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Peach Upside-Down Cupcakes

Featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar, Peach Upside-Down Cupcakes are a miniaturized summer twist on the classic pineapple dessert!

Peach Upside-Down Cupcakes ~ a miniaturized summer twist on the classic pineapple dessert featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar| FiveHeartHome.com

Here in the Texas Hill Country, local crops of fresh, juicy peaches abound every June and July. It’s a simple fact that summer just wouldn’t be summer without peach cobbler and homemade peach ice cream. So when this sweet stone fruit is in season, you can bet that I’m buying it by the bushel and regularly enjoying it in some form or fashion until it the roadside stands shut down and the long wait until next year’s peach season commences.

Peach Upside-Down Cupcakes ~ a miniaturized summer twist on the classic pineapple dessert featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar| FiveHeartHome.com

This year, I decided to take one of my all-time favorite desserts — Pineapple Upside-Down Cake — and give it a peachy twist. I thought that cupcakes would be fun as opposed to a whole cake, so I simply filled each muffin cup with a mixture of melted butter and brown sugar and arranged my fresh peach chunks in little pinwheels. Then I topped off the peaches with a buttery vanilla cake batter.

Bake ’em up, flip ’em over, and…TA-DAAA!!! Peach Upside-Down Cupcakes fit for a Peach Queen! And no need to scratch your head…such royalty actually exists each June at the Peach JAMboree in Stonewall (AKA, the peach capital of Texas). I’m telling you…you haven’t lived until you’ve been to a Peach JAMboree…

Peach Upside-Down Cupcakes ~ a miniaturized summer twist on the classic pineapple dessert featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar| FiveHeartHome.com

These little cupcakes are delicate, but they’re well worth the gentle effort it takes to remove them from the pan. The peaches are sweet and buttery, with the brown sugar soaking down into the moist, tender cake. As a bonus, Peach Upside-Down Cupcakes are just plain cute, perfect to share with family and friends or serve at a summer picnic, barbecue, or get-together.

And if you simply must have these cupcakes all year long? You could always make them with canned peaches to get you through the off-season…extra points if you actually canned the peaches yourself! But if your canned peaches are native to the grocery store, that works as well. ๐Ÿ˜‰ Just don’t miss the opportunity to make these Peach Upside-Down Cupcakes with fresh peaches so long as they’re in season. And that means hurry, man…hurry!

Peach Upside-Down Cupcakes ~ a miniaturized summer twist on the classic pineapple dessert featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar| FiveHeartHome.com So to recap, your newly updated summer peach bucket list is as follows:

1. Peach Cobbler
2. Homemade Peach Ice Cream
3. Peach Upside-Down Cupcakes!!!

I promise…your inner Peach Queen will thank me. ๐Ÿ˜‰

Peach Upside-Down Cupcakes ~ a miniaturized summer twist on the classic pineapple dessert featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar| FiveHeartHome.com

Peach Upside-Down Cupcakes

Yield: 12 cupcakes

Peach Upside-Down Cupcakes

Featuring tender vanilla cake and a buttery crown of fresh peaches and caramelized brown sugar, Peach Upside-Down Cupcakes are a miniaturized summer twist on the classic pineapple dessert!

Ingredients

  • FOR THE PEACH LAYER:
  • 2 medium to large peaches
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • FOR THE CUPCAKE BATTER:
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter, at room temperature
  • 3/4 cup sugar
  • Cinnamon-sugar, optional
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk

Instructions

  1. Position rack in center of oven and preheat to 350ยฐF. Generously grease (or coat with cooking spray) a 12-cup muffin pan.
  2. Cut a peach into 12 equal slices (cut the peach into quarters and then cut each quarter into three slices). Cut each of the 12 slices in half, to give you 24 peach chunks. Repeat with the other peach for a total of 48 peach chunks.
  3. Melt 1/3 cup butter in a small pot on the stove or in a heat-safe bowl in the microwave. Whisk in the 1/3 cup brown sugar until blended. Evenly divide the brown sugar mixture between the 12 muffin cups, spooning a couple of teaspoons into each cup. Arrange four peach chunks in a little pinwheel shape on top of the brown sugar in the bottom of each muffin cup.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Prepare the batter in a large bowl by using an electric mixer to beat the softened butter and sugar until fluffy. Scrape the bowl and blend in the egg and vanilla. Beat on high for 3 to 4 minutes, scraping bowl occasionally. With the mixer on low speed, gradually blend the flour mixture into the wet mixture, alternating with the milk.
  5. Divide the batter between the muffin cups. If desired, generously sprinkle the filled muffin cups with cinnamon-sugar. Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean. Set muffin pan on a cooling rack.
  6. Cool cupcakes in pan for 5 minutes. Carefully run a sharp, thin knife around the edge of each cupcake. Cool for 5 more minutes. Run the knife around the edge again, then lay a cooling rack on top of the muffin pan. Press down on the rack and quickly invert the pan so that it's resting on the cooling rack. Slowly and carefully lift the muffin pan and then flip over the cupcakes so that they can finish cooling with the peach side up.
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More peachy treats…

Peach Cobbler Healthy Oat Smoothie
Healthy Oat Smoothies {Blueberry Muffin & Peach Cobbler Flavors} ~ thick, filling smoothies featuring oats, yogurt, and frozen fruit taste just like blueberry muffins and peach cobbler! | FiveHeartHome.com

Peach German Pancake {AKA, Dutch Baby}
Peach German Pancake (Dutch Baby) ~ golden, puffy, and piping hot skillet pancake studded with peaches | FiveHeartHome.com

Minty Peach Lemonade
Minty Peach Lemonade ~ homemade lemonade meets mint simple syrup and peach puree in this refreshing summertime drink | FiveHeartHome.com

Fruity Yogurt Popsicles
Fruity Yogurt Popsicles ~ a frosty summer treat made with just three simple ingredients...and while they're healthy enough for breakfast, they taste decadent enough for dessert! | FiveHeartHome.com

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Comments

  1. Oh yum! And I love that they are small versions. Maybe that would help with portion control. Or maybe not.
    ๐Ÿ˜‰

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Joanna. Cupcakes don’t necessarily help me with portion control…I just end up eating three! ๐Ÿ˜‰ But surely others have more willpower than I do… ๐Ÿ˜‰

  2. Kristin says:

    These look heavenly! This is a must try – hope you and your family are having a great trip ๐Ÿ™‚

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much, Kristin…hope your family enjoys these! And we’re definitely having a great trip…thank you! We’re actually still here but I’m trying to catch up on my ridiculous backlog of blog comments before we head back — ha. Hope you have a wonderful weekend!

  3. OMG! These cupcakes are to die for! I made them today as a test because I need to take dessert for the examiners of my thesis defense next week. So after tasting them, I am definitely making them again next week. Too bad my thesis is in engineering and not food, otherwise they would give me extra points haha.

    Thanks for the recipe, is very precise and has great instructions!

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