Preheat oven to 350 degrees.
In a large mixing bowl mix the flour, sugar, baking soda, baking powder, and salt.
Using a hand or stand mixer, cream together the butter, almond extract, and the vanilla until it’s light and fluffy.
Add in the milk and mix on medium for about 1 minute. Change to low speed and mix in eggs, one at a time. Fold the wet ingredients into the dry ingredients.
Line a 12-cup muffin pan with baking liners. Using a spoon or an ice cream scoop, add the batter into the muffin tin about ⅔ full.
Bake for 15-17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.