Ingredients
1
box Betty Crocker™ Super Moist™ devil’s food cake mix
1 1/4
cups water
3
eggs
1
pouch (4 oz) 100% spinach purée
1
container (8 oz) frozen reduced-fat whipped topping, thawed
2
tablespoons caramel fat-free topping, warmed
Coarse sea salt, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, eggs and spinach purée with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
Just before serving, spread about 2 tablespoons whipped topping on each cupcake; drizzle with 1/4 teaspoon caramel topping. Sprinkle with sea salt.
