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Caramel Nut Cupcakes 

Prep time: 15 min
Cook Time: 25 min
Yield: 24

Ingredients:

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

Preparation 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.
TIPBe sure cupcakes are completely cooled before removing baking cup.