Peach Upside Down Cupcakes
These super moist and tender peach upside down cupcakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
Equipment
Ingredients
Yellow Cake Batter
- 1 box yellow cake mix
- ⅓ c oil
- 3 eggs
- 1 c water
Cupcake Topping
- ¼ c packed brown sugar
- 2 tbsp butter cold
- 2-4 peaches
Instructions
- Preheat the oven to 350 degrees F.
- Grease a muffin pan.
- Cut butter into 24 equal size pieces, and set one piece into the bottom of each cavity of the muffin pan.
- Peel the peaches and cut into thin slices. You will want 48 slices total, so the number of peaches will depend on how big they are.
- Place two peach slices into the muffin tins.
- Add ½ tsp of brown sugar to each muffin pan cavity.
- Prepare cake mix according to package directions.
- Fill each muffin pan cavity ¾ of the way with cake batter.
- Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and set on a cooling rack to cool.
- Once cupcakes are completely cool, gently run a butterknife around the edge of each cupcake if needed, to loosen them.
- Place a large tray or baking sheet on top of the muffin pan, and while holding onto the muffin pan and the tray/baking sheet, flip the muffin pan over onto the tray/baking sheet. The cupcakes should come right out.
Tried this recipe?Let us know how it was!