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Peach Upside Down Mini Cakes (Cupcakes) Recipe

Peach Upside Down Mini Cakes (Cupcakes) Recipe
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★★★★★

4.9 from 30 reviews

These Peach Upside Down Mini Cakes are delightful individual-sized cupcakes featuring caramelized peach slices atop a moist, buttery cake. Perfect for summer gatherings or an elegant dessert, they combine the sweet, juicy flavor of fresh peaches with a tender, vanilla-infused cake base, finished with a light brown sugar topping that creates a beautiful golden crust.

Ingredients

Scale

Topping

  • Non-stick cooking spray
  • 1 tablespoon (15 g) unsalted butter, cold
  • 6 teaspoons (5 g) light brown sugar

Cake Batter

  • 3 fresh peaches, peeled, pitted, and sliced (about 1 ½ cups sliced)
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup (130 g) granulated sugar
  • 1/3 cup (75 g) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) buttermilk, at room temperature

Instructions

  1. Prepare the Pan – Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.
  2. Make the Topping – Place 1 tablespoon of cold unsalted butter and 6 teaspoons of light brown sugar evenly into the bottom of each muffin cup. Place 2-3 peach slices on top of the brown sugar in each cup to form the topping layer.
  3. Mix Dry Ingredients – In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until well combined.
  4. Cream Butter and Sugar – In a separate large bowl, beat 1/3 cup unsalted butter at room temperature with 2/3 cup granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add Egg and Vanilla – Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
  6. Alternate Adding Dry and Wet Ingredients – Add the dry ingredients to the butter mixture in three parts, alternating with ½ cup buttermilk in two additions, starting and ending with the flour mixture. Mix gently until just combined; do not overmix to keep the batter tender.
  7. Assemble the Cakes – Spoon the cake batter evenly over the peach slices in each muffin cup, filling about ¾ full.
  8. Bake – Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown around the edges.
  9. Cool and Invert – Allow the cakes to cool in the pan for about 10 minutes. Run a knife around the edges, then invert each mini cake onto a wire rack or serving plate so the peach topping is displayed on top.
  10. Serve – Serve warm or at room temperature. Optional: garnish with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

Notes

  • Use ripe but firm peaches for the best flavor and texture.
  • If buttermilk is unavailable, substitute with ½ cup milk plus 1 teaspoon lemon juice or white vinegar, let sit for 5 minutes.
  • Ensure all refrigerated ingredients are at room temperature to help the batter combine smoothly.
  • To remove the mini cakes easily, allow them to cool slightly before inverting and use a thin knife to loosen edges gently.
  • These cakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

Keywords: peach upside down cake, mini peach cakes, peach cupcakes, individual upside down cakes, summer dessert, fruit topped cupcakes

Find it online: https://spatulaqueen.com/peach-upside-down-mini-cakes-cupcakes-recipe/