1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with foil or paper liners.
2. Combine cake mix, water and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute. Fill muffin cups two-thirds full. Bake at 350°F for 20 to 25 minutes or until golden brown, cracked and dry on top. Remove from muffin pans; cool completely. Spread frosting on cupcakes and decorate with sprinkles, if desired.
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