Toasted Almond Cupcakes with Caramel Frosting

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

Prep Time

Minutes

Total Time

2:05

Hrs:Mins

Makes

cupcakes

Reynolds™ Baking Cups

Cupcakes

1 1/2

cups sliced almonds

box Betty Crocker® SuperMoist® white cake mix

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

teaspoon almond extract

Caramel Frosting

1/2

cup butter or margarine

cup packed brown sugar

1/4

cup milk

cups powdered sugar

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.
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.
Bake and cool as directed on box for cupcakes.
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.

Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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!

Nutrition Information:

1 Serving (1 Cupcake)

Calories 260

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 35mg;
Sodium 170mg;
Total Carbohydrate 36g

(Dietary Fiber 1g,
Sugars 27g),

Protein 3g;

Percent Daily Value*:

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.

Toasted Almond Cupcakes with Caramel Frosting

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens