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Cornmeal Peach Upside Down Cupcakes

Cornmeal Peach Upside Down Cupcakes
  • Category


  • Cusine



4 Tbsp butter, melted*

6 Tbsp slightly packed light-brown sugar

2 medium peaches

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

Raspberries and fresh mint


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 , 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 . Let cool and serve topped with whipped cream and decorate with raspberries and mint or serve warm with vanilla ice cream. *I made these twice, once using salted butter and once using unsalted butter and liked both so use what you prefer.