Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::18
Yield::18 cupcakes
Ingredients
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cooking spray
6 tablespoons butter, melted
1 cup plus 2 tablespoons packed brown sugar
2 cups chopped fresh or frozen rhubarb (8 oz.)
1 (16.25-oz.) pkg. white cake mix
1 cup water
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.
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.
Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.
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.
Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.
Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.
Cool in the muffin cups 5 minutes before inverting onto a wax paper-lined cooling rack. Serve warm drizzled with any syrup in cups.
Cook's Note:
These cupcakes were inspired by Bri’s Pineapple Upside-Down Cupcakes.