Preheat oven to 350 degrees F. Place 24 paper muffin cup liners into each muffin cup. Spray each with cooking spray and set aside.
Make cake mix according to designated measurements and directions on the package substituting apple or grape juice for water and adding vanilla and almond extracts.
Carefully fold marshmallows into batter and fill each cup 2/3 full.
Bake for 15-20 minutes. Remove from oven and cool pans on wire rack for 10 minutes.
Remove cupcakes from pan and cool another 15 minutes before frosting.
Mix canned frosting, 1 cup powdered sugar, almond extract, and food coloring in a medium mixing bowl.
Frost each cupcake generously with frosting and decorate with pink sprinkles.