Comida Kraft
Recipe Box

Strawberry-Rhubarb Upside-Down Cupcakes

Prep Time
Total Time

24 servings

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 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.

Serving Suggestion

Serve topped with thawed COOL WHIP Whipped Topping.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
Total fat 5g
Saturated fat 2g
Cholesterol 35mg
Sodium 230mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %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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