Preheat oven to 350°F, and prepare 2 cupcake pans with 20 liners.

Place almond flour on a small cookie sheet and place it into the oven to toast for 15 minutes, ensuring you stir it every 5 minutes to promote even toasting. Once golden, allow to cool for 10 minutes.

In a large sized mixing bowl, add the flour, cooled almond flour, baking powder, and salt, then whisk together to combine.

In a stand mixer fitted with the paddle attachment, add eggs, white sugar, brown sugar, almond extract and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.

Add the bourbon to the sour cream and lightly mix. On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream/bourbon mixture in between. Beat only until the batter becomes smooth.

Add the batter evenly to the cupcake pans (20 total), then bake in the oven for around 18 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

In a measuring cup, mix together the heavy cream and bourbon. Set aside for later.

In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.

Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).

Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.

In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla and salt, then beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. If too thick, add a little heavy cream to thin it out.