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.

Cream the butter, peppermint extract and powder sugar until it looks light and creamy.

If it doesn't cream add several drops of the heavy whipping cream until it creams.

Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....

Add more powdered sugar 1/2 C at a time.... mix well.

If ready scoop the frosting into a pastry bag with a large round tip.

Twist the open end of the pastry bag to push the frosting to the tip.

Start by frosting on the outside edge of the cupcake working to the center of the cupcake.

Sprinkle the top of the frosted cupcakes with peppermint bits.