Name: Peach Upside Down Mini Cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 mini cakes
Cuisine: American
Ingredients: 2 medium ripe peaches, peeled and sliced; ¼ cup unsalted butter, melted (for topping); ⅓ cup light brown sugar (for topping); 1 cup all-purpose flour; ½ cup granulated sugar; ¼ cup unsalted butter, softened (for batter); ½ cup whole milk; 1 large egg; 1 teaspoon vanilla extract; 1 ½ teaspoon baking powder; ¼ teaspoon salt

Hey y'all! If you adore juicy peaches and crave charming, individual-sized treats, these Peach Upside Down Mini Cakes will steal your heart (and taste buds). They’re buttery, moist, and bursting with sunny peach flavor—perfect for summer gatherings, sweet brunches, or a little midweek pick-me-up. Ready for smiles and lots of compliments? Let’s get cooking!

Why You'll Love This Peach Upside Down Mini Cakes Recipe

Each bite is a blend of soft cake and caramelized peaches for the ultimate summer dessert.
Perfectly portioned for parties, picnics, or sharing.
Quick prep with simple pantry ingredients—no fancy tools needed.
Twist on a classic dessert with a texture that melts in your mouth.
Easy to make ahead and impress your guests!

Ingredients for Peach Upside Down Mini Cakes

2 medium ripe peaches, peeled and thinly sliced
6 tablespoons unsalted butter (divided, plus more for greasing)
½ cup light brown sugar, packed
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup milk (whole or 2% preferred)
2 large eggs
1 teaspoon vanilla extract

How to Make Peach Upside Down Mini Cakes

Step 1: Prepare the Pan and Peaches

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter.
Melt 3 tablespoons of the butter. Add ½ tablespoon to the bottom of each muffin cup, then sprinkle about 2 teaspoons of brown sugar in each.
Arrange 2-3 peach slices in the bottom of each cup, overlapping if needed.

Step 2: Make the Cake Batter

In a small bowl, whisk together flour, baking powder, and salt.
In a medium bowl, beat remaining 3 tablespoons of butter and the granulated sugar until fluffy (about 2 minutes).
Add eggs one at a time, then mix in vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with flour mixture. Mix just until combined; don’t overmix.

Step 3: Bake Mini Cakes

Spoon the batter over peach slices in each muffin cup, filling about ⅔ full.
Bake for 20-25 minutes, or until tops are golden and a toothpick comes out clean.
Let cool in the pan for 10 minutes, then carefully run a knife around the edges and invert onto a rack or platter.

Step 4: Serve and Enjoy

Let the cakes cool for another 10-15 minutes for easier handling, then serve warm or at room temperature.

Notes on Peach Upside Down Mini Cakes

For easy peach peeling tips, check out this peach peeling guide.
If using canned or frozen peaches, drain and pat dry well before arranging.
Generously greasing the muffin pan is key for easy release—consider parchment paper rounds if needed.