Caramel Nut Cupcakes
Posted by cuppiecakes on January 30, 2009
I found this recipe online and decided to try these out. They were very easy to make and very tasty. They actually had more of a muffin texture than that of a cupcake. I made them using the regular (not sugar-free/reduced sugar) cake mix, frosting, and caramel topping because I already had them in my pantry. Here’s what you need for the cupcakes.
• | 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:
1 | HEAT oven to 350°F. Place 24 paper baking cups in muffin tins. Lightly coat baking cups with no-stick cooking spray. |
2 | 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. |
3 | BAKE 25 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on cooling rack. |
4 | 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. |
TIP | Be sure cupcakes are completely cooled before removing baking cup. |
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