Preheat the oven to 350 degrees and line a 12 cup muffin tin with cupcake liners, or spray with oil.

In a separate bowl, mix together 1 1/2 cups of flour, 3 tsp of baking powder, and 1/2 tsp of salt.

In the Kitchenaid mixer with the whisk attachment, add 4 tbsp of softened butter, 3/4 tbsp of vegetable oil, and 3/4 cup of sugar. Whisk together, then add in the large room temperature egg and whisk on high until the batter turns a light yellow.

Next, add in the 1/2 cup of Greek yogurt, 1/4 cup of milk, tsp of vanilla, and 1/4 tsp of almond extract. Mix until all the ingredients are combined.

Finally, add in the bowl of flour, baking powder, and salt. Whisk everything together until all the dry ingredients are combined and the batter is smooth.

Fill all 12 muffin cups equally and tap the muffin tin on the counter a few times to release air bubbles. Place the tin on the middle rack of the oven and bake for 15-20 minutes. The cupcakes should be risen, golden brown and when a toothpick is inserted into the middle it should come out clean when they are finished baking!

Remove from the oven and allow to cool in the tin for 5 minutes, then remove from the tin and finish cooling on a cooling rack. Do not frost the cupcakes until they are fully cool!

In your Kitchenaid fitted with the whisk attachment, add in the 6 tbsp of softened butter, 3 cups of powdered sugar, and 3 tbsp of milk. Start at low speed so the powdered sugar doesn't go everywhere! Mix until the ingredients start to come together.

Add in the 1/2 tsp of almond extract and the additional tbsp of milk if the frosting looks too stiff. Whip on medium-high speed until the frosting is light and fluffy!

Fill a piping bag fitted with a star tip and frost the top of each cool cupcake! Decorate with sprinkles, flowers, fresh raspberries, or whatever you'd like!

Share with friends, eat and enjoy!