Peach Upside-Down Cupcakes
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 of summer, waiting for a dollop of whipped cream.
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.
Notes
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.
Frozen, organic peaches can be used when fresh peaches are out of season.