Butter Scrumptious Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 (18 ounce) reduced-sugar yellow cake mix
• 1 (3 ounce) fat free sugar-free instant butterscotch pudding mix
• 2 eggs
• 1 cup skim milk
• 1/2 cup non-fat vanilla yogurt
• 1/4 cup butterscotch chips
• 1/4 cup toffee pieces
• 1/4 cup walnuts, chopped
• 1 tablespoon butter
• 1/4 cup brown sugar
• 1 tablespoon milk
• 1 cup powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large mixing bowl, combine cake mix, pudding mix, eggs, milk, and yogart. mix with a electic mixer, slow at first, and then beat for 2 minutes or until combined. add butterscotch chips, toffee chips, and walnuts, and stir.
• 3 fill 2/3 full in muffin tin that is lined with paper cups, or spray with non-stick spray. bake until tootch pick comes out clean (about 30 minutes). remove from oven and let cool completely on wire rack.
• 4 for the frosting combine butter, brown sugar, and milk in a microwave safe bowl. put in microwave for 1 minute. if butter is melted completely add the powdered sugar. if the butter is not, put back in microwave for another 30 seconds. spread a tablespoon of the frosting over each cooled cupcake. additional toffee or butterscotch chips can go ontop of frosting if desired.