*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place 14-16 liners in muffin cups. (Baking tip: Spray top of pan with cooking spray for cupcakes to release from pan easier.)
Mix batter according to directions. Spoon batter into muffin tin, about two-thirds of the way full. You will have enough batter for 14-16 cupcakes.
Mix caramel pouch as directed on box. Spoon a heaping teaspoon of caramel on top of the batter. Do not mix into batter. Gently swirl caramel into surface of cupcake using a knife.
Bake for 21-24 mins. Cupcakes will be golden brown and spring back when touched in center. Allow to cool completely before frosting. Frost with Duncan Hines(R) Creamy Home-Style Vanilla Frosting and decorate.