Go Back
–+ servings

Peach Upside Down Cupcakes

Sea Salt Savorings
These super moist and tender peach upside down cupcakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 24 cupcakes
Calories 128 kcal

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

Calories: 128kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 174mgPotassium: 33mgFiber: 0.4gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.