"Parade" Cupcakes

Heat oven to 350 degrees. Line two twelve-holed muffin pans with baking cups; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add the eggs, vanilla extract, and almond extract; beat until combined.

With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.

Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.

Remove the cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.