1-Preheat oven: Preheat oven to 350°F (180°C) and line a 12-cup cupcake pan with paper liners.

2-In a stand mixer bowl: In a stand mixer bowl fitted with a paddle attachment, combine flour, baking powder, sugar, and salt on low speed, mixing about 5 spins.

3-Add softened butter: Add softened butter and beat on low for 3-5 minutes until mixture resembles wet sand.

4-Add oil, egg, egg white, and almond extract: Mix on low until batter forms.

5-Pour in buttermilk: Pour in buttermilk and stir until combined, scraping sides as needed; batter will be thin.

6-Divide batter: Divide batter evenly into liners, filling each about 2/3 full.

7-Bake: Bake for 18-20 minutes until tops spring back when touched lightly or a toothpick inserted comes out clean.

8-Cool cupcakes: Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9-For frosting: Beat softened butter, almond extract, vanilla extract, and salt on medium-high speed until light and fluffy (about 5 minutes).

10-Add powdered sugar: Add powdered sugar in two parts, mixing on low until smooth and creamy, scraping the bowl as necessary.

11-Frost cooled cupcakes: Frost cooled cupcakes using a piping bag or knife. Optionally decorate with sliced almonds or sprinkles.