Angel Almond Cupcakes

1 package DUNCAN HINES® Angel Food Cake Mix
1-1/4 cups water
2 teaspoons almond extract
1 container DUNCAN HINES® Wild Cherry Vanilla Frosting

Preheat oven to 350°F.

Combine cake mix, water and almond extract in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute. Line medium muffin pans with paper baking cups. 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. Frost with frosting.