Upside-Down Blood Orange Cupcakes

Directions

1. Preheat oven to 350°. Grease or line 24 muffin cups with paper or foil liners. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Thinly slice oranges; trim to fit muffin cups. Place 1 slice in each cup; top each with 1/2 teaspoon cranberry sauce. Bake 8 minutes.
2. Meanwhile, in a large bowl, combine cake mix, water, olive oil, eggs and, if desired, orange oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Remove pans from oven; fill with prepared batter.
3. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Remove liners; serve with creme fraiche if desired.