In a bowl, sift together the flour, baking powder, baking soda and mix well. Set aside.
In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, about 2 minutes.
Add the two extracts.
Add the flour mixture in three batches alternating with the almond milk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about 2/3rds.
Bake in a preheated 350-degree oven about 22 minutes until a toothpick inserted in the center comes out clean.
Set aside on a rack to cool completely before frosting.
Make cream cheese frosting:
Put all ingredients in a bowl and beat with a hand mixer for a minute or two until light and fluffy. Using a spatula or, if you have one, a pastry bag, decorate each cupcake any way you wish. I go for abstract art, as you can see!