Preheat the oven to 350°F. Line 2 standard muffin tins with cupcake liners and set aside.
Add the cake mix, milk, melted, cooled butter, egg whites, clear vanilla flavoring, and almond extract to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients for 1 to 1½ minutes until well incorporated.
Fold in the decorator’s sprinkles.
Fill the cupcake liners ⅔ full. Bake for 22 to 24 minutes or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely.
Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1½ to 2 minutes until smooth.
Add the powdered sugar ½ cup at a time, mixing well until all the powdered sugar is added.
Add the clear vanilla flavoring and almond extract. Mix for another 1 to 1½ minutes until smooth.
Add the frosting to either a ziplock bag with a corner snipped off or to a decorators piping bag fitted with an open star decorating tip.
Hold the tip of the bag about ½ inch above the center of the cupcake. Use even and steady pressure as you squeeze the frosting in a circle from the center around the surface of the cupcake. Sprinkle with the remaining rainbow sprinkles. Repeat for the remaining cupcakes.
I do not recommend using nonpareils in the cupcake batter. The nonpareils tend to bleed color more than the decorator’s sprinkles (or rainbow jimmies).
Make sure your ingredients are at room temperature to keep your batter an even consistency.
Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
I used a Wilton tip 1M - a large open star decorating tip. You can also use a small Wilton 18 open star tip.