Almond Joy Cupcakes Recipe

Name: Almond Joy Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake; 3 whole Egg Whites; 1/4 cups Canola Oil; 1/4 cups Unsweetened Applesauce; 1-1/3 cup Lite Coconut Milk; 1/4 teaspoons Coconut Extract; FOR THE FROSTING:; 16 ounces, weight Can Of Betty Crockers Vanilla Frosting; 1/4 teaspoons Almond Extract; 3 Tablespoons Sweetened Shredded Coconut; 2 Tablespoons Roasted Chopped Almonds

Servings: persons

FOR THE CUPCAKES:
15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake
3 whole Egg Whites
1/4 cups Canola Oil
1/4 cups Unsweetened Applesauce
1-1/3 cup Lite Coconut Milk
1/4 teaspoons Coconut Extract
FOR THE FROSTING:
16 ounces, weight Can Of Betty Crockers Vanilla Frosting
1/4 teaspoons Almond Extract
3 Tablespoons Sweetened Shredded Coconut
2 Tablespoons Roasted Chopped Almonds

1
Preheat oven to 350F.
2
Line two 12-count muffin baking pans with cupcake liners. Set aside.
3
In a large bowl, add cake mix, eggs, oil, applesauce, coconut milk and coconut extract. Mix on low for 30 seconds, and then on high for 2 minutes.
4
Evenly divide batter into each cupcake liner. Bake in oven for 25 minutes. To test it, poke a toothpick in it and if it comes out clean, it's done.
5
Once cupcakes are done, place them onto a baking rack to completely cool.
6
Meanwhile, take your frosting and put it into a bowl. Add almond extract and ix around with a spoon until creamy. Frost your cupcakes using about 1 Tablespoon of frosting per cupcake. Note: You'll have leftover frosting.
7
Top cupcakes with coconut and almonds.
8
Enjoy!
9
I had about 3/4 cups of frosting left over, yes I measured!
10
Makes: 24 Cupcakes
11
Calories per cupcake: 155, fat: 6.3, Sodium: 209, Potassium:67, Carbs: 24, Fiber:.07, Sugar: 14, Protein: 2

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CUPCAKES:, 15 ounces, weight Box Of Betty Crocker's Moist Devil's Food Cake, 3 whole Egg Whites, 1/4 cups Canola Oil, and more.

Yes, Almond Joy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Joy Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions