Cranberry Upside Down Cakelets

Cranberry Upside Down Cakelets


Golden cranberry upside down cakelets are the perfect addition to your holiday table!



  • 3 Tbsp unsalted butter
  • 2/3 cup light brown sugar
  • 1 1/4 cups fresh cranberries


  • 2 cups flour
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 Tbsp fresh orange zest
  • 2 large eggs, at room temperature
  • 3/4 cup reduced-fat buttermilk, at room temperature


  1. Preheat oven to 350°F and spray a mini bundlette cake pan with nonstick spray. For the topping, combine butter and brown sugar in a saucepan over medium heat, stirring until mixture is smooth. Remove from heat and stir in cranberries; divide mixture evenly between each cavity and set aside.
  2. Whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. Beat butter, sugar, and orange zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs, one at a time. Beat in flour mixture in three additions, alternating with buttermilk (begin and end with flour mixture).
  3. Fill each cavity 2/3 full and tap pan sharply to remove air bubbles. Bake for 25-28 minutes, until cakelets are golden and a toothpick inserted in the center comes out clean. Cool cakelets in pan on a wire rack for 5 minutes before inverting onto rack to cool completely.


Baking pan: I used this Nordic Ware Bundlette Pan. You may have extra batter, which can be baked in mini loaf pans. Alternatively, bake batter in 3 mini (5 3/4″ x 3 3/4″) loaf pans – baking time will be 36 to 38 minutes.

Keywords: Cranberry, Caramel, Upside Down Cake, Cakelets

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