Preheat oven to 350°F. Line a cupcake tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts. Alternate adding dry ingredients and buttermilk to butter mixture, mixing until just combined.

Divide batter evenly among prepared liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed until fully incorporated. Increase speed to medium and add heavy cream, almond extract, and salt. Beat until smooth and fluffy, about 3-4 minutes.

Once cupcakes are completely cool, use a piping bag to frost them with almond buttercream. Decorate with sliced almonds or sprinkles as desired.

Serve the cupcakes fresh as a delightful dessert at any party or celebration. Pair with coffee or tea for a balanced treat.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving.