Preheat the oven at 160ºC/320ºC conventional oven and line a cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, almond flour, baking powder, baking soda and salt and set it aside.
150 g all-purpose flour, 50 g almond flour, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with a hand mixer add the butter, and sugar and mix it on medium/high speed for 3 minutes.
70 g butter, 210 g granulated sugar
Add the eggs one at a time into the mixture and mix on low until combined.
3 large eggs
Scrape down the sides of the bowl and continue by adding the flour mixture, continuing on low speed, mixing until just combined.
Finally add the sour cream, vegetable oil, vanilla extract and almond extract and mix until just combined, make sure not to over mix the cake batter.
150 g sour cream 18%, 2 tablespoon vegetable oil, 1 ½ teaspoon vanilla extract, ½ teaspoon almond extract
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
Divide the cake batter into the 12 cupcake liners and bake them for 23-25 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tin and let them cool down completely.