Delicious peach upside down cupcakes with caramelized peaches on top

Peach Upside Down Cupcakes

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why make this recipe

Peach Upside Down Cupcakes are a delightful twist on the classic upside-down cake! They are perfect for any occasion and bring a bright, fruity flavor to your dessert table. The sweet, caramelized peaches sitting on top of a fluffy cupcake create a delicious blend of textures. Best of all, these cupcakes are easy to make and can win over even the pickiest eaters. Whether you’re hosting a gathering or simply craving a sweet treat, these cupcakes are sure to impress.

how to make Peach Upside Down Cupcakes

Ingredients

  • 3 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 large peach, sliced into 6 wedges
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F (175°C) and place a rack in the middle position.
  2. In a small saucepan over low heat, melt 3 tablespoons of butter, then stir in the brown sugar until it dissolves.
  3. Spoon a tablespoon of the butter-sugar mixture into each cavity of a 6-cup muffin tin.
  4. Arrange one peach wedge on top of the sugar mixture in each cup.
  5. In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  6. In another bowl, beat the egg lightly, then stir in the milk, melted butter, and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  8. Divide the batter evenly among the muffin cups, covering the peach wedges.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cupcakes rest in the tin for 5 minutes, then run a knife around the edges and invert onto a serving platter.

how to serve Peach Upside Down Cupcakes

Serve the Peach Upside Down Cupcakes warm or at room temperature. They are excellent on their own, but you can add a scoop of vanilla ice cream or a dollop of whipped cream for an even sweeter touch. A sprinkle of cinnamon can also enhance their flavor.

how to store Peach Upside Down Cupcakes

To store your Peach Upside Down Cupcakes, place them in an airtight container at room temperature. They will stay fresh for up to 2 days. For longer storage, you can refrigerate them, but make sure to bring them to room temperature before serving to enjoy their best flavor.

tips to make Peach Upside Down Cupcakes

  • Ensure the peaches are ripe for the best flavor and sweetness.
  • Do not overmix the batter; stir until just combined to keep your cupcakes light and fluffy.
  • You can substitute other fruits like pineapples or berries for a fun twist.
  • If you have extra batter, you can bake it in a small ramekin or muffin cup.

variation

For an added flavor twist, you can incorporate spices like nutmeg or cinnamon into the batter. You can also try adding a splash of almond extract instead of vanilla for a nutty flavor.

FAQs

Can I use canned peaches?

Yes, you can use canned peaches. Just make sure to drain them well to avoid excess moisture in the cupcakes.

How can I make these cupcakes gluten-free?

For gluten-free cupcakes, substitute all-purpose flour with a gluten-free flour blend.

Can I freeze Peach Upside Down Cupcakes?

Yes, you can freeze them! Wrap each cupcake well in plastic wrap and store them in an airtight container in the freezer for up to 3 months.

Peach Upside Down Cupcakes

A delightful twist on the classic upside-down cake, these Peach Upside Down Cupcakes feature caramelized peaches atop fluffy cupcakes, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the topping
  • 3 tablespoons unsalted butter Melted for the topping.
  • 1/4 cup brown sugar For sweetness and caramelization.
  • 1 large peach, sliced into 6 wedges Fresh and ripe for best flavor.
For the cupcakes
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/3 cup milk
  • 1 large egg Lightly beaten.
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract For flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and place a rack in the middle position.
  2. In a small saucepan over low heat, melt 3 tablespoons of butter, then stir in the brown sugar until it dissolves.
  3. Spoon a tablespoon of the butter-sugar mixture into each cavity of a 6-cup muffin tin.
  4. Arrange one peach wedge on top of the sugar mixture in each cup.
  5. In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  6. In another bowl, beat the egg lightly, then stir in the milk, melted butter, and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  8. Divide the batter evenly among the muffin cups, covering the peach wedges.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cupcakes rest in the tin for 5 minutes, then run a knife around the edges and invert onto a serving platter.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for an enhanced experience. Sprinkle with cinnamon for added flavor.

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