Toasted Almond Cupcakes with Caramel Frosting

Indulge in the irresistible blend of nutty sweetness with these Toasted Almond Cupcakes with Caramel Frosting. Featuring moist, fluffy cupcakes infused with the aromatic essence of almond extract and studded with golden, toasted almonds, this recipe strikes the perfect balance of texture and flavor. Topped with a luscious caramel frosting made from scratch, every bite is a decadent treat that melts in your mouth. Garnished with a sprinkle of crunchy almonds, these cupcakes make an elegant dessert for any occasion. With simple pantry ingredients, easy step-by-step instructions, and a prep time of just 20 minutes, you’ll have a dozen bakery-worthy cupcakes ready to wow your guests. Perfect for celebrations or everyday indulgence!

Nutriscore Rating: 32/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 pieces large eggs
• 1 teaspoons pure almond extract
• 0.5 cups milk
• 0.5 cups sliced almonds
• 0.75 cups unsalted butter (for frosting)
• 1 cups light brown sugar
• 0.25 cups heavy cream
• 1.5 cups powdered sugar
• 1 teaspoons vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Then, mix in the pure almond extract.

Step 5

Alternating in three additions, add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.

Step 6

Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat and fold half into the batter, reserving the other half for garnish.

Step 7

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

To make the caramel frosting, combine the unsalted butter and light brown sugar in a saucepan over medium heat. Cook, stirring, until the sugar is fully dissolved and the mixture is bubbling, about 2 minutes.

Step 11

Remove from heat and whisk in the heavy cream and vanilla extract. Let the mixture cool for 10 minutes.

Step 12

Gradually add the powdered sugar, whisking until smooth and creamy. If the frosting becomes too thick, add 1-2 teaspoons of heavy cream to loosen it.

Step 13

Frost the cooled cupcakes generously with the caramel frosting, using a piping bag or an offset spatula.

Step 14

Sprinkle the reserved toasted almonds on top of the frosted cupcakes for garnish.

Step 15

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(1300.6g)

Amount per serving	% Daily Value*
Calories	5748.5

Total Fat 305.8g	0%
Saturated Fat 169.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1077.8mg	0%
Sodium 1521.8mg	0%
Total Carbohydrate 736.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 579.4g
Protein 46.7g	0%

Vitamin D 167.5IU	0%
Calcium 474.4mg	0%
Iron 13.7mg	0%
Potassium 1177.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 3.2%

Carbs: 50.1%