Preheat oven to 350°F.
In a medium bowl, combine the flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a measuring cup, measure out the almond milk and add juice from half a lemon. Try not to get any seeds from the lemon into the milk. Set aside, as well.
Beat softened butter and sugar in a stand mixer until smooth and creamy. Slowly incorporate each egg and the egg yolk, mixing well between additions.
Add in the vanilla and almond extract. Mix to combine.
Add half the flour mixture and half the almond milk mixture into the butter mixture. Beat until smooth, then do it again to incorporate all of the ingredients. Mix it just until all ingredients are combined. Do not overmix!
Line a muffin pan with around 20 cupcake liners. Scoop batter into each liner, filling them ½ to ¾ full. Bake them for 15-20 minutes, until a toothpick inserted in the middle comes out mostly clean with a few crumbs. Cool in the pan for 10 minutes then place them on a cooling rack to cool completely.
Once cooled, top your cupcakes with this delicious strawberry frosting and any of your favorite decorations: chocolate, sprinkles, additional strawberries, almonds, etc.