Rhubarb Upside-Down Cupcakes
Medium French Dessert

Rhubarb Upside-Down Cupcakes

Total Time
1h 13m
18m prep · 55m cook
Servings
4 people
Rating
Difficulty
Medium
26 views

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. 1

    Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.

  2. 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. 3

    Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.

  4. 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. 5

    Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.

  6. 6

    Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.

  7. 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.

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Nutrition Facts

Per serving

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