Blueberry and Raspberry Ricotta Almond Cupcake with Cream Cheese Frosting

Name: Blueberry and Raspberry Ricotta Almond Cupcake with Cream Cheese Frosting
Ingredients: For the Cupcakes; 4 ounces almonds, slivered/peeled; 1 cup sugar; 2 tablespoons sugar; 1/2 cup whole milk ricotta cheese; 8 tablespoons unsalted butter, at room temperature; 4 large eggs, at room temperature; 1/2 teaspoon almond extract; 2/3 cup flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1/2 cup raspberries; 1/2 cup blueberries; For the Frosting; 12 ounces cream cheese; 4 tablespoons unsalted butter, at room temperature; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract