• Preheat oven to 350°F.
• In a large bowl or stand mixer, whisk together 1 15.25-ounce box Duncan Hines Super Moist White Cake Mix, 1 cup all-purpose flour, 1 cup granulated sugar, ¼ teaspoon baking powder, and ¼ teaspoon salt.
• Once incorporated, add in the 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 ½ cups vanilla almond milk, ¾ cup dairy-free sour cream, melted ½ cup dairy-free butter, 2 tablespoons vegetable oil, 4 large egg whites, and 1 egg yolk and mix until combined.
• Place paper cupcake liners into regular-sized cupcake pan and scoop 4 tablespoons of cupcake batter into each paper liner.
• Bake for 22-24 minutes until very lightly golden brown and/or until toothpick or fork come out clean.

To make frosting:

• I recommend using a stand mixer for this if you have one, as it will make the frosting come together easier. However, if you are using a hand mixer and are having trouble getting it to be light & fluffy, I recommend adding 1-2 teaspoons of milk after the powdered sugar to help thin it out.
• In a large mixing bowl, add ½ cup dairy-free butter, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ⅛ teaspoon salt. Cream together on medium speed for 30 seconds, or until blended together.
• On medium/low speed begin adding in 1 ½ cups powdered sugar; [/adjustable]half-cup at a time until all is incorporated.
• Turn mixer to high speed, and beat for 2-3 minutes until light and fluffy. If needed, you can add 1-2 teaspoons vanilla almond milk to help thin it out.
• Add food coloring, if desired (divide into different bowls for multiple colors).
• Spread on top of cooled cupcakes or place frosting in a large piping bag with a large star tip or large round tip to achieve a more intricate design
• Top with sprinkles and enjoy! Because this buttercream develops a crust quickly, be sure to add the sprinkles immediately after frosting.