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These simple Almond Cupcakes are for all the almond lovers out there. The cupcakes are made with cake mix and they’re topped with a delicious caramel frosting.
The caramel frosting is the star of this recipe and would be amazing on any cupcake or cake!
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.
Expert Tips
- You can freeze these cupcakes, but I do not recommend freezing the frosting.
- The frosting is very sweet and goes a long way. Therefore portion according to your liking. Add a pinch of sea salt on the top to make salted caramel cupcakes and cut the sweetness.
- Since the frosting dries rather quickly, you need to frost these as soon as you make the frosting.
FAQs
What do I do if my caramel frosting hardens?
If you have leftover frosting that is hardened, you can mix it for about a minute to fluff the frosting back up.
How do you store these cupcakes?
In an airtight container for up to 3 days.
Can you freeze these cupcakes?
Yes you can in an airtight container for up to 3 months.
Almond Cupcakes Recipe
Toasted almond cupcakes that have a rich and sweet caramel frosting.
Recipe Video
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Ingredients
- 1 cup (100g) toasted almonds divided (see note)
- 1 (approx 15 ounce) box yellow or white cake mix
- 1 ¼ cups (296ml) milk (see note)
- ⅓ cup (79ml) vegetable oil
- 3 large eggs
- 1 teaspoon almond extract
- ½ cup butter (see note)
- 1 cup (200g) packed brown sugar
- ¼ cup (60ml) milk
- 1½ cups (170g) powdered sugar
Instructions
Cupcakes:
- Preheat oven to 350°F. Line cupcake pans with liners.
- 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, until a toothpick comes out clean. Cool completely, about 30 minutes.
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.
Recipe Notes
- Learn how to toast almonds.
- I used almond milk but you can use any kind of milk or nondairy milk.
- For the frosting, you can use salted or unsalted butter. However, if you’re using unsalted butter be sure to add 1/4 teaspoon salt to the mixture with the powdered sugar.
- This is a very sweet frosting so a little goes a long way.
- Store cupcakes in an airtight container for up to 3 days. Cupcakes can be frozen unfrosted for up to 3 months. I don’t recommend freezing caramel frosting.
Recipe Nutrition
Serving: 1serving | Calories: 321kcal
Nutritional information not guaranteed to be accurate
I notice it says to preheat the oven to 250 degrees – should that be 350 degrees? I love almonds so this sounds wonderful!
Last Xmas, I bought my daughter an American Girl knock-off from Kohl’s. She loves it, but I don’t think I am going to get away with it for long. American Girl really has us parents under their thumb!!! Love the cuppy cakes, I need to make a low carb GF version of these!
I know! Most of her friends have the Target version, but they’re all about brands these days. It’s kind of annoying!
My 4 year old is obsessed with American Dolls, and she doesn’t even have one yet! I told her she has to be 8 before she can get one – I’m hoping she’ll be responsible enough to take care of it at that point. But I’m totally with you – keep them young as long as possible!! And these cupcakes? I need!
Yeah good luck waiting until 8, lol. We made it to almost 7, but she had a bitty baby first. 🙂
Wow I am impressed that American Doll is still around! I wonder if I still have mine? Prob stashed in my parents basement somewhere.
You’re going to be in my neck of the woods, I live 15 minutes from d land 😉 Hope you have a fabulous time with your family! I love Disneyland so much always had passes up until a few years ago. You know what else I love? That caramel frosting, I would take that bowl of frosting down!!!
Thanks Elizabeth! We are so excited!
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