Peach Upside Down Mini Cakes are pure sunshine in dessert form: tender, buttery cakes crowned with golden caramelized peaches that look as spectacular as they taste. These beauties feature juicy slices of fresh peach nestled into each mini cake, with a gooey brown sugar and butter topping that seeps into every bite. Whether you’re a longtime peach lover or searching for a cheerful summer treat, these little cakes combine ease with irresistible flavor, making them perfect for sharing with family, neighbors, or that friend who always brings the best desserts to the potluck!

Peach Upside Down Mini Cakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Peach Upside Down Mini Cakes is simple but full of flavor; each part brings something special to the table, from luscious peaches to the soft, pillowy crumb of the cake. If you’re ready to let summer’s favorite fruit shine, make sure you’ve got these essentials on hand.

Non-stick cooking spray: Ensures those gorgeous peach layers come out perfectly from the pan—no sticking, just clean release.
Unsalted butter (cold & room temperature): Used both for the luscious caramelized topping and the soft cake crumb; cold for dicing into pans, room temp for creamy batter.
Light brown sugar: Adds deep, molasses-y sweetness and helps create that classic upside-down caramel effect on top of the cakes.
Fresh peaches: The absolute star! Fresh peaches lend vibrant color, juicy texture, and a fragrant burst of summer in every mouthful.
All-purpose flour: Forms the structure of the cakes, providing that classic, moist crumb we all crave in a mini dessert.
Baking powder and baking soda: The dynamic duo of leaveners—these ensure your cakes rise high and stay fluffy, bite after bite.
Salt: Just a pinch balances the sweetness and enhances all the other flavors.
Granulated sugar: Sweetens the cake batter itself for just the right amount of indulgence.
Large egg: Acts as a binder and gives the mini cakes their soft, springy texture.
Pure vanilla extract: Adds a classic, aromatic depth to the cake batter.
Buttermilk: The secret to super-moist, tender mini cakes—it’s worth grabbing instead of plain milk, if you can.

How to Make Peach Upside Down Mini Cakes

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (177°C) so it’s hot and ready as soon as your batter comes together. Spray every cavity of a 12-cup muffin tin with non-stick spray—this step is key to making sure those pretty peach tops turn out intact.

Step 2: Layer the Butter, Brown Sugar, and Peaches

Grab your tablespoon of cold unsalted butter and slice it into 12 equal pieces; each cube fits perfectly in the bottom of a muffin cup. Next, sprinkle 1/2 teaspoon of light brown sugar into each cup, followed by arranging about 3 thin peach slices over the sugar and butter in every slot. These layers will transform into sticky, golden tops as the mini cakes bake!

Step 3: Dice the Remaining Peaches

Set aside the prettiest slices for topping, then cut the rest of your peaches into small cubes—about a cup’s worth. These juicy pieces will be folded into the batter, giving little bursts of peachy flavor throughout each mini cake.

Step 4: Mix Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Doing this first means your leaveners are evenly dispersed, giving you a level rise and pillowy-centers every time.

Step 5: Cream Butter and Sugar

Using a stand mixer (or a hand mixer), beat your room-temperature butter with granulated sugar for about 2 minutes. You’re looking for a light, fluffy, pale mixture—this step is crucial for that tender crumb in your Peach Upside Down Mini Cakes.

Step 6: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then beat for another 2–3 minutes until you have a luscious, slightly fluffy mixture. Don’t worry if it looks a little curdled after you add the egg; just keep mixing and it will come together.

Step 7: Alternate Dry Ingredients and Buttermilk

Add half of your dry mixture to the batter and mix on low speed just until incorporated. Stir in the buttermilk, letting it soak in, then finish with the rest of the dry ingredients. Mix until just combined—overbeating can make your cakes dense, so be gentle!

Step 8: Fold in Cubed Peaches

Gently fold the diced peaches into your batter with a spatula. This keeps your fruit whole and ensures every bite is packed with juicy peach flavor.

Step 9: Portion and Bake

Using a large cookie scoop or a spoon, divide the cake batter evenly among the prepared muffin cups, covering the layered peaches. Slide the tin into your preheated oven and bake for 25 to 30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Step 10: Flip and Cool

Let the cakes cool in the pan for just 5 minutes, then carefully run a butter knife around the edges. Place a wire rack on top and, with all your courage, confidently invert the pan to reveal those glistening peach crowns. Serve the Peach Upside Down Mini Cakes warm for the ultimate ooey-gooey dessert moment!

How to Serve Peach Upside Down Mini Cakes

Garnishes

For a finishing touch, I love topping these mini cakes with a little dollop of whipped cream or a scoop of vanilla ice cream—the cool, creamy contrast is pure bliss with the warm, fruity base. A light dusting of confectioners’ sugar, a sprig of fresh mint, or even a drizzle of caramel sauce can make every individual Peach Upside Down Mini Cake look and taste extra special.

Side Dishes

Since these treats are a showcase in themselves, keep sides simple: a crisp green salad with fresh summer herbs balances the sweetness, or offer them as part of a brunch buffet alongside citrus salads and hot brewed coffee. These mini cakes shine at picnics, garden parties, baby showers, or as a bright ending to a family dinner.

Creative Ways to Present

Creativity counts! Nestle each cake in a pastel cupcake liner for easy grabbing at parties, or serve on dainty dessert plates with a swirl of raspberry coulis for a restaurant-worthy touch. Stack them on a tiered cake stand for a show-stopping centerpiece—these Peach Upside Down Mini Cakes are real eye-catchers any way you plate them.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Upside Down Mini Cakes in an airtight container at room temperature for up to two days. If you want them to last longer, simply tuck them into the fridge, where they’ll stay fabulous for up to four days—just bring to room temperature or gently warm before serving for the best flavor and texture.

Freezing

These mini cakes freeze beautifully! Cool them completely, then wrap each Peach Upside Down Mini Cake individually in plastic wrap or foil, and place them in a sturdy freezer bag. They’ll keep well for up to three months. Defrost at room temperature or overnight in the fridge for a treat that tastes just-baked.

Reheating

To recapture that just-out-of-the-oven goodness, warm individual mini cakes in the microwave for 10 to 15 seconds, or pop them in a low oven (300°F) until gently heated through. This will refresh the caramel topping and bring out the juicy peach flavor all over again.

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! While fresh peaches yield that unmistakable summer flavor, canned peaches (drained and patted dry) or frozen peaches (thawed) work well when fresh aren’t available. You’ll still enjoy those gorgeous, juicy peach crowns atop your mini cakes.

How do I keep the peaches from sticking to the pan?

Swirl a little extra non-stick spray in your muffin tin and make sure each cup gets a dab of butter at the bottom; this helps create a non-stick “shield” under the peaches. Also, don’t let the cakes cool all the way in the pan—release them after five minutes for the easiest unmolding.

Can I make the batter ahead of time?

It’s best to bake the batter right after mixing to keep your mini cakes light and airy, but you can prep the peach slices and measure out your dry ingredients in advance, making your bake time quick and easy.

What kind of buttermilk should I use?

Full-fat buttermilk makes the cake crumb extra moist and flavorful, but low-fat or even homemade “soured milk” (milk mixed with a splash of lemon juice or vinegar) will work in a pinch. Peach Upside Down Mini Cakes are quite forgiving!

Can I make these gluten-free?

Yes! Substitute your favorite all-purpose gluten-free flour blend (with added xanthan gum if needed) in a one-to-one ratio. Keep an eye on bake time—a minute or two more may ensure your cakes turn out just right.

Final Thoughts

There’s nothing like Peach Upside Down Mini Cakes to celebrate peach season or brighten up any table, any time of year. Whether you share them at a party or keep the batch all to yourself, you’ll fall in love with the tender crumb, caramelized fruit, and show-off presentation. Whip up a pan soon—these mini cakes are the kind of treat you’ll want to make on repeat!