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Almond Cupcakes with Caramel Frosting

Dorothy Kern
  • minutes
  • Serves 24

INGREDIENTS

1 1/2 cups

toasted almonds (divided (see note))

1

box French Vanilla or Yellow Cake Mix

1 1/4 cups

unsweetened almond milk (or water)

1/3 cup

vegetable oil

3

eggs

1 tsp

almond extract

1/2 cup

butter

1 cup

packed brown sugar

1/4 cup

milk

2 cups

powdered sugar