Almond Cupcakes with Caramel Frosting

Cake Mix Almond Cupcakes

I love almonds so much, that’s why I made this recipe to have such a tasty almond flavor. This recipe uses toasted almonds and almond extract to perfect the flavor. And if you want to go one step further, you can use almond milk to create an almond trifecta. 

On top of all that, this caramel frosting I used to top these cupcakes is one of the best frostings I have ever made. I got this recipe from my mother-in-law; she’s been making it for years. It’s a cooked frosting and is thick and rich and perfect with the cupcakes.

Ingredients Needed

• Toasted almonds: Buy slivered almonds. Learn how to toast nuts properly.
• Yellow or white cake mix: This is the base of the cupcake recipe – any brand works.
• Milk: Any kind of milk is fine (regular or nondairy).
• Almond extract: Gives the most of the almond flavoring so don’t skip it!
• Butter: You need unsalted or salted butter for the caramel frosting – no substitutions!
• Packed brown sugar: Makes the rich caramel when mixed with butter
• Powdered sugar: Gives the body to the frosting. Yep – it’s sweet!

How to make almond cupcakes 

• Toast almonds by placing them in a frying pan and cooking over medium-low heat, stirring constantly and not walking away from the stove, until light golden brown. Remove to a plate or bowl to cool.
• Place ½ cup of the toasted almonds in a food processor and grind until they are finely ground. Reserve remaining almonds for topping.
• In a large bowl, beat cake mix, milk, oil, eggs, and almond extract with an electric mixer on low for 30 seconds. Turn the mixer up to medium and beat for two minutes. Fold in ground almonds.
• Divide batter evenly amongst cupcake liners (about ⅔ full). Bake 20-25 minutes at 350°, until a toothpick comes out clean. Cool completely, about 30 minutes.

How to make caramel frosting

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and heat to boiling, stirring constantly. Reduce heat to low and boil and stir for 2 minutes.
• Stir in milk. Heat back to boiling then remove from heat. Cool to lukewarm, about 30 minutes.
• Place the pan in a bowl of ice water and add the powdered sugar.
• Beat with a spoon until the frosting is smooth and spreadable, being sure to scrape the bottom of the pot while stirring. Remove pot from ice bath.
• Frost cupcakes immediately and top with remaining almonds. The frosting will set and dry and stiffen up quickly so plan to frost the cupcakes as soon as the frosting is done.