Peach Upside Down Cake {Individual Size}

Published July 3, 2015. Updated March 2, 2020

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Fresh Peach Upside Down Cake! Made with flavorful cornmeal, a soft crumb, sweet peaches and finished with whipped cream and raspberries. Such a tempting summer dessert!

Cornmeal Peach Upside Down Cupcakes | Cooking Classy

Peach Upside Down Cake Made into Individual Portions

I know my 4th of July desserts could be more festive but this year I’m not really color coordinating with the holiday and just going with something fun and different, and of course something with amazing flavor! I made these Pineapple Upside Down Cupcakes a few months ago and I know they wouldn’t end there.

I love cupcakes and I love when you can convert a traditional cake into an individual cupcake, like these German Chocolate Cupcakes or these Cheesecake Cupcakes. People always just love them that much more and serving them up is cleaner and easier.

I wanted to stick some sparklers in these for pictures but my husband thought I’d burn the house down, but for company I plan on making them again and sticking some sparklers in them and lighting them up outside. I’m totally festive you guys. Always :). I do love all the fresh fruit flag pizzas too so maybe I’ll have to make one of those, and maybe next year I’ll actually share a recipe for one of those on time. I just never seemed to get around to it this year.

These are equally as good though and you’ll have people swooning over them! Peach Upside Down Cakes need to find a place on your menu ASAP! They are simply heavenly! Think peach cobbler, meets sweet cornbread, meets upside down cake all made into one decadent cupcake. Pretty epic right? They are.

Cornmeal Peach Upside Down Cupcakes | Cooking Classy

How to Make Peach Upside Down Cake {Easy Individual Size}

  • 1. Preheat oven to 350 degrees.
  • 2. Prepare jumbo muffin cups: Spray each well of a 6-cup jumbo muffin pan with cooking spray.
  • 3. Add first brown sugar layer: Divide 4 Tbsp melted butter among wells, adding about 2 tsp to each, then evenly sprinkle 1 tbsp of the brown sugar into each well over butter.
  • 4. Top with peaches: Layer peaches over brown sugar layer, adding four slices to each well.

Cornmeal Peach Upside Down Cupcakes | Cooking Classy Cornmeal Peach Upside Down Cupcakes | Cooking Classy

  • 5. Make batter: In a mixing bowl whisk together flour, cornmeal, baking soda and salt for 20 seconds. Make a well in center of flour mixture. In a separate mixing bowl mix together sugar and 3 Tbsp melted butter then whisk in egg, vanilla and buttermilk, mixing until well blended. Pour buttermilk mixture into flour mixture and using a wooden spoon, stir just until combined.
  • 6. Spoon batter over peach layer: Divide mixture among muffin cups adding about a 1/4 cup to each, then spread into an even layer.
  • 7. Bake until set: Bake in preheated oven until toothpick comes out clean (or with a crumb or two), about 18 – 21 minutes.

Cornmeal Peach Upside Down Cupcakes | Cooking Classy Cornmeal Peach Upside Down Cupcakes | Cooking Classy

  • 8. Cool briefly and invert: Let cool 5 minutes. Run a knife around edge to loosen if needed then set a wire rack over pan and invert onto wire rack.
  • 9. Cool and garnish: Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream.

Can I Use a Standard Size Muffin Pan?

Though I haven’t yet tested it should work great in a standard size muffin pan as well. You’ll just need to dice up the peaches rather then slice, divide among probably 12 wells then reduce bake time.

Cornmeal Peach Upside Down Cupcakes | Cooking Classy

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Peach Upside Down Cakes {Individual Size}

Such a delicious summer cupcake! A brown sugar peach topping is added to a muffin pan then topped with with a cornmeal cake batter and baked, then invert and you've got a delicious upside down cupcake! 
Servings: 6
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

Instructions

  • Preheat oven to 350 degrees. Spray each well of a 6-cup jumbo muffin pan with cooking spray.
  • Divide 4 Tbsp melted butter among wells, adding about 2 tsp to each, then evenly sprinkle 1 tbsp of the brown sugar into each well over butter.
  • Layer peaches over brown sugar layer, adding 4 slices to each well. Set aside.
  • In a mixing bowl whisk together flour, cornmeal, baking soda and salt for 20 seconds. Make a well in center of flour mixture.
  • In a separate mixing bowl mix together sugar and 3 Tbsp melted butter then whisk in egg, vanilla and buttermilk, mixing until well blended. Pour buttermilk mixture into flour mixture and using a wooden spoon, stir just until combined.
  • Divide mixture among muffin cups adding about a 1/4 cup to each, then spread into an even layer. Bake in preheated oven until toothpick comes out clean (or with a crumb or two), about 18 - 21 minutes*.
  • Let cool 5 minutes. Run a knife around edge to loosen if needed then set a wire rack over pan and invert onto wire rack (tap bottom of wells to help coax out).
  • Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream.

Notes

  • *At this point they may have tiny domes in the center so take a clean kitchen towel or a few paper towels and gently press down on the centers to level.
  • Nutrition estimate doesn't include toppings.
Nutrition Facts
Peach Upside Down Cakes {Individual Size}
Amount Per Serving
Calories 367 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 65mg22%
Sodium 302mg13%
Potassium 210mg6%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 654IU13%
Vitamin C 3mg4%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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21 Comments

  • ChiquitaT

    I don’t have a jumbo muffin pan so I made these in a mini loaf pan (using 6 of 8 loaves) and I think the proportions were perfect!

  • Samira Junaid

    Hi! Quick question. I really wanna make these, but owing to newfound allergies, need them to be dairy free. What can I repace the butter with?

  • Andrea

    Really delicious! I made it even without the beautiful topping, and I also used a standard muffin tin. It does get a little bit soggy if left to the next day, so I suggest serving immediately, but the taste was fantastic!

  • Laura Dembowski

    Individual desserts are a lot of fun. These are so beautiful too. I almost would not want to eat them … Almost!

  • Devlin

    I don’t bake too often but I stumbled upon this recipe and decided to give it a try for my boyfriend and my two year anniversary, since peaches and raspberries are both our favorite fruit… I made it and he said it was the best dessert he’s ever had! Hey, the quickest way to a mans heart ;) he even said it was like sex in his mouth! Haha, thanks for the yummy recipe!

        • Jaclyn

          Jaclyn Bell

          I like them best the day they are made for the best texture but they should keep in the fridge for a day or two.