Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Whisk flour, baking powder, and salt together in a bowl. Set aside.
Using an electric mixer cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mix well after each addition.
Stir in the vanilla and almond.
Slowly add the flour mixture alternately with milk, mixing well after each addition. Start by adding the flour first.
Add crushed candy canes to the batter. Mix well.
Using an medium ice cream scoop fill each lined cupcake tin 2/3 rd's full.
Bake at 350 degrees for 18-21 minutes or until a inserted toothpick comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes.
Transfer the cupcakes onto a wire rack to cool completely.