Combine cake flour, baking powder, baking soda, and kosher salt
Cream together unsalted butter, neutral oil, and granulated sugar
Add eggs, vanilla extract, and almond extract to the butter mixture
Alternate adding the dry ingredients and buttermilk mixture to the wet ingredients
Fold in sour cream
Fill cupcake liners and bake until golden
Fill cooled cupcakes with frangipane
Top with brown butter buttercream
Finish with toasted sliced almonds and a dusting of powdered sugar
