Peach Upside Down Mini Cakes (Cupcakes)

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. ;))

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.

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.

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.

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!!

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.