Cornmeal Peach Upside Down Cupcakes


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.

Cornmeal Peach Upside Down Cupcakes | Cooking Classy

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! Cornmeal Peach Upside Down Cupcakes 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.

Happy weekend everyone!

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Cornmeal Peach Upside Down Cupcakes

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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 4 Tbsp (2 oz) butter, melted*
  • 6 Tbsp (74g) slightly packed light-brown sugar
  • 2 medium peaches (10 oz), peeled if desired, cored and each sliced into 12 slices
  • 1/2 cup (71g) all-purpose flour
  • 1/2 cup (76g) cornmeal
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp (1.5 oz) butter, melted
  • 1/2 cup (110g) granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2/3 cup (160ml) buttermilk
  • Whipped cream or vanilla ice cream , for serving
  • Raspberries and fresh mint , for garnish (optional)


  1. 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.
  2. 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. At this point they'll likely 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. 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.
  3. *I made these twice, once using salted butter and once using unsalted butter and liked both so use what you prefer.
  4. Recipe source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Cornmeal Cake, Peach Cupcakes, Peach Recipes
Author: Jaclyn


  • 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! August 9, 2019 at 5:45pm Reply

  • 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? July 21, 2017 at 8:07am Reply

    • Jaclyn: I’d try coconut oil. July 21, 2017 at 12:22pm Reply

  • 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! September 26, 2016 at 12:16pm Reply

    • Jaclyn: Thanks Andrea! September 27, 2016 at 2:32pm Reply

  • Laura Dembowski: Individual desserts are a lot of fun. These are so beautiful too. I almost would not want to eat them … Almost! August 10, 2015 at 6:34am Reply

  • 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! July 12, 2015 at 12:27pm Reply

    • Jaclyn: I’m so glad you both liked it! Happy Anniversary! August 30, 2015 at 3:26pm Reply

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