For the cake, whisk together the egg whites, almond extract, and 2 Tablespoons of milk in a small bowl until combined. Set aside.

In a mixing bowl, beat butter and sugar for 2 to 3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.

Fill cupcake liners halfway with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher). Repeat until all cupcakes are filled.

For the frosting, beat butter and heavy cream in a mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.

Pipe frosting on cupcakes. Garnish with sliced almonds. ENJOY!