minutes. Then, loosen bundts from pan using a butter knife and place on a plate.
In a small bowl melt 1 Tbsp of butter in the microwave for about 10-15 seconds. Next, add the powdered sugar, half and half, and maple syrup and whisk for about 30 seconds until combined to make maple icing.
Microwave the maple icing for about 7 seconds, to get it gooey. Stir with a teaspoon and scoop small amounts of the icing up with the spoon and let it drip on the bundts as you move the spoon back and forth. Once you’re done coating them in the maple icing, your bundts are ready to be served!