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


  • 1 package sugar free classic yellow cake mix
  • 1/3 cup Canola Oil
  • OR 1/3 cup Canola Oil and Omega-3 DHA
  • 1/2 cup Water
  • 3 large eggs
  • 1 (12.75 oz.) jar Smucker's® Sugar Free Orange Marmalade divided
  • 1 (8 oz.) container frozen sugar free whipped topping, thawed


  • 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.

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