Strawberry-Rhubarb Upside-Down Cupcakes
40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Healthy Living
There are thousands of cupcake recipes out there, but not many that star strawberries and rhubarb. (So let's treasure this one!)
What You Need
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24 servings
Original recipe yields 24 servings
4 cups chopped rhubarb
1/4 cup butter or margarine, melted
1/3 cup each brown sugar and granulated sugar
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
4 eggs
1-1/4 cups water
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Let's Make It
1
Heat oven to 350ºF.
2
Toss rhubarb with butter in medium bowl. Add sugars, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
3
Whisk remaining ingredients until blended; spoon over fruit mixture.
4
Bake 25 min. or until tops spring back when pressed lightly in centers. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners.
Kitchen Tips
Tip 1
Serving Suggestion
Serve topped with thawed COOL WHIP Whipped Topping.
Nutrition
Calories
100
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 110mg
5%
Total Carbohydrates 13g
5%
Dietary Fiber less than 1g
2%
Sugars 10g
20%
Protein 2g
4%
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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