Layers of Happiness

1 Preheat the oven to 350 degrees F. Line 2 muffin tins with 20 cupcake liners. Set aside.
For the Cupcakes:
3 Cream the butter and 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.
4 In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5 With the mixer on low, add the flour mixture to 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.
6 Divide batter among 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. Allow to cool.
For the Buttercream Frosting:
8 Beat slightly softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy.
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.
10 Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake.
11 Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.