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Peach Upside Down Cupcakes

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Delightful Peach Upside Down Cupcakes that capture the essence of summer with caramelized peach slices.

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

  1. Preheat the oven to 350°F (175°C) and place a rack in the middle position.
  2. Create the caramel base by melting 3 tablespoons of butter in a saucepan and stirring in brown sugar until dissolved.
  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. Whisk together the flour, baking powder, salt, and granulated sugar in a medium bowl.
  6. Beat the egg lightly and stir in the milk, melted butter, and vanilla extract in another bowl.
  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 before loosening them with a knife.
  11. 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

Find it online: https://ameliasweets.com/2026/05/20/upside-down-peach-cupcakes-recipe/

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