1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the almond extract and amaretto.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet mixture alternately with the almond milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fill the cupcake liners about two-thirds full with the batter. Sprinkle the top of each with sliced almonds.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

One of the best lessons my grandmother taught me was the importance of patience, especially when baking. Letting these cupcakes cool completely before frosting ensures that the flavors meld perfectly and that the texture is just right.