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Peach Upside Down Mini Cakes: Indulgent Cupcakes for Summer Bliss

Peach Upside Down Mini Cakes (Cupcakes)
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Experience a delightful twist on classic cupcakes with these Peach Upside Down Mini Cakes, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups fresh peaches, sliced

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a cupcake pan.
  2. In a bowl, cream together the softened butter and sugars until smooth.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Place sliced peaches at the bottom of each cupcake liner and pour the batter over the top.
  8. Bake for 20-25 minutes or until a toothpick comes out clean.
  9. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • These mini cakes can be topped with whipped cream for extra indulgence.
  • Store leftovers in an airtight container at room temperature.

Nutrition

Keywords: Peach Upside Down Mini Cakes, Cupcakes, Summer Desserts

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