Preheat oven to 350°F. Line mini muffin pan with mini baking cups.
In small bowl, combine flour, baking powder and salt.
In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, vanilla and almond extract; mix well. Add flour mixture alternately with milk; blend until just combined. Fill baking cups 2/3 full.
Bake 11-13 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pan 5 minutes. Remove to cooling grid. Cool completely.
Ice with buttercream and top with sprinkles, if using.