Preheat the oven to 350°.

Line 2 muffin tins with cupcake liners

Sift flour, baking powder, baking soda and salt into a medium bowl and place to the side.

In a bowl, cream butter and sugar with an electric mixer until it's light and fluffy.

Begin to add the eggs one at a time, mix to combine after each one you add.

Add the vanilla, sour cream and almond extract, mixing until combined.

Reduce the mixer speed to low and stir in the flour by adding ½ cup at a time.

Stir in the last bit of flour with a spatula until just combined.

Fill the cupcake tins 2/3 of the way full.

Bake in the oven at 350 for 14-18 minutes or until a toothpick inserted into the center comes out clean.

Cool for 2 hours before frosting.

In the bowl of a stand mixer, cream butter, sugar, and salt on medium-high speed until combined.

Add cream, vanilla extract, and vanilla bean paste and continue to beat until light and fluffy.

Separate frosting in thirds into three different bowls.

Add 3 drops of blue food coloring into one bowl of frosting.

Add 3 drops of teal food coloring into the second bowl of frosting

Leave the third bowl as white

Using a large frosting piping bag, add 1 scoop of teal

Add 1 scoop of Blue frosting into the same bag together with the Teal frosting

Add the white frosting last and begin to push all the frosting down to the bottom of the pastry bag where you begin to see frosting coming out of the tip.

Frost the cupcakes starting in a circle on the outer ring and begin to work your way in until you reach the center and form a peak.

Place a gummy shark on top of each cupcake.