Caramel Nut Cupcakes

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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