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1
Preheat the oven to 350 F. Line two 12-count standard-size muffin tins with 20 cupcake liners. If you prefer to make mini cakes, prep enough pans for 40. Set aside.
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2
For the cupcakes:
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3
Cream the unsalted butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, then add the vanilla, almond extract, and sour cream and mix until combined.
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4
In a separate bowl, sift together the flour, baking powder, baking soda and salt.
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5
With the mixer on low, add the flour mixture into the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.
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6
Divide batter among the 20 cupcake liners (or 40 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Remove pans from oven, set on a rack and allow to cool.
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7
For the buttercream frosting:
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8
Put slightly softened butter into a medium-sized bowl. Beat on medium speed with an electric or stand mixer, for about 3 minutes until smooth and creamy.
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9
Add powdered sugar, milk, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick.
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10
Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.
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11
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
