Rhubarb Upside-Down Cupcakes

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.

rhubarb upside down cupcakes on pink plates with cream and mint
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
18 cupcakes


  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Coat 18 muffin cups with cooking spray.

  2. 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.

  3. Bake in the preheated oven until rhubarb just begins to soften, 7 to 8 minutes.

  4. 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.

  5. Pour batter over rhubarb in hot muffin cups, filling each just over 3/4-full.

  6. Return to the oven and bake until a toothpick inserted into centers comes out clean, 18 to 20 minutes.

  7. 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.

Nutrition Facts (per serving)

219 Calories
12g Fat
26g Carbs
3g Protein
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
Vitamin C 1mg 5%
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.

You’ll Also Love