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Toasted Almond Cupcakes with Caramel Frosting

In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.

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( 9 Ratings)

9 Ratings

5 Stars 56%

4 Stars 22%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 2 hr 5 min
Servings 24

Ingredients

: Reynolds™ Baking Cups

Cupcakes

1 1/2: cups sliced almonds

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and whole eggs called for on cake mix box

1: teaspoon almond extract

Caramel Frosting

1/2: cup butter or margarine

1: cup packed brown sugar

1/4: cup milk

2: cups powdered sugar

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast 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.
2 In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
3 Bake and cool as directed on box for cupcakes.
4 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.
5 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.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

Try this recipe with other favorite nuts, like hazelnuts or pecans, instead of the almonds.

For the richest and most intense caramel flavor, use real butter and dark brown sugar.

Planning a wedding reception? Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a Do It Yourself Winter Wedding Reception!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 260
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 170mg; 170%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 1g 1% Sugars 27g 27% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 10/19/2012 5:38:37 PM REPORT ABUSE NotoriousLIZ said:

Rating:

I actually made this into a 2 layer cake. Follow the directions, except use 2 round cake pans. Delicious!

This reply was: Helpful Inspiring

Posted 7/18/2011 2:21:30 PM REPORT ABUSE sandarella said:

Rating:

I was looking for a caramel frosting recipe only and this one looked good. One other reviewer mentioned that it was in the BC cookbook--which I have had for over 30 years--so I looked it up in there too. It's listed as Easy Penuche Frosting in the cookbook. The directions are very easy to follow and the frosting tastes great! I didn't have any whole milk and didn't want to use skim so I actually used some non-flavored liquid coffee creamer and it worked great! When it came time to stir in the powdered sugar I did have to re-heat the frosting some to get it stirred in well and to get it to spreading consistency. I also didn't use the entire 2 cups of sugar--more like 1 1/2 cups was plenty. The frosting went on the chocolate cake fairly well but I'm wondering if I should have added a little more milk to make it smoother--it sort of looks like drywall paste on the cake. We haven't cut the cake yet but I'm sure it will be great since the frosting was very tasty all by itself!

This reply was: Helpful Inspiring

Posted 8/15/2010 9:39:25 PM REPORT ABUSE chicoson1 said:

Rating:

I used this recipe when my 4 children were small. I couldn't afford buying the frosting so I looked in my Betty Crocker Cookbook and there was this icing. My kids loved it. It is so creamy and light. This was back in the 50's. I used my Betty Crocker Cookbook just about every day. Make the cooked White Icing, you won't regret it.

This reply was: Helpful Inspiring