Preheat your oven to 350°F.

Line muffin tins with cupcake liners.

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla, and almond extract on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

With the mixer still on low speed, add one-third of the flour mixture to the creamed mixture. Then add half the milk, another third of the flour mixture, the remaining milk, and finally the remaining flour mixture. Mix just until combined, scraping down the sides of the bowl as needed.

Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with batter.

Bake for 21-23 minutes, or until the edges of the cupcakes start to brown and the center springs back when lightly touched.

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer to a wire rack to cool completely before frosting.