Description
Peach Upside Down Mini Cakes are adorable individual desserts featuring caramelized peaches, buttery brown sugar topping, and a soft vanilla cake base. These easy peach cupcakes are perfect for summer parties, brunches, potlucks, and any occasion that calls for a beautiful homemade dessert.
Ingredients
Scale
Ingredients
For the Peach Topping
- 1/3 cup unsalted butter, melted
- 2/3 cup brown sugar, packed
- 2 cups fresh peaches, peeled and thinly sliced
- 1/2 tsp cinnamon
For the Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup milk
- 1 tsp lemon zest (optional)
Optional Topping
- Whipped cream
- Fresh peach slices
- Powdered sugar
- Caramel drizzle
Instructions
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan thoroughly to prevent sticking.
- Create the peach topping: Add melted butter and brown sugar to the bottom of each muffin cup. Arrange peach slices over the sugar mixture and sprinkle with cinnamon.
- Make the batter: Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then gradually mix in the dry ingredients with milk until smooth.
- Fill the muffin cups: Spoon cake batter over the peaches, filling each cup about 3/4 full.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool briefly: Let the mini cakes rest in the pan for 5-10 minutes before flipping.
- Invert and serve: Carefully run a knife around the edges and flip the cakes onto a serving plate. Top with whipped cream or caramel if desired.
Notes
Use ripe but firm peaches for the best texture. Letting the cakes cool slightly before flipping helps the caramelized peach topping stay intact. These mini cakes are best enjoyed fresh but can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: peach upside down mini cakes, peach cupcakes, peach dessert recipe, upside down cake, summer peach dessert, mini cakes