Preheat your oven to 350°F (175°C). Grease each cup of a 12-cup muffin pan with unsalted butter or cooking spray.

In a small bowl, combine melted unsalted butter and light brown sugar until smooth. Distribute evenly among the greased muffin cups, using about one tablespoon per cup.

Slice ripe peaches into thin wedges and arrange the slices over the caramel topping in each cup, slightly overlapping them.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat granulated sugar and softened butter with an electric mixer for about 2-3 minutes until creamy.

Add large eggs one at a time to the butter-sugar mixture, mixing well. Stir in the vanilla extract until well blended.

Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk until just combined.

Spoon the batter over the arranged peaches in the muffin cups, filling each cup about two-thirds full.

Bake for 20-25 minutes until the tops are golden brown and a toothpick comes out clean.

Allow the mini cakes to cool in the pan for about 10 minutes, then invert onto a platter.