Ingredients for Angel Almond Cupcakes
- 1 box (15.25 oz) white cake mix
- 1/2 cup water
- 1 teaspoon almond extract
- 1 (16 oz) can Wild Cherry Vanilla Frosting
- 12 paper baking cups
- 1 (12-cup) muffin tin
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How to Make Angel Almond Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a large mixing bowl, combine 1 box (15.25 oz) white cake mix, 1/2 cup water, and 1 teaspoon almond extract.
- Beat at low speed with an electric mixer until just moistened.
- Beat at medium speed for 1 minute, or until the batter is smooth and creamy.
- Fill each muffin cup about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cupcakes are golden brown.
- Remove cupcakes from the muffin tin and let them cool completely on a wire rack before frosting.
- Once cooled, frost with your favorite frosting (see frosting recipe suggestions below).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
0g
Carbs
3g