Name: Almond Cupcakes with Caramel Frosting
Yield: 24 cupcakes
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 teaspoon almond extract; 1/2 cup butter; 1 cup packed brown sugar; 1/4 cup milk; 2 cups powdered sugar