Makes: 24 cupcakes
1 box French vanilla cake mix
3 large eggs
1 cup almond milk
1∕3 cup almond meal/flour
1∕3 cup vegetable oil
1 tablespoon almond extract
8 ounces cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1 box (4-serving size) instant pistachio pudding mix
16 ounces powdered sugar
2 tablespoons milk
Preheat oven to 350°F. Line 12 cups of each of 2 muffin tins with paper liners.
In a large bowl, with an electric mixer, combine cake mix, eggs, almond milk and meal, oil, and almond extract. Beat on low speed until moistened, about 1 minute. Beat on medium speed for 3 minutes, or until smooth.
Fill each muffin cup two-thirds full with batter. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.
In a large bowl, beat cream cheese until smooth. Add butter and beat until well combined. Add pudding mix and powdered sugar and beat until smooth. Add milk and beat until frosting is light and fluffy.
Fit a pastry bag with a star tip and fill with pistachio frosting. Pipe a small rosette on top of each cupcake by starting in the center and spiraling outward. Garnish with sugared rose petals.