Caramel Nut Cupcakes Made Easy
 Makes:
24 cupcakes
Prep Time: 15 min.
Cooking Time: 25 min.
Ingredients
- 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
Directions
Preheat oven to 350°F. Place 24 paper baking cups in muffin tins.
Lightly coat baking cups with no-stick cooking spray.
- Combine cake mix, oil, water, eggs, 3/4 cup caramel topping and
cinnamon in large mixing bowl.
- Beat at medium speed of electric mixer for 2 minutes. Stir in
walnuts.
- Fill each baking cup with a scant 1/4 cup batter.
- Bake 25 minutes or until wooden toothpick inserted in center comes
out clean.
- Cool completely on cooling rack.
- Place frosting and 1 tablespoon caramel topping in resealable
plastic bag.
- Knead until blended and smooth.
- 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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