1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon almond extract
1 1/4 cups butter, softened
2 1/2 cups powdered sugar
2 tablespoons whipping cream
2 teaspoons almond extract
Jordan almonds, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites and adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about 3/4 full.
2. Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion.