In medium bowl, mix flour and salt; set aside. In large bowl, beat butter and cream cheese with electric mixer on medium speed 2 minutes or until creamy. Gradually add sugar, beating well 5 to 7 minutes. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in vanilla bean paste and almond extract. Spoon batter evenly into muffin cups.