Beat almond extract into Butter Frosting; tint 2-1/2 cups of the frosting forest green with green food coloring. Generously frost 10 of the cupcakes with green and white frostings, swirling frostings together. Set aside.
Frost the remaining two cupcakes with remaining white frosting. Arrange sliced almonds on one of the white frosted cupcakes. For the yellow star, in a microwave-safe bowl microwave candy logs, unwrapped, on 100 percent power (high) for 15 seconds to soften. Knead candies together; roll out to 1/4-inch thickness. Using a 2-inch star-shape cutter, cut out a star shape. Place star on the remaining white frosted cupcake. On a large serving platter arrange the green cupcakes to form a pyramid shape, with cupcakes just touching each other. Place the almond-topped cupcake at the bottom of the pyramid for the trunk of the tree. Place the cupcake with the yellow star at the top of the pyramid.
Allow butter to stand at room temperature for 30 minutes. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/3 cup of milk and vanilla. Gradually beat another 6 cups powdered sugar. Beat in additional milk until frosting reaches a spreading consistency. If desired, tint with food coloring. Makes about 4-1/2 cups.
Preheat oven to 350 degrees F. Line twenty-four to thirty 2-1/2-inch muffin cups with paper bake cups. Prepare yellow cake mix according to package directions, adding almond extract. In a small mixing bowl beat almond paste, sugar, and egg with an electric mixer on low speed until combined. Spoon a rounded teaspoon of the almond paste mixture into the bottom of each prepared muffin cup. Spoon batter over almond mixture in each cup, filling each about two-thirds full. Use the back of a spoon to smooth out batter in each cup. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 30 (2-1/2-inch) cupcakes.