Preheat oven to 350°F. Line muffin pans with mini paper liners.

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 and almond extract; mix well. Add flour mixture alternately with milk; blend until just combined. Fill muffin cups with about 1 tablespoon batter. Bake 15 to 16 minutes or until firm to the touch. Cool in pan 5 minutes; remove to cooling grid to cool. Ice with buttercream.