Butter Scrumptious Cupcakes

If you have a love for butterschotch then you better limit yourself to only a few of these cupcakes.

• Ready In: 40 mins
• Serves: 24
• Yields: 2 dozen

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

Directions

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.