Strawberry-Rhubarb Upside-Down Cupcakes

80 24 servings, 1 cupcake (65 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
20
min.
Servings

24 servings, 1 cupcake (65 g) each

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

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Toss rhubarb with butter in medium bowl. Add sugars, dry jelly powder 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 centres. Cool cupcakes in pans 10 min.; invert onto plates. Remove and discard paper liners. Cool completely.

Serving Suggestion

Serve topped with thawed Cool Whip Whipped Topping.

Servings

  • 24 servings, 1 cupcake (65 g) each

Nutritional Information

Serving Size 24 servings, 1 cupcake (65 g) each
AMOUNT PER SERVING
Calories 180
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 35mg
Sodium 180mg
Carbohydrate 26g
Dietary fibre 1g
Sugars 18g
Protein 3g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* 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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