Line cupcake pans with liners then set aside. You’ll need two cupcake pans for this recipe. If you only have one, just bake one at a time.
In a bowl, whisk together the flour, baking powder, and salt then set aside.
In a large bowl with an electric hand mixer (or a stand mixer fitted with the paddle attachment), mix together the sugar and oil until combined.
Add a small amount of egg white at a time (about 1/4th) then beat on medium speed until combined. Continue this process until you’ve used all the egg whites.
Next, add in the almond extract and vanilla extract and mix on medium speed until combined.
Add half of the flour mixture and mix until combined.
Then add ½ of the buttermilk and mix until combined.
Repeat with the remaining flour mixture and buttermilk (alternating each) until smooth. Scrape down the sides as needed.
Add 3 Tablespoons of the cupcake batter to each liner. This is easiest if you use a spring loaded cookie scoop. Note: you may have a little batter left over.
Place the cupcakes in the oven and bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then carefully remove them from the cupcake pan and place them on a cooling rack to finish cooling completely before frosting.
Once the cupcakes are completely cool, make the frosting.
Add the butter to a large bowl and using an electric hand mixer (or in the body of a stand mixer with the paddle attachment), whip until smooth.
Slowly add in the powdered sugar, a little at a time, until fully mixed in. The mixture will be thick.
Add in the heavy cream, almond extract and vanilla extract and mix in until combined.
Turn the mixer on to medium-high speed and whip for 3 minutes until light and fluffy.
Frost the cupcakes and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.