Ingredients
- CUPCAKES:
- 1 box (18 1/4 ounces) devil's food reduced-sugar cake mix
- FROSTING:
- 1 1/3 cups fat-free milk
- 1 package (3.4 ounces; 4 servings) sugarfree instant butterscotch pudding mix add to shopping list
- 2 packages (1.3 ounces each) whipped topping mix
- TOPPING:
- 2 tablespoons finely ground walnuts
- 2 tablespoons brown sugar
- pinch of ground cinnamon
- pinch of ground nutmeg
Preparation
Step 1
Alternate
The batter can be baked in a 13" x 9" baking pan instead of muffin pans. Bake for 31 to 35 minutes.
Directions
To prepare the cupcakes: Preheat the oven to 350°F. Coat two 12-cup muffin pans with cooking spray. Set aside.
Prepare the cake mix according to the package directions. Scoop the batter into the muffin pans.
Bake for 18 to 22 minutes, or until the cake springs back when gently pressed. Cool in the pan on a rack for 10 minutes. Remove to a rack to cool completely.
To prepare the frosting: Meanwhile, in the bowl of an electric mixer, stir together the milk, pudding mix, and topping mix. Beat on low speed until moistened. Increase the speed to high. Beat for 2 to 3 minutes, or until peaks form. Refrigerate for 5 minutes.
Spread the frosting on the cooled cupcakes.
To prepare the topping: In a small bowl, stir together the nuts, sugar, cinnamon, and nutmeg. Sprinkle on the cupcakes.