Cup of Yum
1. Allow oven to fully preheat to 350℉. Line two 24-cavity mini muffin pans with paper liners.
2. Melt butter and allow to cool slightly.
3. When butter is lukewarm add to a large mixing bowl with the milk.
4. Add eggs, vanilla extract, almond extract and cake mix. Mix with an electric-hand mixer on medium speed for 2 minutes.
5. NOTE: if using a different box mix than above that indicates a shorter mix time, follow package instructions to prevent overmixing.
6. Add 1 tablespoon of batter into each lined mini muffin cup.
7. 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.
8. 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.
9. 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

Cup of Yum
1. While the cupcakes bake, make the frosting.
2. 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)
3. 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.
4. 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.
5. 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.