These peach upside down cupcakes are the perfect treat for any event! Not only are they super easy to put together, but they also taste amazing!
With cake mix being one of the main ingredients, it saves a ton of time, making this a reliable recipe for when you want to satisfy your sweet tooth in a hurry!
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Table of contents
- Why you’ll love this recipe
- Ingredients for this recipe
- Equipment needed for this recipe
- How to make peach upside down cupcakes
- What other cupcakes should I bake?
- Common Questions
- Storage suggestions
Why you’ll love this recipe
When it comes to making peach upside down cupcakes with cake mix, using cake mix is part of what makes this recipe so easy that anyone can bake it with confidence. Plus it only requires a few common ingredients, so you really can’t go wrong with this tasty dessert recipe!
Ingredients for this recipe
Yellow cake mix: This is the base of this peach cupcakes with fresh peaches recipe.
Eggs: To add to the cake mix.
Oil: Use oil to create moist cupcakes.
Water: Helps to create the right consistency in the batter.
Brown sugar: Used to sweeten the dessert.
Butter: Adds additional moisture and flavor to the cupcakes.
Peaches: The star ingredient of this recipe!
Although fresh peaches are the best option, you may also use canned or frozen peaches as well.
Equipment needed for this recipe
This recipe only requires a few pieces of equipment, and the good news is that you likely already have almost everything you need! You’ll of course want a cupcake tin to bake them in. You’ll want some measuring cups and spoons to make sure you’re getting exactly how much of each ingredient that you need. A good knife for cutting the butter and the peaches would be ideal. A mixing bowl and a whisk are needed to mixing together the ingredients. A cooling rack would also be very handy to help with even cooling of the cupcakes after baking.
How to make peach upside down cupcakes
Steps 1 & 2: Preheat the oven to 350 degrees F. Grease a muffin pan.
Step 5: Peel the peaches and cut into thin slices. You will want 48 slices total, so the number of peaches will depend on how big they are. Mine were large.
Steps 7 & 8: Prepare cake mix according to package directions. Fill each muffin pan cavity 3/4 of the way with cake batter.
Steps 3 & 4: Cut butter into 24 equal-sized pieces, and set one piece into the bottom of each cavity of the muffin pan. Add brown sugar to each muffin pan cavity.
Step 6: Place two peach slices into the muffin tins.
Step 9: Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
Step 10: Remove from the oven and set on a cooling rack to cool.
Step 11: Once cupcakes are completely cool, gently run a butterknife around the edge of each cupcake (if needed), to loosen them.
Step 12: Place a large tray or baking sheet on top of the muffin pan, and while holding onto the muffin pan and the tray/baking sheet, flip the muffin pan over onto the tray/baking sheet. The cupcakes should come right out.
We recommend using fresh peaches in this recipe for the best taste and texture.
What other cupcakes should I bake?
If you’re a big cupcake fan, you’ll likely be looking forward to your next batch of cupcakes. I have some really fun recipes for you to try! You may want to make these Dr. Pepper Cupcakes or try out this Easy Sprite Cupcakes Recipe. I also have a citrusy Orange Julius Cupcakes recipe that is a must-try!
Should I use fresh or canned peaches for these peach cupcakes with cake mix?
This recipe calls for fresh peaches as that will give the best taste and texture, however, if you’re in a pinch, you definitely can use canned peaches, just be sure to drain them well so they don’t add much extra moisture to the recipe.
Can I use frozen peaches for this peach upside down cupcakes recipe?
Yes, just like with canned peaches, you may also use thawed frozen peaches in this recipe.
To properly store this peach upside-down cupcakes with cake mix recipe, you’ll want to store them in an airtight container for up to three days. You can also freeze them for up to three months for optimal freshness.
- 1 box yellow cake mix - mine called for 3 eggs, ⅓ cup oil, and 1 cup water, though yours may differ by brand
- ¼ cup packed brown sugar
- 2 tbsp butter, cold
- 2-4 peaches
1.Preheat the oven to 350 degrees F.
2.Grease a muffin pan.
3.Cut butter into 24 equal size pieces, and set one piece into the bottom of each cavity of the muffin pan.
4.Add ½ tsp of brown sugar to each muffin pan cavity.
5.Peel the peaches and cut into thin slices. You will want 48 slices total, so the number of peaches will depend on how big they are. Mine were large.
6.Place two peach slices into the muffin tins.
7.Prepare cake mix according to package directions.
8.Fill each muffin pan cavity 3/4 of the way with cake batter.
9.Bake for 17-20 minutes, or until a toothpick inserted comes out clean.
10.Remove from the oven and set on a cooling rack to cool.
11.Once cupcakes are completely cool, gently run a butterknife around the edge of each cupcake (if needed), to loosen them.
12.Place a large tray or baking sheet on top of the muffin pan, and while holding onto the muffin pan and the tray/baking sheet, flip the muffin pan over onto the tray/baking sheet. The cupcakes should come right out.
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Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 176mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
I am not a medical expert. These calculations are provided as a courtesy.