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Peach Upside Down Mini Cakes (Cupcakes)

These charming mini cakes feature a buttery base topped with juicy, caramelized peaches, creating a delightful dessert perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the topping
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 2 medium peaches, sliced Ripe but not overly soft
For the cake
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup milk Dairy-free alternatives: almond or soy milk
  • 1/4 cup unsalted butter, melted Can substitute with coconut oil
  • 1 whole egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and line your muffin tin with cupcake liners.
  2. In a small bowl, mix the brown sugar and lemon juice, then spread this mixture evenly across the bottom of each cupcake liner. Lay a slice of peach on top.
  3. In a large bowl, combine the flour, sugar, baking powder, and a pinch of salt.
  4. In another bowl, whisk together the melted butter, milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  5. Spoon the cake batter over the peach slices until each liner is filled about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the mini cakes cool in the tin for 10 minutes before inverting onto plates, peach side up.
  8. Serve warm and enjoy.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven at 300°F for 5-10 minutes.