Recipes Desserts Cakes Cupcake Recipes Rhubarb Upside-Down Cupcakes Be the first to rate & review! 1 Photo 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. By Sarah Brekke Sarah Brekke Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible. Allrecipes' editorial guidelines Published on March 7, 2023 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 18 Yield: 18 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings 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. I Made It Print Nutrition Facts (per serving) 219 Calories 12g Fat 26g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 219 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 19% Cholesterol 42mg 14% Sodium 130mg 6% Total Carbohydrate 26g 10% Dietary Fiber 0g 2% Total Sugars 20g Protein 3g 5% Vitamin C 1mg 1% Calcium 60mg 5% Iron 1mg 4% Potassium 89mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.