Preheat your oven to 350F and grease 12 muffin tins with nonstick baking spray

In a small bowl, whisk together the melted butter and brown sugar until smooth and combined.

Divide the butter mixture between the muffin tins, adding about 1 teaspoon to each one.

Next, cover the butter mixture with sliced apple.

Set aside while you make the cake batter.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy.

Next, add the eggs and mix to combine. Scrape down the sides of the bowl as needed.

Add the vanilla and mix to combine.

In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

With the mixer on low speed, add half of the dry ingredients into the butter mixture.

With the mixer still on low, add the milk followed by the remaining dry ingredients.

Mix just until the cake batter is fully combined-- you don’t want to over mix.

Divide the cake batter between the muffin tins, making sure to carefully pour it over the apples so they don’t move.

Bake the cakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and set the pan on a wire rack to cool for 20 minutes.

Then, run a knife around the edge of each mini cake and flip them out onto a platter.

Serve and enjoy. Store any leftover cake in an airtight container in the fridge for up to two days.