Prep Time 10 min
Cook Time 20 Min
Servings 24
Difficulty Easy

Ingredients

  • 1 pkg. sugar free classic yellow cake mix
  • 1/3 cup Crisco® Pure Canola Oil
  • 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
  • 1 (8 oz.) container frozen sugar free whipped topping, thawed

Directions

  • Step 1

    HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.

  • Step 2

    BEAT 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 3

    BAKE 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

  • Step 4

    SPREAD about 1/2 teaspoon remaining orange marmalade on top of each cupcake. Garnish with dollop of whipped topping, if desired.

Serving size
(1/24)

  • Calories 120
  • Calories from Fat43g
  • Total Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1g
  • Cholesterol 26mg
  • Sodium 164mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet