Clementine Upside Down Cakes

These Clementine Upside Down Cakes are a fun twist on a classic dessert! These sweet, citrusy individual cakes are sure to please your guests!

Over the weekend, a fellow blogger posted a challenge to create an upside down recipe. Pretty much because the current situation across the entire world is pretty upside down!

This recipe was my contribution to the challenge! Seeing as we are currently under quarantine, a visit to the grocery store isn’t top of my priority list. Until necessary, that is. I looked at the ingredients I had on hand and decided I would give clementine upside down cakes a go! I’m actually quite pleased with how well it worked out!

I had originally planned to make a whole cake but I don’t have many clementines so these mini cakes were the way to go!

I. love. them!

They are the perfect citrusy snack, and if you know me you know I love citrus in my desserts!

Nothing against the classic pineapple upside down cake because I still very much love it! But these clementine upside down cakes are my new favourite.

Clementine Upside Down Cakes on a cooling rack.

Making Clementine Upside Down Cakes

The steps for making clementine upside down cakes is similar to that of pineapple upside down cake.

There are two parts to this cake. First, you prepare the topping and then you prepare the cake.

To start, I prepare the topping by melting butter and placing it into the muffin tin. I add spoonful of brown sugar to the muffin cups and then place my sliced clementines into each of the cups.

Each clementine makes 3 cupcakes so I only needed 2 for this recipe. To prepare them I peeled each clementine and sliced it into 3 pieces (cut as a cross section). That’s it for your topping.

Cross section slices of clementines.

In my stand mixer, I whipped butter and sugar and then added the egg and remaining ingredients to make the batter. The batter should be similar to a regular cake batter. Not too thin and not so thick you have to spackle it into your muffin tins. If the batter is too thick, add a little more orange juice to the mix.

After I spoon the batter into the tins, I pop it in the oven for only 20 minutes at 350F.

After they cool for a few minutes, I cross my fingers, say a prayer and flip those babies over! They should come out cleanly. Should.

The final step is optional but I like a to put a little drizzle of marmalade on top of each cupcake. Its a nice touch, I think. That’s it!

I highly recommend you give these cakes a try! They’re easy to whip up and super tasty! The recipe makes 6 cupcakes but you can double it if you are making for a crowd!

Bon appetit and stay safe!

Closeup of a Clementine Upside Down Cakes on a cooling rack.

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Clementine Upside Down Cakes on a cooling rack.

Clementine Upside Down Cakes

These Clementine Upside Down Cakes are a fun twist on a classic dessert! These sweet, citrusy individual cakes are sure to please your guests!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 302 kcal


For the Topping:

  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 2 clementines peeled and cut in 3 slices (cross section cuts)

For the Cake:

  • 2 tablespoons butter softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 cup clementine juice (or orange)
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract

Other Ingredients

  • 2 tablespoons orange marmalade to drizzle over top (optional)


  • Preheat oven to 350F. Spoon a teaspoon of melted butter into each muffin cup of a 6-cup muffin tin. Use a brush to lightly grease the sides a bit to prevent sticking.
  • Spoon 1 tablespoon of brown sugar into each muffin cup. Place the sliced clementine into each muffin cup.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together. Add the egg and blend until it is light and fluffy.
  • Add the juice and remaining cake ingredients and blend until they are combined.
  • Pour the batter evenly into the muffin cups and bake for 20 minutes or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes and then invert on a rack to cool completely.
  • Heat marmalade in a saucepan until it thins out a bit. Drizzle a teaspoon over top of each cupcake. (This step is optional).

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.


Calories: 302kcalCarbohydrates: 54gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 124mgPotassium: 126mgFiber: 1gSugar: 36gVitamin A: 308IUVitamin C: 16mgCalcium: 57mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword cake, clementines, cupcakes
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