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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caramel Nut Cupcakes

Source: Smucker's

A caramel vanilla cake for a delicious sweet treat.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	204.2

Total Carbs	33.5 g

Dietary Fiber	0.9 g

Sugars	6.8 g

Total Fat	8.2 g

Saturated Fat	1.5 g

Unsaturated Fat	3.1 g

Potassium	8.9 mg

Protein	2.5 g

Sodium	209.1 mg

Dietary Exchanges 8.2 Fat, 0.0 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

HEAT oven to 350 degrees 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.