2 hrs 30 mins
2 hrs 5 mins
Source: Betty Crocker
My Private Note
Units: US | Metric
- 354.88 ml sliced almonds
- 517.37 g box Betty Crocker super moist white cake mix
- 295.73 ml water
- 78.07 ml vegetable oil
- 3 eggs
- 4.92 ml almond extract
- 1Heat oven to 350°F (325°F for dark or nonstick pans).
- 2Place paper baking cup in each of 24 regular-size muffin cups.
- 3In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
- 4Reserve 1 cup almonds for garnish.
- 5In food processor, grind remaining almonds until finely ground.
- 6In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
- 7Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
- 8Fold in ground almonds.
- 9Divide batter evenly among muffin cups.
- 10Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
- 11Cool 10 minutes.
- 12Remove from pan to cooling rack.
- 13Cool completely, about 30 minutes.
- 14In 2-quart saucepan, melt butter over medium heat.
- 15Stir in brown sugar.
- 16Heat to boiling, stirring constantly.
- 17Reduce heat to low; boil and stir 2 minutes.
- 18Stir in milk.
- 19Heat to boiling.
- 20Remove from heat.
- 21Cool to lukewarm, about 30 minutes.
- 22Gradually stir powdered sugar into brown sugar mixture.
- 23Place saucepan of frosting in bowl of cold water.
- 24Beat with spoon until smooth and spreadable.
- 25If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
- 26Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
- 27Store loosely covered at room temperature.
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Nutritional Facts for Toasted Almond Cupcakes With Caramel Frosting
Serving Size: 1 (75 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 267.5
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 3.7 g
- Cholesterol 33.7 mg
- Sodium 191.9 mg
- Total Carbohydrate 37.9 g
- Dietary Fiber 0.7 g
- Sugars 28.4 g
- Protein 2.9 g