Description
Individual peach upside-down cupcakes with caramelized peach slices and a moist vanilla cake. Perfect for summer gatherings, brunches, or as a fun dessert.
Ingredients
Scale
- For the Topping:
- 3–4 ripe peaches, thinly sliced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- For the Cake Batter:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk (or buttermilk)
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use silicone molds.
- Prepare the topping: Mix melted butter and brown sugar. Spoon a small amount into each muffin cup. Place 2–3 peach slices on top of the sugar mixture.
- Make the batter:
Cream softened butter and granulated sugar in a large bowl until light and fluffy.
Add eggs and vanilla extract; mix until smooth.
In a separate bowl, combine flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until just combined. - Assemble: Spoon the batter over the peach mixture in each muffin cup, filling each about 3/4 full.
- Bake: Bake for 20–25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes. Then invert onto a wire rack and let sit briefly before gently removing the pan.
Notes
Serve warm or at room temperature. Try with a scoop of vanilla ice cream or a dollop of whipped cream. You can also make these with nectarines or plums.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: peach upside-down cupcakes, mini fruit cakes, peach dessert, summer baking, individual upside-down cake