These slightly tart rhubarb upside-down cupcakes are the perfect spring treat when rhubarb is in season. Serve warm with scoops of vanilla or cinnamon ice cream and a sprinkle of cinnamon for extra indulgence.
Ingredients
- cooking spray
- 6 tablespoons butter , melted
- 1 cup packed brown sugar
- 2 cups chopped fresh or frozen rhubarb
- 1 pkg. white cake mix , 16.25-oz.
- 1 cup water
- 3 large eggs
- 0.33 cups vegetable oil
- 0.5 teaspoons almond extract
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.
-
2
Spoon 1 teaspoon melted butter into each prepared muffin cup, followed by 1 Tablespoon brown sugar and about 2 Tablespoons rhubarb. Use a muddler or the back of a wooden spoon to press it into an even layer.
-
3
Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.
-
4
Meanwhile, beat cake mix, water, eggs, oil, and almond extract in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Increase speed to medium and beat for 2 minutes.
-
5
Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.
-
6
Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.
-
7
Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with any syrup in cups.
Nutrition Facts
Per serving
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