Preheat oven to 350°. Place 18 paper liners in muffin cups.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar and almond paste; beat 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Spoon batter evenly into prepared muffin cups.
Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove cupcakes from pan, and cool completely on wire racks.
Spread Almond Glaze on tops of cupcakes, working with 2 cupcakes at a time. While icing is still soft, pipe a dot of black gel in center of cupcake. Pipe concentric circles around dot, and drag a toothpick from center to outer edge to resemble a spider web.