Description
Delicious Peach Upside Down Mini Cakes (Cupcakes) recipe that combines juicy peaches with a tender cake base, perfect for individual servings.
Ingredients
Units
Scale
For topping:
- Non-stick cooking spray
- 1 tablespoon (15 g) unsalted butter, cold
- 6 teaspoons (5 g) light brown sugar
For cake batter:
- 3 fresh peaches
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup (130 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and spray a muffin pan with non-stick cooking spray.
- Topping preparation: Cut cold butter into 12 pieces and place one piece in each muffin cup. Sprinkle brown sugar into each cup and arrange peach slices at the bottom of each cup.
- Cake batter: Cube the remaining peaches. Combine dry ingredients in a bowl. Beat butter and sugar until creamy, add egg and vanilla, then mix in flour mixture and buttermilk. Fold in cubed peaches. Divide batter into muffin cups and bake for 25-30 minutes.
- Serve: Cool cakes, then invert pan to remove them. Serve warm with ice cream.
Notes
- Cold butter is easier to cut for the topping.
- Room temperature ingredients blend better for the cake batter.
- Do not overmix the batter to avoid tough cakes.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
