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Easy Peach Upside Down Cupcakes

Fresh peaches and vanilla cake mix are transformed into mini upside cakes that everyone will love.

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cakes

Ingredients

  • 1 box vanilla cake mix
  • 3 eggs
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 fresh peaches {sliced and cubed}
  • 3 sticks butter {melted}
  • 1/2 cup brown sugar {packed}

Instructions

  1. Preheat oven to 350 degrees. Spray two muffin pans generously with non stick spray. Measure out a tablespoon of melted butter into each cup and top butter with a teaspoon of brown sugar.

  2. Prep peaches: Peel them, cut 48 slices and chop the remaining peaches. Place two slices of peaches on top of the butter and brown sugar mixture in each cup. Set aside.

  3. In a large bowl combine vanilla cake mix, eggs, buttermilk, oil and vanilla. Mix for two minutes. Add chopped peaches and gently mix them in by hand.

  4. Using a scoop {cupcake size or 3 tablespoons}, place a scoop of batter into each cup and on top of the butter, brown sugar and peaches. Bake cupcakes for 15-17 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 5 minutes. Run a knife around the edge of each cake to release an pieces that may have stuck to the side during baking while they cool.

  5. Place a large cookie sheet over the top of the muffin pan and invert the cupcakes. The upside down cupcakes should release easily. If a peach or two sticks return them to the cake that they belong to. Serve warm or cool with ice cream or whipped cream. Store at room temperature for two days or refrigerate for up to 4 days.