Home | RECIPE | Desserts | Peach Upside Down Mini Cakes (Cupcakes)
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By: Shinee
Published: Aug 01, 2014
Updated: May 16, 2024
4.78 from 85 votes
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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!
Table of Contents
- Why you’ll love this peach cake recipe:
- How to make peach upside down cupcake:
- 1. To prepare the topping:
- 2. To make the batter
- 3. Bake
- Buttermilk substitutes:
- Readers Feedback and Variations:
- Storing Tips:
- Peach Upside Down Mini Cakes Recipe
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:
- Slice 2 peaches into thin slices, then cube the rest for the batter. No need to peel the peaches!
- Spray a standard size muffin pan with non-stick cooking spray.
- 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. (Fan them out nicely! It’ll look pretty once cooked. ;))
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
- Whisk together flour, baking powder, baking soda and salt.
- 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!
- 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.
- Fold in chopped peaches into the batter.
3. Bake
- Divide the cake batter into the prepared muffin cups.
- Bake the mini cakes for about 25 minutes at 350°F, or until inserted toothpick comes out clean.
- 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.
- 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’smess-free and yields uniform cakes.
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.
If you love peaches, try this grilled peach and mascarpone ice cream!!
4.78 from 85 votes
Peach Upside Down Mini Cakes
By Shinee
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!
Prep: 30 minutes mins
Cook: 30 minutes mins
Total: 1 hour hr
Servings: 12 mini cakes
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Ingredients
For topping:
- Non-stick cooking spray
- 1 tablespoon (15 g) unsalted butter cold
- 6 teaspoons (5 g) light brown sugar
For cake batter:
- 3 fresh peaches Note 1
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup (130 g) granulated sugar
- 1/3 cup (90 g) unsalted butter at room temperature
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk at room temperature (Note 2)
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.
Video
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
Servings: 1 mini cake
Calories: 190kcal
Carbohydrates: 29.6g
Protein: 2.9g
Fat: 7.1g
Sugar: 16.8g
Sodium: 120.2mg
Course: Dessert
Cuisine: American
Did you make this?Share a comment or a review below!
This recipe was originally published in August, 2014.
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Can this be made in a bundt pan?Reply
Hi, Terri. I haven’t tested this recipe in a bundt pan.
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Any tips for higher altitude? We’re just under 6ooo’.
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Hi, Jennifer. Unfortunately, I’m no expert in high altitude baking to give you a proper advice and adjustment recommendations.
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I can not express how absolutely delicious this recipe is! They somehow turned out so light and fluffy. I used canned peaches and yogurt instead of buttermilk as that’s what I had on hand, but it was still fantastic! 10/10 would recommend.Reply
Yay, so happy you tried and loved the recipe, Morgy!! And thank you for sharing your experience with canned peaches and yogurt!
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Do you adjust any of the ingredient amounts if you are to use canned peaches? They typically have a lot of moisture. My husband prefers canned over fresh (yuck!, in my opinion).
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Help. I have these in the oven right now and had quite a bit of batter left over. I saw mini in the description and used mini muffin pan. Was this incorrect? The photos looked like a mini muffin pan. Please advise. Thanks I love the recipe so I will make again in the correct pan if I goofed.
JenReply
Hi, Jennifer! So sorry you ran into a trouble!! By mini, I meant mini cakes, not mini muffins. I’ve used a regular muffin pan. Hope you baked the remaining batter. And thanks for reaching out!!
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How did they come out in the mini muffin pan?
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Made these with a 1:1 gluten free flour (King Arthur brand worked a treat here!), no other changes, and these were a 10/10!!!
Will definitely try them with nectarines next!
This recipe is absolutely going into my regular rotation for stone fruit season!Reply
Woohoo, so happy they turned great with gluten-free flour!! Thank you for making my recipe and sharing your feedback, Jessica!
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Is it possible to make egg-less? If so what would you suggest?
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Hi! I haven’t tested this recipe without eggs, and I can’t provide an accurate advice.
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