Preheat oven to 350°F and line 12 cupcake wells with paper liners.
Cream together sugar and butter until light and fluffy.
Beat in eggs, one at a time until well incorporated.
Stir in vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder and salt until lump free and airy.
Add half the dry mixture to the wet mixture, stirring until just combined. Stir in the half and half and remaining dry ingredients, again mixing until just combined.
Scoop into lined cupcake tins (using a large cookie scoop makes this job easy!)
Bake for 18-20 minutes or until the tops bounce back when lightly touched with a finger.
Cool in the tin for about 5 minutes, then remove to a wire rack to cool completely.