Ingredients
Equipment
Method
Method:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large mixing bowl, combine the yellow or white cake mix, 1 cup of toasted almonds (reserve ¼ cup for garnish), milk, vegetable oil, eggs, and almond extract. Using a hand mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.
- While the cupcakes are cooling, prepare the caramel frosting. In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar and milk. Bring the mixture to a boil, stirring constantly. Allow it to boil for 2 minutes without stirring, then remove from heat and let it cool for about 10 minutes.
- After the caramel mixture has cooled, add the powdered sugar to the saucepan. Using a whisk, mix until smooth and creamy. If the frosting is too thick, you can add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- Once the cupcakes are completely cool, generously frost each one with the caramel frosting. For an extra touch, sprinkle the reserved toasted almonds on top of the frosting for added crunch and decoration.
Notes
- Toasted almonds can be easily made at home by placing them on a baking sheet and toasting them in the oven for about 10 minutes at 350°F (175°C), stirring occasionally.
- For a more intense almond flavor, consider adding a bit more almond extract to the cupcake batter.
- Make sure your cupcakes are completely cool before frosting; this will prevent the frosting from melting and sliding off.
- If you're short on time, feel free to use store-bought caramel sauce instead of making your own frosting.