Festive Upside-Down Cupcakes

I saw something on Pinterest last week that was sheer genius. Upside-down cupcakes.

Mmmmm…upside-down cupcakes. An avid cupcake eater, I often find myself scraping off a good portion of the mile-high frosting as it is just too much for me. I do the same with Scooter Britches’ cupcakes in an effort to minimize her sugar intake. We don’t give her sweets often, but she has indulged enough at birthday parties and special events that she squeals “cupcaaaaaakes” with zeal when she sees any type of cake.

Anyway, back to these amazing upside-down cupcakes. Great idea. Solves the above-mentioned problems. Sara at Belly Rumbles is really onto something with her idea of “iced side down cupcakes.” Check out her amazing recipes and photography!

I had in mind to make something with berries for Fourth of July. There have been so many cute holiday ideas floating around on the link parties and on Pinterest that I was overwhelmed with what to make. While roaming around at the grocery store yesterday morning, I still wasn’t sure what I would make. Suddenly, a vision of that gorgeous iced-side down cupcake from Belly Rumbles popped in my head. Although I did not use the cake and icing recipe from the Belly Rumbles post, I was excited to use the upside-down idea as my inspiration.

I knew I wanted my cake to be berry-based because I had fresh blackerries, blueberries, and raspberries in my fridge. It just kills me to let fresh fruit ruin. I always find myself in a heavy brainstorm of what to do with them – aside from just tossing them in the freezer.

Triple-berry cupcakes will tie in perfectly with the Americana vibe of this holiday. Since I’m two for two on doctored cake mixes lately, I decided I would take the same recipe I used for last week’s chocolate cake and turn it into a white cake with a very adaptations.

My Cake Batter Ingredients for Upside-Down Cupcakes:

(Makes 24 cupcakes)

One box white cake mix
One box instant vanilla pudding mix
4 eggs
1 cup vegetable oil
1 cup sour cream
1/2 cup warm water
1/3 cup raspberries
1/3 cup blueberries
1/2 cup blackberries

Vanilla Glaze Ingredients:

(Just enough for 24 cupcakes)

3 cups powdered sugar
5 1/2 tbsp milk
2 tbsp butter, melted
1 tsp vanilla
1/4 tsp salt

First, I preheated the oven to 350 degrees. In the bowl for my stand mixer, I added all the cake ingredients. I mixed the batter until smooth, turning it up high for a short while to make sure the fruit was shredded into smaller bits.

Next, I added muffin wrappers to two 12-muffin muffin tins. Trust me when I say this is a perfect time to use up all those seasonal muffin wrappers you have stored in your kitchen. You know the ones – 10 with Halloween pumpkins, 5 with cute Valentine frogs, 8 with Christmas plaid, 20 Easter pastels, etc. You will be removing the papers before anyone ever sees them so use whatever you have.
I set my timer for 14 minutes, but I wound up leaving them in there for about 18 minutes. I took them out and let them set in the pans until cool enough to handle. Then, I moved them to wire racks to cool completely.

During this time, I made the vanilla glaze. It was the most simple frosting ever. I melted the two tablespoons of butter. In my mixing bowl, I added all the ingredients, leaving the melted butter for last. I mixed it all up until smooth. It is possible you may need a bit more milk, depending on how thin or thick you want your glaze. I found that this consistency was just perfect for what I wanted.

Once the cupcakes were completely cooled, I placed wax paper underneath the wire racks. (Foil or any type of paper would work.) I removed the wrappers and placed the cakes upside down on the wire racks.


Using a medium-sized cookie scoop, I dropped a spoonful (filled about 3/4 way) of glaze onto the top of each cupcake. On many of the cupcakes, I had to use the spoon to gently nudge the glaze so it would ooze down the sides of the cupcakes. Then, I sprinkled the sprinkles on top. The glaze recipe made just enough glaze for the 24 cupcakes. I left the cupcakes alone for over an hour to ensure the glaze set and the sprinkles adhered to the glaze.



Aren’t these just the cutest? They remind me of little bundt cakes.


SB was so excited when she saw the “cupcaaaaakes.” I saved a cupcake for her to glaze. However, I only left a tiny bit of glaze for her to use on hers. Sshhh. Don’t tell!



These berry cupcakes are as delicious as they are festive. With the exception of my favorite from-scratch strawberry cake that I have yet to blog, this triple-berry cake recipe might just be my favorite.


Happy 4th to you all!

Linking up at these awesome parties:

Turn It Up Tuesday (Mondays)
Tweak It Tuesday (Mondays)
Amaze Me Monday (Mondays)
All About You (Tuesdays)
Too Cute Tuesday (Tuesdays)
Wow Us Wednesdays (Tuesdays)
Whip It Up Wednesday (Wednesdays)
Inspire Me Wednesdays (Wednesdays)


  1. Sara | Belly Rumbles says:

    Oh my you are the sweetest! Thank you for all those lovely words about my iced side down cup cakes. I am so happy to have inspired you with these beauties you whipped up for the 4th July. They look amazing! And your daughter is just the cutest thing ever 🙂

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