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Peach Upside Down Cupcakes

These PEACH UPSIDE DOWN CUPCAKES are the ultimate summer dessert, and are amazing both warm and cold


I have a peach tree in my backyard that has been absolutely packed full with peaches, so I have been busy getting creative and finding new ways to use them.  I recently made these refreshing Peach Crumble Smoothies, which I completely recommend you give a try; who knew peaches made such great smoothies.  Next was these Peach Upside Down Cupcakes, which taste amazing eaten both warm or cold.


To make these peach cupcakes, first prepare 2 x 6 holes muffin tins by greasing with a little oil or butter.  Melt together butter, brown sugar and a little cinnamon in a small bowl, and divide equally between the muffin tins.  Next it’s time to prepare your peaches.  Cut each peach into quarters, then cut each of those quarters onto 3.  Then place 4 pieces in the bottom of each of the muffin tins.


To make the cupcake batter, beat the butter and sugar in a stand mixer until the butter is light and fluffy, which makes the cakes lovely and light.  Add an egg and vanilla extract, beat again, and then finally add flour and milk, mixing until smooth and well combined.  Divide the batter between the 12 muffin holes and spread over the peaches.  Bake for 20 minutes and they are ready to enjoy.


These PEACH UPSIDE DOWN CUPCAKES are the ultimate summer dessert, and are amazing both warm and cold

Peach Upside Down Cupcakes


  • 2 medium peaches
  • 75g butter, melted
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 75g butter, softened
  • 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup self raising flour
  • 1/2 cup milk


Preheat oven to 180c. Grease 2 x 6 hole muffin tins.
Combine the melted butter, brown sugar and cinnamon in a small bowl and divide evenly between the 12 muffin holes. Cut each peach in quarters, removing the stone. Then cut each quarter into 3, and finally cutting each piece in half, leaving you with 48 pieces all up. Place 4 pieces on top of the butter mixture in each muffin hole.
To make the cupcake batter, add the softened butter and white sugar to the bowl of a stand mixer and beat until light and fluffy. Add the egg and vanilla extract, beating until combined. Finally, add the flour and milk and beat until smooth and well combined.
Divide the cake batter between the muffin tins. Bake for 20 minutes or until cooked through.
Allow cupcakes to cool before running a knife around the edge of each cake. Turn the tin upside down on to remove cupcakes, and serve peach side up.

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