Vanilla Almond Cupcakes with Vanilla Almond Cream Cheese Frosting

For the cupcakes:
Preheat oven 350°F. Prepare a 12-count cupcake tin by lining it with paper cupcake liners. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

With an electric mixer, beat the butter and sugar on medium to high speed until light and fluffy. Slowly add the eggs to the butter and sugar mixture, one at a time until fully incorporated. Next add half of the flour mixture and all of the milk and mix until combined. Add the rest of the flour mix and both extracts and beat for 2 more minutes. Divide the batter among the muffin liners and bake for 20-25 minutes. Cupcakes should slightly spring back to the touch when ready. Let the cupcakes cool completely before frosting.

For the frosting:
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in both of the extracts. Pipe or spread onto the cooled cupcakes.