Peach Upside-Down Cupcakes

Raise your hand if your local farmer's market sells THE BEST peaches ever.

🙋🙋

If I had more than two hands, I would raise them. Because these Ohio Red Haven peaches are seriously the bomb dot com. And once I knew they were at their peak, I drove right on over and got a bunch to make these upside down cupcakes!
I really loved how these turned out, although I did have a little incident during the inverting process. Apparently, inverting 12 individual cupcakes out of a cupcake pan is ten times more difficult than flipping one cake out of a pan. Somehow, the cupcakes flipped out and OVER so they landed face down, instead of face-up.


I was almost discouraged from photographing these altogether after that happened, but I knew you guys would love this recipe and I was able to salvage a few. I didn't have ice cream on hand when I made these, but I'm thinking some vanilla bean ice cream or even fresh whipped cream would pair amazingly with these little treats!

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
1/4 teaspoon kosher salt

2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk

Directions:

Preheat oven to 350 degrees Fahrenheit. Butter the cupcake pan using 3 tablespoons of softened butter.

Sprinkle about a teaspoon of brown sugar into each cavity of cupcake pan. Slice one peach into very thin wedges. Place about 2-3 wedges onto the bottom of each cavity. (You may need to slice up an additional peach to fill all the cavities.)

In a small bowl, whisk together flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

In another bowl, using an electric hand mixer, beat together 1/3 cup softened butter with granulated sugar until light and fluffy. Beat in egg and vanilla extract.

Add dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Dice remaining peach/peaches into small cubes and fold into cupcake batter.

Distribute batter between cupcake pan cavities, filling them each about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into center comes out clean. Let cool on wire rack, then carefully invert. Best served warm.