Strawberry-Almond Cupcakes Recipe

  • Prep time: 15 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 12

This recipe was provided by a guest, host or consultant. Since it has not been tested by our kitchen, Tastefully Simple cannot guarantee its results or any dietary claims.


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ingredients

cooking methods

  • Bake

directions

Prepare Absolutely Almond Pound Cake Mix™ as directed on package with water and butter. Place cupcake liners in muffin tin. Fill each cup 1/4 full with cake mix. Drop one teaspoon of Rhubarb Strawberry Fruit Spread on top of batter. Fill cups until 3/4 full with remaining batter. Top with almonds, if desired. Bake at 325° for 35-40 minutes or until toothpick comes out clean. Makes 12 cupcakes.

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Rated 4 out of 5 by from yummmy taste These tasted very good. I did find them to fall a part or crumble super easy. Not sure if I used to much jelly in the middle? I also took the Jelly and put it in the cool whip for extra flavor then added a strawberry (half) on top. Flavor was awesome, just be prepared to crumble in your hands.
Date published: 2017-05-13
Rated 5 out of 5 by from great twist on 2 favorites great way to mix two great products and make it special. Added a bit of rhubarb strawberry spread to cool whip to make frosting to complete this desert
Date published: 2016-04-09
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