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Peach Upside Down Cupcakes

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A delightful twist on the classic upside-down cake, these cupcakes are bursting with the juicy flavor of fresh peaches and perfect for any gathering.

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. Melt 3 tablespoons of butter in a small saucepan over low heat. 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. Whisk together the flour, baking powder, salt, and granulated sugar in a medium bowl.
  6. Beat the egg lightly in another bowl, 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.

Notes

Serve warm or at room temperature. Add a scoop of vanilla ice cream or whipped cream for extra indulgence. For storage, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Nutrition

Find it online: https://lunarecipez.com/peach-upside-down-cupcakes/

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