Vanilla Almond Cupcakes

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

In a bowl, whisk flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy.

Beat in eggs one at a time. Stir in vanilla and almond extracts.

Add dry ingredients gradually, alternating with milk, mixing until smooth.

Divide batter evenly among liners, filling 2/3 full. Bake 15–18 minutes, until a toothpick comes out clean.

Cool cupcakes completely before frosting.

For frosting: beat butter until creamy, then mix in powdered sugar and almond extract until fluffy.

Pipe frosting onto cooled cupcakes and sprinkle with almond slices.

Serve and enjoy.