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Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners.
Add the cake flour, sugar, baking powder, baking soda, and kosher salt to the bowl of a stand mixer, and whisk to combine.
Attach the paddle attachment to your stand mixer. Add the softened butter to the bowl, and mix on low speed until the butter is incorporated into the dry ingredients and the mixture resembles damp sand, about 1 to 2 minutes.
In a medium bowl, whisk together the eggs, vegetable oil, sour cream, vanilla extract, and almond extract, if using. Add the egg mixture to the flour mixture, and mix on low speed until just combined, being careful not to overmix. Use a rubber spatula to scrape down the sides and bottom of the bowl.
Next, add the milk to the batter in two additions, mixing on low speed after each addition until just combined, again being careful not to overmix. Scrape down the sides and bottom of the bowl once more, ensuring that all ingredients are incorporated.
Divide the batter evenly between the prepared wells, filling each about ⅔ full. Bake for 15 to 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely. Top with your favorite frosting.