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!
Divide brown sugar and butter into 12 equal parts and place in to 12 muffin cups
Then arrange 3 slices of peach in each muffin cup over the butter and brown sugar.
Add four, baking powder, baking soda and salt. Whip butter and sugar until fluffy. Then add egg and vanilla extract and beat.
Add half of the dry ingredients into the butter mixture and beat until just about combined. Then stir in buttermilk. Fold in chopped peaches
Divide the cake batter into the prepared muffin cups.
Bake the mini cakes for about 25 minutes at 350°F. Cool the cakes in the pan for 5 minutes Place a wire rack on top of the muffin pan and invert it to release the cupcakes.