Mini Strawberry and Cherry Upside-Down Cake

Step 1

Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.

Step 2

In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.

Step 3

In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.

Step 4

Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.

Step 5

In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.

Step 6

Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.

Step 7

Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.

Step 8

Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs