These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!

Every summer I buy a few boxes of juicy peaches. Why so many Because we love dehydrating peach slices to snack on throughout winter (ok, more like fall!). It’s a lot of work – blanching, removing skins, slicing and dehydrating for many hours – dried peaches are a labor of love! But they sure worth it.
Of course, we enjoy them fresh as much as possible. And we also love making this peach iced tea and, of course, baking with peaches.
Today, I’m sharing these mini cakes loaded with juicy peaches.
Every single bite bursts with juicy fruits, thanks to overload of peach cubes in the batter. And you won’t even miss frosting, as these mini cakes are topped with brown sugar glazed peach slices.
Effortlessly beautiful presentation!

Table of Contents
How to make peach upside down mini cakes:
While it might look a bit complicated, it’s truly easy to make these mini cakes. Watch how I made this cake on Instagram.
- Slice couple of peaches into thin slices, then cube the rest for the batter. No need to peel the peaches!
- Spray non-stick cooking spray in muffin cups.
- Divide brown sugar and butter into 12 equal parts and place in to 12 muffin cups. (Yes, you can slice 1 tablespoon of butter into 12 pieces! See the photo above.)
- Then arrange 3 slices of peach in each muffin cup over the butter and brown sugar. (Fan them out nicely! It’ll look pretty once cooked. ;))
- To make the cake batter, whip butter/sugar/egg mixture really well. It should be super fluffy and white.
- Then add dry ingredients and buttermilk interchangeably in 2 parts.
- Fold in chopped peaches into the batter. Then divide the cake batter into the prepared muffin cups.
- Bake the mini cakes for about 25 minutes at 350°F.
Tip
I love using my large cookie scoop for filling the cupcake pans. It’s mess-free and yields uniform cakes.

Tip
Cool the cakes in the pan for 5 minutes, and then invert them into a wire rack.
Buttermilk substitutes:
I realize not everyone have buttermilk in the fridge like we do. (We sure love our buttermilk pancakes!) However, there’re 2 easy substitutes for buttermilk:
- Option #1: 1/3 cup sour cream, or plain Greek yogurt + milk (or water) to make 1/2 cup. Stir well before using.
- Option #2: 1/2 cup of milk + 1/2 tablespoon lemon juice (or white vinegar). Stir and let it sit for 5 minutes for milk to curdle.

Readers Feedback and Variations:
This recipe is LOVED by many, many people!! And I get ton of feedback and variations. So here’re some awesome feedbacks and variations from those who tried it.
- People love how these little cakes are not too sweet.
- Cinnamon is very popular addition!
- Besides peach, this recipe also works great with plums, blueberries, and nectarines.
- Fresh macerated peaches make a fabulous topping along with vanilla ice cream!
- Chopped pecans were a great addition.
- Frozen peaches didn’t caramelize, but it was still delicious.
- Canned peaches worked good as well.
- Egg replacement per Maïna: 1 heaping tablespoon of ground flax seeds + 3 tablespoon of water, whipped together and let to thicken for 5 minutes. Worked like a charm!
If you made this recipe, we’d love to hear your feedback as well!!

How to store peach upside down cake:
Store these peach mini cakes in the fridge, covered, for up to 2 days, if they last that long anyway. 🙂
Peach upside down cake doesn’t freeze well.
Also, here’s another fantastic way to enjoy peaches – grilled peach and mascarpone ice cream!!

Peach Upside Down Mini Cakes
Ingredients
For topping:
- Non-stick cooking spray
- 1 tablespoon unsalted butter cold
- 6 teaspoons light brown sugar
For cake batter:
- 3 fresh peaches (Note 1)
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130g) granulated sugar
- 1/3 cup (90g) unsalted butter at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk at room temperature (Note 2)
Instructions
- Preheat the oven to 350°F (177° C). Spray muffin pan with non-stick cooking spray.
To prepare the topping:
- Cut 1 tablespoon of butter into 12 equal parts. (TIP: cold butter is easier to cut.) Place each butter piece in 12 muffin cups.
- Sprinkle ½ teaspoon of brown sugar into each muffin cup.
- Slice 1-2 peaches into thin slices. Arrange about 3 slices into the bottom of each muffin pan.
To make the cake batter:
- Cut the remaining peaches into small cubes. You should get about 1 cup of cubed peaches. Set aside.
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes.
- Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined. The mixture should be fluffy and white. (Note: It's totally normal for the mixture to curdle right after adding egg, but keep mixing and it'll turn nice and fluffy!)
- Add half of the flour mixture into the batter, beat for 1 minute on low speed.
- Stir in the buttermilk and beat for another minute.
- Add the remaining flour mixture and beat just until combined. Don't overmix the batter, or it'll make tough cake.
- Fold in the cubed peaches.
- Divide the batter into 12 muffin pan cups. (TIP: This large cookie scoop makes this step super easy – one scoop of batter in each muffin cup.)
- Bake for 25-30 minutes, or until inserted toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes. Then carefully run a butter knife around the edges to release the cake from the sides. Now, place a wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Place an empty baking sheet to catch any juice, if needed. Cool the cakes completely before serving.
Tips & Notes:
Nutrition Facts:
This recipe was originally published in August, 2014 and last updated on March 31, 2021.
Holly says
Good, but really needed a little cinnamon.
Marika Neto says
I was so excited about this recipe and then found out peaches were out of season. Thankful that there were suggestions for alternative fruits. I ended up using blueberries and strawberries. A beautiful addition to my Easter brunch.
Shinee says
Hi, Marika! So happy you loved your blueberry/strawberry variation. Thank you for your feedback.
Mae says
If I used blueberries how many would I use in the mini muffin tins and how many cups in the batter.
Shinee says
Hi, Mae. I haven’t tested this recipe with blueberry, therefore I can’t provide quantity for blueberries.
Ferron ( @bakefoobs ) says
I loved that you suggested buttermilk alternatives and ended up using coconut yogurt with some lemon juice and almond milk, and it worked beautifully! Such a simple recipe to make, and it yielded the most stunning and elegant mini cakes. Perfect for an afternoon tea or a party. I think this would work well with other stone fruits or apples too! Thanks for the recipe 🙂
Shinee says
Yay, so happy my buttermilk substitute was helpful!! And glad coconut yogurt worked great as well!!! Thanks for sharing, Ferron!
Ferron @bakefoobs says
I loved that you suggested buttermilk alternatives and ended up using coconut yogurt with some lemon juice and almond milk, and it worked beautifully! Such a simple recipe to make, and it yielded the most stunning and elegant mini cakes. Perfect for an afternoon tea or a party. I think this would work well with other stone fruits or apples too! Thanks for the recipe 🙂
M says
This recipe is just right for my family
Shinee says
Thank you for your feedback, M! Glad you and your family loved it!
Corrina says
So yummy and not too sweet. I made them with GF flour and added a tsp of cinnamon.
Shinee says
So happy you enjoyed it, Corrina! Thank you for sharing your GF tweak and review!
M. Davis says
I would have loved to have given it a five. Thankfully I stopped after I realized that although I had clicked the double recipe it did not double the grams. When I checked to see how much one cup of flour should weigh, it (King Arthur) said 120. Your said 140. So I queried the veracity of the measurements and wanted to avoid having a flop on my hands. Hence I have looked for a different site recipe.
Shinee says
Hello, M. Davis. Where do you see that I said 1 cup of flour is 140g? Depending on the type of flour, the exact weight will always vary. My standard weight for 1 cup of all-purpose flour is 125g. That’s why my recipe calls for 190g (1.5 cups) of all-purpose flour.
But I’m glad you didn’t make the recipe with the wrong measurements and end up with a flop.
Dolores J says
I will try your recipe it looks so delicious. I would like to see someone to help u with your children while u do a video.
Shinee says
Hi, Dolores. Not sure what you mean by help with my children? You don’t seeing them popping up the video?
Teresa says
Such a well written recipe – even used the lemon/milk to make buttermilk. I see why they don’t last past 2 days. So moist and delicious.
Thanks so much.
Shinee says
Woohoo, so happy you tried and loved the recipe. Thank you so much for your feedback, Teresa!
June Morris says
These are delicious! I had extra batter so I got a small springform pan out and made a mini cake.
Shinee says
So happy you enjoyed it, June! Thanks for your feedback!!
Bsrb says
Made then in a jumbo muffin tins. I double the batch.
Renee says
This sounds good. I will try it this week.
Anne says
Hi I would also like to make them in jumbo muffin pans. How long did you bake them for?
Shauna says
May ask would these freeze well for a couple days? I am making all the food for a bridal shower that is in August and want to incorporate fresh peaches in a dessert.
Shinee says
Hi, Shauna. I’ve never tried freezing these mini cakes, but I’m afraid it might get too soggy after it’s thawed.
Rhonda says
They look delish. Do you peel the peaches first?
Shinee says
Hi, Rhonda. No, I don’t peel peaches, but you sure can.
Steve says
These look awesome, I will make these this weekend, however
I have a finicky eater, I’m Curious if you have tried this w apples
Thank you
Shinee says
Hi, Steve. No, I haven’t tried this with apples. But great idea!
Karen LeDoux says
Love my peaches!! This is the 1st recipe I’ve printed in hopefully a much better 2021! When the weather gets better and our stores have some good peaches, I’m definitely going to buy some and make these. My mouth is already watering…thank you for this recipe!
Shinee says
You’re welcome, Karen. Hope you’ll enjoyed this cake as much as we do! Wishing you a great 2021!!
Charlotte says
yum! made these tonight. I had 1 peach and 2 plums. Used the peaches for the topping and the 2 plums in the filling. Added a pinch of cinnamon to the batter and I had leftover whipped cream from pumpkin pies to top the finished product (canadian thanksgiving this last weekend!) so delish!! thank you for the recipe 🙂
Shinee says
Hi, Charlotte. So happy you tried and loved this peach cake recipe. Thank you for your feedback!!