Prep Time 10m
Cook Time 20m
Ready Time 75m
Yield 24 cupcakes

  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 1/3 cup Crisco® Pure Canola Oil
  • OR 1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 1/2 cup water
  • 3 large eggs
  • 1 (12.75 oz.) jar Smucker's® Sugar Free Orange Marmalade, divided
  • 1 (8 oz.) container frozen sugar free whipped topping, thawed
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 muffin cups with paper baking cups.
  • Step 2Beat cake mix, oil, water, eggs and 3/4 cup orange marmalade in large bowl with mixer on medium speed 2 minutes. Fill muffin cups 2/3 full.
  • Step 3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Step 4Spread about 1/2 teaspoon remaining orange marmalade on top of each cupcake. Garnish with dollop of whipped topping, if desired.
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