Mini Salted Caramel Cupcakes

Prepare cake batter according to package directions. Deposit using #40 scoop into greased or paper-lined muffin pans.

Bake at 350°F in a standard oven for 16-20 minutes. OR, bake at 300°F in a convection oven for 12-16 minutes. If using convection oven, rotate pans one-half turn after 6 minutes.

Fill a large pastry bag with a star tip with the vanilla icing.

Pipe ½ oz. of icing onto completely cooled cupcakes.

Place 1 pretzel twist onto each iced cupcake.

Drizzle with caramel topping and serve. (Variation: For Salty Caramel Nut Cupcakes, replace the pretzels with ½ tsp. chopped salted nuts.)
Photo and Recipe: General Mills Foodservice