Preheat oven to 350°F. Fit a cupcake pan with paper liners and set aside.
In a mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda, and salt. Set aside. In a separate bowl, stir together the milk and sour cream. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, place the butter, sugar and orange zest. Mix on medium-low until light and fluffy, 2 to 3 minutes. Stop the mixer and scrape down the bowl. Turn the mixer on low and add in the vanilla, almond, and eggs - one at a time. Stop the mixer and scrape down the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, starting and ending with the flour mixture. Mix on medium, no more than 30 seconds, or until smooth.
Fill the cupcakes liners about ⅔ of the way with the batter. Bake for 21 to 24 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or the tops bounce back when gently presses. Cool the cupcakes on a wire rack.
Once cool, use an apple corer or paring knife to remove the centers of each cupcake. Spoon in a tablespoon or two of the cranberry curd. Frost and decorate as desired!