Go Back

Peach Upside Down Mini Cakes (Cupcakes)

Peach upside down mini cakes are tender vanilla butter cupcakes baked over a caramelized peach crown. You’ll spoon in brown sugar butter caramel, layer sliced peaches, then flip warm so the glossy topping sets.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Peaches and caramel layer
  • 2 fresh peaches, thinly sliced
  • 0.25 cup butter, melted
  • 0.5 cup brown sugar
Vanilla cake batter
  • 1 cup flour
  • 0.75 cup sugar
  • 0.5 cup butter, softened
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Bake prep and caramel peach base
  1. Preheat oven to 350F and grease a muffin tin.
  2. Mix melted butter and brown sugar, then spoon a layer into each muffin cup.
  3. Layer peach slices over the caramel so the tops are evenly covered.
Make batter and bake
  1. Beat softened butter and sugar until smooth, then add eggs and beat again until combined.
  2. Beat in vanilla and sour cream.
  3. Add flour, baking powder, and salt, then mix just until no dry streaks remain.
  4. Divide batter over the peaches so each cup is filled evenly.
  5. Bake 22-25 minutes, until tops are set and lightly golden.
Invert and serve
  1. Cool 5 minutes, then invert immediately to release the mini cakes.

Notes

Pro tip: invert while the cakes are still warm so the caramel releases cleanly and stays glossy. Store covered in the refrigerator up to 2 days; rewarm briefly before serving. Freezing isn’t recommended because the peach topping can soften after thawing. For a lighter option, use low-fat sour cream and replace half the butter with unsweetened applesauce (texture will be slightly less rich).