PEACHES & CREAM MINI UPSIDE-DOWN CAKES
2/3 cup packed brown sugar
1/2 cup butter, softened, divided
1 large peach, quartered lengthwise, then cut crosswise into thin slices
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1 package (9 ounces) yellow cake mix
1/2 cup sour cream
1 package (3.4 ounces) cheesecake flavor instant pudding, divided
1/2 cup cold milk
3/4 cup thawed whipped topping
Heat oven to 350 degrees.
Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches.
Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.)
Bake 18 to 20 minutes, or until toothpick inserted in centers comes out clean. Cool 10 minutes. Transfer cupcakes to wire racks; cool completely.
Beat remaining pudding mix and milk in medium bowl with whisk 2 minutes. Stir in whipped topping. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve.
Invert cupcakes onto plates just before serving; remove liners. Makes 16 cakes.