Peach UpsideDown Cupcakes a miniaturized summer twist on the classic

Peach UpsideDown Cupcakes Confessions of a Confectionista

Arrange peach slices over the butter/sugar mixture to cover the pan. To make the cake batter, beat remaining 3⁄4 cup softened butter and the granulated sugar until creamed and fluffy. In a separate bowl, whisk together milk, eggs, oil, vanilla, and almond extracts until thoroughly combined.

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Set aside. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a mixing bowl with paddle attachment, beat butter and sugar together until fluffy and creamy, about 2 minutes. Add egg and vanilla extract and beat it for another 2-3 minutes, or until well combined.

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Preheat the oven to 350°. Spray muffin pan with non-stick cooking spray. Prepare the muffin tin by dividing the 1 tablespoon of butter into 12 portions, placing one portion in each of the 12 cups of the cups. Sprinkle 1/2 teaspoon of brown sugar into each cup as well. Slice 1-2 peaches into thin slices.

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Split the brown sugar between the two cake rounds, then lay down the peach slices along the bottom of the pan in an even layer. Set aside. Hand-whisk all the cake ingredients in a large bowl together except for the cake mix. Sift in the cake mix and gently stir to combine. Split the cake batter between the two prepared peach-layered cake rounds.

Peach UpsideDown Cupcakes Confessions of a Confectionista

How to make Peach Upside-Down Cake. 1. Prepare the brown sugar layer. Preheat the oven and lightly spray a 9-inch square pan with vegetable cooking spray. Set aside. Add the butter to the baking pan and place in the oven until melted. Remove from the oven and add the brown sugar.

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Cream for 3 minutes or until lighter in color and fluffy. Add in egg and vanilla and mix until combined. In a large bowl combine the flour, baking powder, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients alternating with the milk. Fold in the leftover diced peaches by hand.

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Step 10: Remove from the oven and set on a cooling rack to cool. Step 11: Once cupcakes are completely cool, gently run a butterknife around the edge of each cupcake (if needed), to loosen them. Step 12: 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.

Peach UpsideDown Cupcakes

In a bowl, sift together the flour, sugar, baking powder, salt and spices, then whisk until evenly distributed. Add the melted butter, eggs, vanilla, milk, sour cream and lemon zest, and whisk the batter until smooth and combined, about 10-15 seconds. Pour the cake batter over the peaches.

Peach UpsideDown Cupcakes

Preheat oven to 350°F. Place the butter and brown sugar into a 9" round pan. Add to the preheated oven for about 3-4 minutes or until the butter is melted. Stir to combine. Toss peach slices & flour in a small bowl if using fresh or frozen (canned peaches do not need flour).

Peach UpsideDown Cupcakes a miniaturized summer twist on the classic

Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside. Cut 1/4 cup (1/2 stick) of the butter into slices and place in a 9-inch round cake pan. Transfer the pan to the oven long enough to melt the butter and remove.

Easy Peach Upside Down Cupcakes Saving Mealtime

Instructions. Heat oven to 350F. Coat 24 muffin cups generously with flour non-stick spray. Combine cake flour, sugar, baking powder, & salt in a large bowl of electric mixer. Add 2/3 cup milk and 3/4 cup shortening. Blend at low speed, then beat 2 minutes at medium speed. Add egg whites, remaining 1/3 cup milk and vanilla.

Easy Peach Upside Down Cupcakes Saving Mealtime

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. 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.

Easy Peach Upside Down Cupcakes Saving Mealtime

Chop two peaches into small cubes and fold them into the cake batter. Scoop the cake batter evenly into the muffin cups over the brown sugar, butter cubes, and peach slices. Bake the mini peach upside down cakes at 350°F for about 25 minutes. Allow them to cool in the pan for a few minutes, then turn them out onto a wire cooling rack.

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Peach Upside-Down Cupcakes Yield: 12 cupcakes Ingredients: 1/3 cup unsalted butter, room temperature (plus 3 tablespoons for cupcake pan) 1/4 cup light brown sugar 2-3 medium sized peaches 1 and 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon

Peach UpsideDown Cupcakes

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.