Preheat the oven to 350°F (170°C).
Add cupcake paper liners to a muffin tin.
Cream the butter and sugar together in a standing mixer or bowl.
Add the eggs and vanilla and mix together well.
In a bowl, add the dry ingredients and whisk to blend.
Add to a small bowl the cooled coffee and the almond milk
Add the flour mixture to the batter alternately with the coffee/buttermilk mixture, beating after each addition. (Use two additions of the flour mixture and two of the liquid mixture.)
Pour the mixture into the cupcake liners.
Bake for 20-22 minutes or until the top springs back when touched lightly and a skewer inserted in the cake comes out clean.
Cool the cupcakes on a cooling rack.
Add the frosting ingredients to a standing mixer and beat until fluffy.
Decorate the cupcakes any way you like!