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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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  • 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

SAVE ON THIS RECIPE!

LOCATION

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!

Get new recipe inspiration every week! Free Newsletters

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.
Reynolds® is a trademark of Reynolds Consumer Products Inc.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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