Beat the butter and cream cheese on medium-high speed for 5 minutes, (use the wire whisk attachment if you have one) stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, add milk one tablespoon at a time till icing is soft and fluffy. Add vanilla, almond extract and a pinch of salt and beat at a low speed until incorporated, then increase to medium-high beat for another five minutes. If icing is too thin, add a bit more powdered sugar, if too thick, add a bit more milk.

Makes enough to frost 18-24 cupcakes. You'll have more than you'll need for the 12 cupcakes. You can store any unused buttercream in the refrigerator in an airtight container; to reuse, let it come to room temperature and then return to the mixer for a minute or two before spreading.