Peach Upside Down Cupcakes
Delightful Peach Upside Down Cupcakes that capture the essence of summer with caramelized peach slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and place a rack in the middle position.
- Create the caramel base by melting 3 tablespoons of butter in a saucepan and stirring in brown sugar until dissolved.
- Spoon a tablespoon of the butter-sugar mixture into each cavity of a 6-cup muffin tin.
- Arrange one peach wedge on top of the sugar mixture in each cup.
- Whisk together the flour, baking powder, salt, and granulated sugar in a medium bowl.
- Beat the egg lightly and stir in the milk, melted butter, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Divide the batter evenly among the muffin cups, covering the peach wedges.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the tin for 5 minutes before loosening them with a knife.
- Invert onto a serving platter and serve.
Notes
Pair with vanilla ice cream or whipped cream for a delightful treat. Store in an airtight container for up to 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 14g
- Sodium: 144mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg