Eyeball Upside Down Cupcakes

Eyeball Upside Down Cupcakes

Prep Time


Cook Time




These whole-grain cupcakes look right back at you. The fanciful topping of canned pear slices and cherries arranged like a wide-open eyeball mean that frosting is unnecessary. By using corn-muffin mix for cake, the sugar is kept low and the nutrition high for an eye-popping Halloween treat.

This Recipe Courtesy of Mealtime.org

Nutritional Information

Per Serving: Calories 200; Total Fat 8.5g; Saturated Fat 2.3g; Cholesterol 32mg; Sodium 195mg; Carbohydrate 21g; Fiber 1.4g; Protein 2.8g


  • 4 teaspoons butter or margarine
  • 2 tablespoons sugar
  • 1 can (15 ounces-16 slices) sliced pears in heavy syrup, drained and blotted dry
  • 8 canned dark, sweet cherries, blotted dry
  • 1 box (8 1/2 ounces) corn-muffin mix
  • 1 egg
  • 1/3 cup milk
  • Non-stick baking spray
  • 5 or 6 strings of black licorice or other color licorice


  • 1 Heat oven to 375ºF.
  • 2 Coat interiors of 8 cups of a standard muffin tin with butter. Sprinkle a coating of sugar on the bottom of butter-coated cups. Arrange 2 pear slices and a cherry in the bottom of each prepared cup, arching the pear slices against the sides of the cup and placing the cherry in the middle, so that the arrangement of fruit looks like an eye.
  • 3 Mix corn muffin mix, egg and milk in a bowl according to package directions and spoon into cups over the fruit. Bake for 8 minutes; the cakes will have formed a crust and begun to peak in the center. Spray the bottom of the sheet pan with baking spray and place it sprayed-side down on top of the muffin tins to flatten peaks of cakes. Bake for 10 more minutes. Remove sheet pan and muffin tin and place tin on a cooking rack to cool for 5 minutes.
  • 4 Run a knife around edge of each cupcake and invert onto a cooling rack or lift each cake from the tin with a small, flexible spatula. Cool to room temperature.


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