STRAWBERRY-RHUBARB UPSIDE-DOWN CUPCAKES

Strawberry-Rhubarb Upside-Down Cupcakes image

There are thousands of cupcake recipes out there, but not many that star strawberries and rhubarb. (So let's treasure this one!)

Provided by My Food and Family

Categories Dairy

Time 40m

Yield 24 servings

Number Of Ingredients 9

Ingredients

4 cups chopped rhubarb
1/4 cup butter or margarine, melted
1/3 cup each brown sugar and granulated sugar
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 eggs
1-1/4 cups water

Steps:

Heat oven to 350ºF.
Toss rhubarb with butter in medium bowl. Add sugars, dry gelatin mix and nuts; mix lightly. Spoon into 24 paper-lined muffin cups.
Whisk remaining ingredients until blended; spoon over fruit mixture.
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.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.6755 g, Sugar 0 g, Protein 2 g