Preheat oven to 350° F. Place 12 cupcake papers in tin.
In a large bowl, beat together the sugar and butter with a wooden spoon until light and creamy, approximately 3-4 minutes (less if you are using an electric mixer). Add eggs, milk, vanilla and almond extract, and mix to combine.
Sift together the remaining dry ingredients and slowly add to wet ingredients, blending gently between additions. Mix until just combined.
Spoon batter into cupcake tin. Bake for about 15-20 minutes, until cupcakes are just turning light golden brown on top. Check for doneness with a toothpick inserted into the centre of one of the cupcakes. When done, remove from oven and let cool for about 10 minutes and then transfer to a wire cooling rack until completely cool.
These cupcakes will stay fresh for about three days at room temperature and can also be frozen (before they are iced).
*Note: If you wish to substitute different flours, you can use all sorghum, or all oat, or blanched almond flour in addition to the ground almonds, but the finished texture of the cupcakes may be different. You can also use a different starch if you wish, such as potato or arrowroot, but it's advisable to keep the 1/4 cup of some sort of starch to help bind the batter together.