Easy Peach Upside Down Cupcakes
Peach upside-down cupcakes are the ultimate summer treat. These bite-sized delights are incredibly easy to make and feature juicy peaches caramelized in buttery brown sugar.
Table of Contents
Chef’s Tips
- Use fresh peaches for the best flavor, but canned peaches work well if drained thoroughly.
- Grease the muffin pan generously, including the edges, to make flipping the cupcakes easy.
- Allow the cupcakes to cool completely before flipping to prevent breakage.
- Pair these cupcakes with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Yellow Cake Batter:
- 1 box yellow cake mix: A simple base that saves time while delivering fluffy cupcakes.
- 1/3 cup oil: Adds moisture to the batter; substitute melted butter for a richer texture if desired.
- 3 large eggs: Helps bind the ingredients together and provides structure to the cupcakes.
- 1 cup water: Combines with the cake mix to create the perfect consistency.
Cupcake Topping:
- 1/4 cup packed brown sugar: Adds a caramelized sweetness to the peaches.
- 2 tablespoons cold butter, cut into 24 pieces: Melts with the brown sugar to form a luscious glaze.
- 2–4 peaches, peeled and sliced into thin wedges: Use fresh peaches for vibrant flavor or substitute canned if needed (drain thoroughly to avoid sogginess).
Substitutions
- Replace oil with melted butter for a deeper, richer flavor.
- Use light or dark brown sugar interchangeably for the topping.
- Swap fresh peaches for canned or frozen ones if fresh peaches aren’t available.
Instructions
- Prepare the Muffin Pan: Preheat the oven to 350°F (175°C). Grease a 12-cavity muffin pan thoroughly with butter or nonstick spray.
- Add the Topping: Place a small piece of cold butter and 1/2 teaspoon of brown sugar into each muffin cavity. Arrange two peach slices on top.
- Make the Cake Batter: In a large bowl, mix the yellow cake mix, oil, eggs, and water until smooth and well-combined.
- Fill the Muffin Pan: Pour the prepared cake batter into each muffin cavity, filling them about 3/4 full.
- Bake the Cupcakes: Place the muffin pan in the oven and bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes. Run a knife around the edges to loosen them.
- Flip and Serve: Place a baking sheet or large tray over the muffin pan and carefully flip it over to release the cupcakes. The caramelized peaches should be on top.
FAQs
Can I replace the oil with butter?
Yes, melted butter can be used instead of oil for a richer flavor. Keep the quantity the same.
Can I add peaches to the cake batter?
Absolutely! Diced peaches can be folded into the cake batter for added texture and flavor. Just reduce the water slightly to maintain the right consistency.
How do I store the cupcakes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them slightly before serving to bring back the caramelized goodness.
These peach upside-down cupcakes are as versatile as they are delicious. Whether you serve them warm out of the oven or chilled with a scoop of ice cream, they’re bound to be a hit. Make them for your next summer gathering and watch them disappear in no time!
Peach Upside Down Cupcakes
Equipment
- Cupcake pan
Ingredients
Yellow Cake Batter
- 1 box yellow cake mix
- 1/3 c oil
- 3 eggs
- 1 c water
Cupcake Topping
- 1/4 c packed brown sugar
- 2 tbsp butter cold
- 2-4 peaches
Instructions
- Preheat the oven to 350 degrees F.
- Grease a muffin pan.
- Cut butter into 24 equal size pieces, and set one piece into the bottom of each cavity of the muffin pan.
- Peel the peaches and cut into thin slices. You will want 48 slices total, so the number of peaches will depend on how big they are.
- Place two peach slices into the muffin tins.
- Add 1/2 tsp of brown sugar to each muffin pan cavity.
- Prepare cake mix according to package directions.
- Fill each muffin pan cavity 3/4 of the way with cake batter.
- Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and set on a cooling rack to cool.
- Once cupcakes are completely cool, gently run a butterknife around the edge of each cupcake if needed, to loosen them.
- Place a large tray or baking sheet on top of the muffin pan, and while holding onto the muffin pan and the tray/baking sheet, flip the muffin pan over onto the tray/baking sheet. The cupcakes should come right out.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
