• Allow oven to fully preheat to 350℉. Line two 24-cavity mini muffin pans with paper liners.
• Melt butter and allow to cool slightly.
• When butter is lukewarm add to a large mixing bowl with the milk.
• Add eggs, vanilla extract, almond extract and cake mix. Mix with an electric-hand mixer on medium speed for 2 minutes.
• NOTE: if using a different box mix than above that indicates a shorter mix time, follow package instructions to prevent overmixing.
• Add 1 tablespoon of batter into each lined mini muffin cup.
• Bake with muffin tins on center rack for approx. 12 minutes until a toothpick comes out clean from the center and the top of the cupcake has just set and springs back a little when gently touched.
• NOTE: baking times can vary by oven (my cupcakes were baked in a calibrated oven and perfect at the 12 minute mark) so simply keep an eye on them around 11 minute mark and add time if needed.
• Allow cupcakes to cool in the muffin pan for 10 minutes. Then carefully transfer to a wire cooling rack to cully cool before frosting.

FROSTING INSTRUCTIONS

• While the cupcakes bake, make the frosting.
• In the bowl of a stand mixer fitted with the paddle attachment *OR* in a large mixing bowl using a handheld electric mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
• Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined.
• Add the heavy cream, vanilla extract, salt, and (optional) a little bit of gel food coloring and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
• Transfer to piping bags fitted with choice of open-star and closed-star tips. Start piping from the center of each cupcake and swirl the design counter-clockwise while you gently pipe the frosting.