Preheat oven to 350 degrees. Spray or line a standard muffin tin.
In a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.
Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Directions for Frosting:
In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.
Mix in the vanilla and almond extract and yogurt.
Slowly mix in the powdered sugar, 1 cup at a time, while adding in the vanilla and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.
Prepare piping bag and fill bag with frosting. Frost your cupcakes. Top each cupcake with one Wilton Rose Wafer. Enjoy!
Notes
Add Decorations: Pearls, sprinkles or special sugars make each cupcake special.
Short cut tip: Try using paper signs and cutouts, they are easy and fun.
Variation tip: Fresh edible flowers are a great idea.
Dietary consideration tip: Low calorie ingredients can be used to make these cupcakes healthier.