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Caramel Nut Cupcakes Made Easy

Cupcake Recipes from AlansKitchen.comMakes: 24 cupcakes

Prep Time: 15 min.
Cooking Time: 25 min.


  • Crisco� Original No-Stick Cooking Spray
  • 1 - (18.25 oz.) package Pillsbury� Reduced Sugar Yellow Cake
  • 3 - Tablespoons Crisco� Pure Canola Oil
  • 2/3 - cup water
  • 3 - large eggs
  • 3/4 - cup Smucker's� Sugar Free Caramel Spoonable Ice Cream Topping
  • 1 - teaspoon cinnamon
  • 1 - cup chopped walnuts
  • 1/2 - cup Pillsbury� Reduced Sugar Vanilla Frosting
  • 1 - Tablespoon Smucker's� Sugar Free Caramel Spoonable Ice Cream Topping


Preheat oven to 350�F. Place 24 paper baking cups in muffin tins. Lightly coat baking cups with no-stick cooking spray.

  1. Combine cake mix, oil, water, eggs, 3/4 cup caramel topping and cinnamon in large mixing bowl.
  2. Beat at medium speed of electric mixer for 2 minutes. Stir in walnuts.
  3. Fill each baking cup with a scant 1/4 cup batter.
  4. Bake 25 minutes or until wooden toothpick inserted in center comes out clean.
  5. Cool completely on cooling rack.
  6. Place frosting and 1 tablespoon caramel topping in resealable plastic bag.
  7. Knead until blended and smooth.
  8. Cut a small tip off one corner. Drizzle caramel frosting over cooled cupcakes.

Alan's Kitchen Tip: Be sure cupcakes are completely cooled before removing baking cup.

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