Toasted Almond Cupcakes With Caramel Frosting

Recipe by Mom2Rose
READY IN: 2hrs 30mins


  • Cupcakes
  • 1 12
    cups sliced almonds
  • 1
    (18 1/4 ounce) box Betty Crocker super moist white cake mix
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 1
    teaspoon almond extract
  • Caramel Frosting
  • 12
    cup butter or 1/2 cup margarine
  • 1
    cup packed brown sugar
  • 14
    cup milk


  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
  • Reserve 1 cup almonds for garnish.
  • In food processor, grind remaining almonds until finely ground.
  • In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
  • Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
  • Fold in ground almonds.
  • Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes.
  • Remove from pan to cooling rack.
  • Cool completely, about 30 minutes.
  • In 2-quart saucepan, melt butter over medium heat.
  • Stir in brown sugar.
  • Heat to boiling, stirring constantly.
  • Reduce heat to low; boil and stir 2 minutes.
  • Stir in milk.
  • Heat to boiling.
  • Remove from heat.
  • Cool to lukewarm, about 30 minutes.
  • Gradually stir powdered sugar into brown sugar mixture.
  • Place saucepan of frosting in bowl of cold water.
  • Beat with spoon until smooth and spreadable.
  • If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
  • Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
  • Store loosely covered at room temperature.