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Homemade peach upside down mini cake with caramelized peaches and mint on a blue plate.

Peach Upside Down Mini Cakes

Individual Peach Upside Down Mini Cakes baked in a muffin tin for perfect portions. Caramelized peaches on top, tender cake beneath – easy, elegant, and crowd-friendly.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Bourbon peach upside down cake, Mini peach cupcakes, Peach cake, Peach upside down cake with canned peaches, Peach Upside Down Mini Cakes, Pineapple upside down cake, Southern peach Upside down cake, Vegan peach upside down cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 40 minutes
Servings: 12 mini cakes
Calories: 180kcal
Cost: $9

Equipment

  • 1 12-cup muffin tin (standard size)
  • 2 Mixing bowls (for dry and wet ingredients)
  • Measuring cups & spoons (for accuracy)
  • 1 Small saucepan (for melting butter)
  • 1 Wire cooling rack (for flipping and cooling)

Ingredients

  • 2–3 slices per cup Fresh or canned peach slices - Drain if canned
  • 6 tablespoon Unsalted butter - Melted
  • ½ cup Brown sugar - Packed
  • Pinch Cinnamon - Optional
  • ½ teaspoon Vanilla extract
  • 1 ¼ cups All-purpose flour
  • ¾ cup Granulated sugar
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Milk - Whole milk or substitute
  • ¼ cup Butter - Melted
  • 1 large Egg
  • 1 teaspoon Vanilla extract

Instructions

  • Melt butter in a small saucepan. Divide evenly into 12 muffin cups. Sprinkle brown sugar over butter, add cinnamon, and arrange 2–3 peach slices in each cup.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk milk, melted butter, egg, and vanilla until smooth.
  • Pour wet mixture into dry. Stir gently until just combined—do not overmix.
  • Spoon batter evenly over peach slices, filling each cup about ⅔ full. Bake at 350°F (175°C) for 18–22 minutes, or until golden and a toothpick comes out clean.
  • Let cool 5 minutes, run a knife around edges, then invert muffin tin onto a rack. Rest 2–3 minutes before removing tin. Serve warm or at room temp.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1mini cake | Calories: 180kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg