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!
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.