Preheat the oven to 350°F.
Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment for about 3 minutes or until light and fluffy.
With mixer on medium-low, add the eggs 1 at a time, allowing them to incorporate before adding next.
With mixer off, add the vanilla, almond extract, and sour cream. Turn mixer on low until incorporated then high for about 1 minute.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sift at least 2 times.
With the mixer on low, add the flour mixture to the batter until just combined. Remove bowl from mixer and finish stirring with a spatula to be sure the batter is completely mixed.
Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans.
Bake for 16-20 minutes or until cupcake springs back when pressed in the center.