Place cake mix into the stand mixer bowl. Add buttermilk, vegetable oil, and eggs. Mix on medium speed until blended.
Set cupcake liners into muffin tins. Fill 2/3 full with cake batter and bake 10-12 minutes at 375°, or until toothpick inserted comes out clean. Remove from muffin tins and set on a wire rack to cool.
Prepare frosting by placing each stick (1/2 c.) of butter into a separate medium bowl. Make one bowl of a frosting at a time by mixing butter with the electric hand mixer until smooth. Add 1/4 tsp. almond extract and one food coloring color; mix well. Add 3/4 c. powdered sugar and 1/3 of the container of marshmallow fluff. Mix well and add more food coloring, if desired. Repeat with the other two bowls for the other two colors.
Cut a corner off each ziplock bag large enough to fit a frosting tip. Place the 1M tip into the cut hole of one of the bags followed by the green frosting, the 2D tip followed by the purple frosting, and the orange frosting in the last bag without a tip (I didn't use a frosting tip for the orange ones).
Pipe the green frosting on the cupcakes working from the outside of the cupcake and in. Use the same technique with the orange frosting. Pipe on the purple frosting starting in the middle and work your way out. Squeeze some frosting out onto the cupcake and pull back, making a fur look. Continue and cover the cupcake.
Once each cupcake is frosted, add candy eyes. Serve and enjoy!
