Strawberry-Almond Cupcakes with Almond Buttercream

Preheat oven to 350ºF. Line a muffin tin with paper liners or grease two 9-inch round cake pans.

Combine cake mix, eggs, buttermilk, oil and extracts in a mixing bowl. Mix with a whisk attachment on high for 1 minute, until all clumps are broken up. Pour into tins or cake pans and bake until a toothpick inserted comes out clean and the tops spring back after being touched.

Allow cakes to cool on a wire rack before frosting.

For the buttercream, using a paddle attachment, beat the butter in the bowl of a stand mixer on high until fluffy. Add powdered sugar in small batches, fully incorporating into the butter after each addition until the desired consistency is reached. Whip in the extract and milk. Add more powdered sugar to increase the thickness, or more milk to thin it out.

Frost the cooled cupcakes.