Ingredients
- For the cupcakes:
- 1 box (18 1/4 oz) devil's food reduced-sugar cake mix
- For the frosting:
- 1 1/3 c fat-free milk
- 1 pkg (3.4 oz; 4 servings) sugar-free instant butterscotch pudding mix
- 2 pkg (1.3 oz each) whipped topping mix
- For the topping:
- 2 Tbsp finely ground walnuts
- 2 Tbsp brown sugar
- Pinch of ground cinnamon
- Pinch of ground nutmeg
Preparation
Step 1
1. PREHEAT oven to 350°F. Coat two 12-cup muffin pans with cooking spray. Set aside.
2. PREPARE the cake mix according to the package directions. Scoop the batter into the muffin pans.
3. 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.
4. WHILE BAKING, stir together the milk, pudding mix, and topping mix in the bowl of an electric mixer. 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.
5. STIR together the nuts, sugar, cinnamon, and nutmeg in a small bowl. Sprinkle on the cupcakes.
NUTRITION (per serving) 200 cal,