August  1, 2019
8 Ratings
Photo by Julia Gartland
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves a crowd
Author Notes

These Mexican cakes are best described as upside-down muffins glazed in apricot jam and rolled in sprinkles. It is best to fill the cupcake molds no more than 3/4 of the way up to ensure a flat top, then will eventually become the base of each cake. Don’t worry if you get a rounded top. You can stand these cakes right-side-up (or upside-down, depending on how you see it), or you can cut off the excess to make it flat. You can also replace the apricot jam with any jam you prefer. The world is your garibaldi. —Carlos C. Olaechea

What You'll Need
  • 1 1/2 cups all-purpose flour
  • 1 pinch kosher salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup (about 1/2 package) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup apricot jam
  • 1 tablespoon warm water
  • 1/2 cup white nonpareil sprinkles
  1. Preheat the oven to 300°F. Lightly butter and flour a standard cupcake pan and set aside.
  2. In a bowl, whisk together flour, salt, and baking powder and set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on low speed until fluffy. Add the sugar and beat for about 5 to 7 minutes until well incorporated.
  4. Add eggs one at a time, beating the mixture between each addition until the yolk disappears. Add vanilla and beat to combine.
  5. Add the flour mixture to the wet ingredients in thirds, beating on low speed in between each addition until just combined. Once you have combined all the ingredients, beat the batter on low speed for 2 minutes until it looks fluffy.
  6. Pour batter into the greased cupcake pan, filling each space no more than 3/4 of the way up. Bake 45 minutes to 1 hour. When the cakes are finished baking, cool them in the pan until just warm enough to handle. Unmold and place them upside-down on a baking sheet.
  7. Meanwhile, mix the the jam and water and bring to a simmer in a small saucepan over medium heat until the mixture reaches a more liquidy consistency. Spoon the warm jam over each cake, making sure to coat them all over. Wait 5 minutes and then apply a second coating to each cake. Wait 5 more minutes.
  8. Place the nonpareil sprinkles in a shallow bowl and roll each cake in the sprinkles, coating all over. Place back on a serving tray or in a storage box. The garibaldis can be kept on the counter in a sealed container for 1 week.

See what other Food52ers are saying.

  • Nancy
  • L Att
    L Att
  • Arianne
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.

3 Reviews

L A. October 9, 2019
I have tried to make this twice, and both times the muffins sank in the center and also fell apart when I was removing them from the pan. They also were totally overcooked the first time when I followed the times recommended in the recipe for baking. Someone suggested that the amount of time recommended for beating the ingredients was unnecessarily long and could have causes the subsequent collapse.

I will try again, but will try to find a different recipe.
Arianne September 8, 2019
Can I freeze these fellows before putting the jam on? Thaw/rewarm them later and put the jam on then?
Nancy August 17, 2019
Ok, so, I just made these and they are fabulous tasting and super adorable! Some things I did wrong or figured out for next time,
I was about to put the batter in the pan and noticed I forgot the sugar! I dumped it in, whizzed it a couple times and it worked fine!
This makes more than a 12 cup regular muffin pan holds. I was able to get 8 mini ones besides.
I mixed strawberry and apricot jam because I didn't have enough of either. That's fine too.
I much prefer the mini ones and will do those next time, super cute and a nice 2 bite treat.
You probably need at least 3/4 cup jam to have enough to coat twice, and this is important step because the cakes need to be kinda soaked with delicious jam.
They cooked at 30 minutes in 300 degree convection oven.
A little fussy but so worth it!