Preheat your oven to 350°F and grease two regular muffin pans with nonstick cooking spray.

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, along with the vanilla and almond extracts, until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.

Combine the flour mixture with the wet mixture. Mix until a dough forms—don’t overdo it; just enough to bring it together.

Press about 2 tablespoons of dough into the bottom of each muffin cup, gently pushing it up the sides about halfway.

Bake for 12 minutes and then allow the cups to cool for at least 15 minutes.

Once cooled, press down the center with the back of a tablespoon or a jar to create a cup shape.

In a medium bowl, beat together the cream cheese and butter until smooth.

Gradually add powdered sugar, milk, and vanilla extract. Adjust for preferred consistency.

Pipe or spoon the frosting into each cooled cookie cup and finish with sprinkles. Enjoy!