Cornmeal Peach Upside Down Cupcakes
Tender cornmeal cupcakes bake over buttery brown sugar peaches, then flip into individual fruit-topped cakes ready for cream or ice cream.
Prep 20 min · Cook 20 min · Total 45 min · Makes 6 jumbo cupcakes

Ingredients
- 4 Tbsp butter, melted
- 6 Tbsp slightly packed light-brown sugar
- 2 medium peaches, 10 oz, peeled if desired, cored and each sliced into 12 slices
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2/3 cup buttermilk
- Whipped cream or vanilla ice cream, for serving
- Raspberries and fresh mint, for garnish, optional
Directions
- Heat the oven to 350 degrees. Coat every well of a 6-cup jumbo muffin pan with cooking spray. Spoon the 4 Tbsp melted butter into the wells, using about 2 tsp in each one, then scatter 1 tbsp brown sugar over the butter in each cup. Arrange the peaches on top of the sugar, using 4 slices per well, and set the pan aside.
- In a mixing bowl, whisk the flour, cornmeal, baking soda and salt for 20 seconds. Create a hollow in the middle of the dry ingredients.
- In another mixing bowl, combine the sugar with the 3 Tbsp melted butter. Whisk in the egg, vanilla and buttermilk until the mixture is smooth and well blended. Add the buttermilk mixture to the flour mixture, then stir with a wooden spoon only until everything comes together.
- Spoon the batter into the prepared muffin cups, using about 1/4 cup for each, and spread it evenly over the peaches. Bake in the heated oven until a toothpick inserted in the center comes out clean, or with a crumb or 2 attached, about 18 – 21 minutes.
- The cupcakes will probably puff a little in the middle, so use a clean kitchen towel or a few paper towels to lightly press the centers flat. Cool for 5 minutes. If the edges need help releasing, slide a knife around them, then place a wire rack on top of the pan and flip the pan over onto the rack. Tap the bottoms of the wells to encourage the cupcakes to release.
- Cool the cupcakes and serve them with whipped cream, raspberries and mint, or serve them warm with vanilla ice cream. Salted or unsalted butter will both work here, so use whichever you prefer.