Forget pineapple — use stone fruit for seasonal upside-down cupcakes
Farmers markets and grocery stores are full of all sorts of stone fruit at the end of the summer, overflowing with different varieties of peaches, plums and apricots. For a fun twist on traditional upside-down cake, swap out pineapple and maraschino cherries with a bunch of your favorite seasonal stone fruits.
A stone fruit (also known as a drupe) is a fleshy fruit that surrounds a stone or pit. There are so many kinds and varieties of stone fruits, like peaches, plums, nectarines and apricots, in grocery stores as well as on farmers market stands at the end of summer.
Since all my kiddos love fruit, we like to try a bunch of them and see if we can find new varieties we like.
This twist on upside-down cake lets you do just that by adding all your favorites as the "upside-down" fruit part. And if you love cherries in your upside-down cake, feel free to add them in too.
Stone fruit upside-down cupcakes recipe
You can also slice and layer the fruit in a larger upside-down cake in place of making cupcakes. Any leftover stone fruit mixture makes a great topping for oatmeal or yogurt.
Prep time: 35 minutes | Cook time: 25 minutes | Total time: 1 hour
For the stone fruit mixture
- 8-10 stone fruits chopped in small-medium chunks (I used peaches, plums, pluots, Italian prunes, nectarines and apricots)
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 tablespoon honey
For the cupcakes
- 1-1/2 cups all-purpose flour
- 1-1/2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla
- Heat the oven to 350 degrees F.
- In a saucepan, melt the butter and sugar.
- When the mixture has slightly thickened, add the chopped fruit.
- Cook for 5 minutes, and stir in the honey. Cook for another 3 minutes, then remove from the heat, and let the mixture cool.
- Mix together the 2 flours, baking powder and salt, and set aside.
- In a mixing bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs 1 at a time, and then add in the vanilla.
- Mix in the flour mixture a little at a time, alternating with milk, until well combined.
- Line a cupcake tin with cupcake liners.
- Add about 1 tablespoon of the stone fruit mixture to each cupcake liner.
- Top with about 2 tablespoons of the cake batter.
- Bake for about 15 minutes or until the tops just spring back to the touch.
- Flip the cupcakes over onto a plate, peel off the liners, and serve.