Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
In a medium sized bowl, whisk together all-purpose flour, cake flour, salt, and baking powder. Set aside.
In an electric mixer, with the paddle attachment. Add the butter and sugar and cream until a smooth and fluffy. (1-2 minutes) Next add in the egg and mix.
Place the vanilla extract and vanilla almond milk in a measuring cup and set aside.
Slowly add a portion of the flour mixture to the electric mixer. Stop mixing once the flour is fully incorporated in the batter. Alternate between adding the liquid mixture (vanilla & almond milk) and the flour mixture. Until all mixtures are added to the batter.
Remove the bowl from the electric mixer. Using an ice cream scoop or 1/4 measuring cup fill the cupcake liners half way.
Bake for 16-22 minutes. Or until a wooden toothpick is inserted into the center of a cupcake comes out clean.
Remove from the oven. Let the cupcakes rest for a few minutes in the muffin pan before placing onto a cooling rack.