This post may contain affiliate links. For more information, read my disclosure policy.

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!

almond cupcake with brown frosting with an almond slice on top.


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 laid out in the almond 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.

Frosting ideas 

If caramel frosting isn’t for you, here are some other options. 

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.
almond cupcake with brown frosting with an almond slice on top.

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 cupcake with brown frosting with an almond slice on top.

Almond Cupcakes Recipe

5 from 1 vote
Toasted almond cupcakes that have a rich and sweet caramel frosting.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 18 cupcakes
Serving Size 1 serving

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)
  • 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
  • cups (170g) powdered sugar
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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 Video

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
Course Dessert
Cuisine American

Other Cupcake Recipes

Last Updated on August 28, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




87 Comments

    1. OMG I am SO sorry! It was supposed to be 350! I missed that one big time. 🙁 I just fixed the instructions. Again, I’m SO sorry!

  1. I never had an American Girl doll and I never let my mom forget it 😉 I still secretly hope to get one each Christmas. I had no idea you could get their ears pierced. Now I want one even more. Sometimes it’s fun to still be a kid at heart!

  2. One: I was obsessed with American Girl Dolls when I was ten. I even sewed them sleeping bags and did their hair every morning. Two: I think I am going to be obsessed with these cupcakes. Caramel and almond sounds killer. Triple threat is aptly titled!

  3. I think it is ok that you are that parent in this way…kids grow up way too fast now. So, whatever it takes to keep them innocent and childlike. My daughter hardly touches her AG dolls now, and it makes me sad she is past the doll stage. Love those cupcakes…and caramel frosting that is like fudge? I must have some!!!

  4. These cupcakes look amazing…and the almond/caramel combo sounds to die for. I love your thinking on the doll… I am always trying to keep my girls little (Max & Ruby instead of Disney Channel, kids’ songs instead of radio…even though I’d SO rather listen to the radio….) Thanks for sharing. Go AG!!