Rhubarb Upside-Down Cupcakes

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.