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.
Kraft Kitchen Tips!
Serve topped with thawed Cool Whip Whipped Topping.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2 g
Cholesterol 35 mg
Sodium 180 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 18 g
Protein 3 g
24 servings, 1 cupcake (65 g) each
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.