Start with slices of sweet, luscious peaches and nestle them on top of a bit of brown sugar and a touch of butter. Bake underneath a fluffy cake, that’s lightly spiced with cinnamon and freshly grated nutmeg. Flip them over and reveal their gorgeous hues that make us yearn for summer – the cake still warm and waiting for a dollop of chilled whipped cream.
I seldom make a cake using a boxed mix but keep one or two on hand for shortcut recipes that can be, as my Mom put it, “doctored up”!
This is a charming recipe I found in her collection and seemed a perfect way to celebrate the first peaches of the season.
Whisk spices of cinnamon and nutmeg into a vanilla cake mix, then blend in whole eggs, milk, and vegetable oil plus a splash of pure vanilla extract. In the bottom of the cupcake liners, add a touch of butter and dark brown sugar, followed by slices of peaches.
Turn them out, upside down, gently pulling away the paper and find those beautiful pieces of summer fruit, sweet and glistening.
Serve with a cloud of sweetened whipped cream – let peach season begin!
Peach Upside-Down Cupcakes
1 package vanilla cake mix, 15.25 ounces
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
4 extra-large eggs
1 cup milk
½ cup vegetable oil
1 teaspoon pure vanilla extract
½ cup melted butter, divided
½ cup dark brown sugar, divided
24 slices of peeled peaches, divided, about 8 peaches
Preheat the oven to 350-degrees. Whisk the cinnamon and nutmeg into the cake mix.
Add the eggs, milk, vegetable oil, and vanilla, mixing on medium speed for 2 minutes.
Line 24 muffin cups with paper liners. In the bottom of each add 1 teaspoon of the brown sugar and 1 teaspoon of the melted butter.
Place 2 slices of the peaches on top of the brown sugar and butter.
Divide the cake batter, filling the cups about ¾ full.
Bake for 15 to 18 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
Let the cupcakes cool slightly then transfer to a wire rack to cool.
These are wonderful served warm with sweetened whipped cream.
The cupcakes can be gently reheated in a 350-degree oven for about 6 minutes or in a microwave for about 12 to 15 seconds. Makes 24 cupcakes.
PaperChef parchment paper liners are ideal for a quick and clean release plus they come in multiple sizes. For this recipe we use the large option. https://amzn.to/4jhulFL
I recently discovered Burlap & Barrel Royal spices, including their Royal Cinnamon, delivering a vibrant burst of subtle sweet spiciness. https://amzn.to/4kaE9Tq
Le Creuset’s Stoneware Signature Batter Bowl, a generous 3.25 quarts is another favorite in my kitchen. Though “tweaked” in shape over the years, it’s a durable and versatile piece that’s quite handy in the kitchen. https://amzn.to/3ZvAXcC
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Peach Upside-Down Cupcakes
Equipment
- Electric mixer
- Muffin tins, 24 cups total, lined with paper liners
Ingredients
- 1 package vanilla cake mix, 15.25 ounces
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 4 extra-large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup melted butter, divided
- ½ cup dark brown sugar, divided
- 24 slices peeled peaches, divided, about 8 peaches
Instructions
- Preheat the oven to 350-degrees. Whisk the cinnamon and nutmeg into the cake mix.
- Add the eggs, milk, vegetable oil, and vanilla, mixing on medium speed for 2 minutes.
- Line 24 muffin cups with paper liners. In the bottom of each add 1 teaspoon of the brown sugar and 1 teaspoon of the melted butter.
- Place 2 slices of the peaches on top of the brown sugar and butter.
- Divide the cake batter, filling the cups about ¾ full.
- Bake for 15 to 18 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
- Let the cupcakes cool slightly then transfer to a wire rack to cool. These are wonderful served warm with sweetened whipped cream.
