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Home » RECIPE » Desserts » Peach Upside Down Mini Cakes (Cupcakes)

Peach Upside Down Mini Cakes (Cupcakes)

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By: Shinee Published: 8/01/2014Updated: 8/01/2022

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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!

Peach upside down mini cakes on a white serving plate with vanilla ice cream and sliced peaches.
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Table of Contents

  • Why you’ll love this peach cake recipe:
  • How to make peach upside down cupcake:
  • Buttermilk substitutes:
  • Readers Feedback and Variations:
  • Storing Tips:
  • Peach Upside Down Mini Cakes

Why you’ll love this peach cake recipe:

Peaches are in season!!! I love peach season SO much. And these individual peach upside down cakes are one of my absolute favorites.

  • Bursts of juicy fruits in every bite – thanks to overload of peach cubes in the batter.
  • You won’t even miss the frosting, as these mini cakes are topped with brown sugar glazed peach slices.
  • Plus, effortlessly beautiful presentation!

How to make peach upside down cupcake:

While it might look a bit complicated, it’s truly easy to make these mini cakes. Watch how I made this cake on Instagram.

1. To prepare the topping:

  1. Slice 2 peaches into thin slices, then cube the rest for the batter. No need to peel the peaches!
  2. Spray a standard size muffin pan with non-stick cooking spray.
  3. Divide brown sugar and butter into 12 equal parts and place in to 12 muffin cups.
  4. 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. ;))
Step by step photos of preparing the peach topping.

Tip

Yes, you can slice 1 tablespoon of butter into 12 pieces.

Cut a tablespoon of butter in two equal sizes, then cut each one into two equal pieces. Then finely, slice each piece into 3 equal parts.

2. To make the batter

  1. Whisk together flour, baking powder, baking soda and salt.
  2. In a large bowl, whip butter and sugar until fluffy, about 2 minutes. Then add egg and vanilla extract and beat for another 3 minutes. It should be super fluffy and white. This step is key for soft and fluffy cake!
  3. Now, add half of the dry ingredients into the butter mixture and beat until just about combined. Then stir in buttermilk followed by the remaining flour mixture. Mix until just combined and no dry flour patches is visible.
  4. Fold in chopped peaches into the batter.
Step by step photos of making peach cake batter.

3. Bake

  1. Divide the cake batter into the prepared muffin cups.
  2. Bake the mini cakes for about 25 minutes at 350°F, or until inserted toothpick comes out clean.
  3. Cool the cakes in the pan for 5 minutes, and then run a butterknife (or a small offset spatula) around the edges to release the sides.
  4. Place a wire rack on top of the muffin pan and invert it to release the cupcakes. Be gentle removing the pan. Sometimes, peach slices fall slowly.

Tip

I love using my large cookie scoop for filling the cupcake pans. It’s mess-free and yields uniform cakes.

Side by side images of making peach upside down cupcakes.

Serve warm peach upside down cake topped with vanilla ice cream!

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.
Mini peach upside down cakes on wooden board.

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!!

A round peach upside down cake on a larger serving plate.

Storing Tips:

Store the peach upside down cake in the fridge, covered, for up to 2 days, if they last that long anyway. 🙂

These cakes don’t freeze well.

If you love peaches, try this grilled peach and mascarpone ice cream!!

Peach upside down mini cakes on a white serving plate with vanilla ice cream and sliced peaches.

Peach Upside Down Mini Cakes

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!
4.77 from 65 votes
serves: 12 mini cakes
Prep: 30 minutes
Cook: 30 minutes
Total : 1 hour
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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)
Note: I test all my recipes with both measurements for the most precise and accurate result!

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.
  • Serve the mini cakes warm with a scoop of vanilla ice cream.

Tips & Notes:

Note 1a: It’s not necessary to peel the peaches. You can, if you want to. 
Note 1b: Some people have successfully made this recipe with frozen and canned peaches. Frozen peaches didn’t caramelize well though.
Note 2: You can substitute DIY version for buttermilk. I shared 2 options in the post above.
Note 3: You can make one 9-inch cake instead of mini cakes. Simply bake it for about 40 minutes. Watch this video where I doubled the recipe and made a dozen mini cakes and 1 big cake.

Nutrition Facts:

Serving: 1mini cake Calories: 190kcal (10%) Carbohydrates: 29.6g (10%) Protein: 2.9g (6%) Fat: 7.1g (11%) Cholesterol: 32.7mg (11%) Sodium: 120.2mg (5%) Sugar: 16.8g (19%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Peach upside down mini cakes on a white serving plate with vanilla ice cream and sliced peaches.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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This recipe was originally published in August, 2014.

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  1. Ramona says

    Posted on 12 September 2022 at 7:24 pm

    Can you make this with regular cake mix

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:14 am

      Hi, Ramona. You could definitely try.

      Reply
  2. Beverly says

    Posted on 5 September 2022 at 10:52 pm

    5 stars
    So amazing! Used silicone cupcake size. As they are smaller than pan I was able to make 23. Second batch got left in toaster oven after it turn off and we got a crispy outside. Made it so good. Next time I will add more peaches and some cinnamon. A keeper recipe! Thank you!

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:19 am

      So happy you tried and loved the recipe. Thank you for your feedback, Beverly!

      Reply
  3. Cathy says

    Posted on 23 August 2022 at 1:51 pm

    5 stars
    I made the mini cakes and they were absolutely delicious!! I think I will make it in a 9” cake pan next time, as they didn’t come out of my muffin tins very well.

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:41 am

      So happy you loved it, Cathy! I make it in 9-inch cake all the time, I think you’ll love it too!

      Reply
  4. KR says

    Posted on 23 August 2022 at 9:45 am

    5 stars
    these were amazing! easy to follow recipe, a great way to utilize fresh summer peaches. i made the recipe Gluten free & Dairy free and it came out absolutely perfect. my oven is pretty hot so did about 23 minutes & the peaches on the bottom were perfectly caramelized. wow. thank you!

    Reply
    • Shinee says

      Posted on 21 September 2022 at 10:41 am

      So happy you tried and loved it, KR. I appreciate your feedback!

      Reply
  5. CHARLETNEWTON says

    Posted on 16 August 2022 at 6:17 pm

    5 stars
    PEACH UPSIDE DOWN MINI CAKES, ARE ONE AMAZING MINI CAKES, FULL OF INCREDIBLENESS, PURE DELICIOUS, A PIECE OF HEAVEN ON EARTH.

    Reply
  6. Priscilla says

    Posted on 5 August 2022 at 10:31 pm

    Has anyone used cupcake papers instead of spraying the the cupcake tin? I have never used the spray and am concerned about getting them out of the tin in one piece .
    Thanks

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:40 am

      Without spraying, the cupcake will stick. And I’m afraid the topping won’t caramelize in a paper liner. But I’ve never tried it that way, maybe it will work. Let us know if you give it a try, Priscilla.

      Reply
  7. Phyllis Smoker says

    Posted on 25 July 2022 at 4:09 pm

    5 stars
    I followed your recipe, only changed the buttermilk to almond milk because that is what I use now. It was absolutely delicious. I also used my Bundt cake pan

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:13 am

      Oh, so excited to hear your tweaks. Glad it worked perfectly, Phyllis. Thanks for sharing!

      Reply
  8. Jen says

    Posted on 25 July 2022 at 2:58 pm

    5 stars
    This cake batter is so light and fluffy, I thought I’d inadvertently made frosting. These peachy cuties are fun and the perfect little treat. But I’m especially saving the recipe for that cake. Ps- used lemon milk for buttermilk and ‘twas delish.

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:12 am

      SO happy you tried and loved this recipe. I appreciate your feedback, Jen!

      Reply
    • Kat says

      Posted on 28 August 2022 at 8:03 am

      Were there Any nutritional facts?
      Grandson is type 1 diabetic and need carb count for insulin

      Reply
  9. Daisy says

    Posted on 20 July 2022 at 3:10 pm

    5 stars
    Loved it and so did the kids. Did use the substitute for buttermilk.

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:06 am

      SO happy you and your kids loved it!! Thanks for your feedback, Daisy!

      Reply
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