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 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.

Fill cupcake liners half full with batter and bake in a 350°F oven for 15-17 minutes. Remove and cool in the pan for 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 cupcake piece and fill with preserves. Place the piece back (it will sit higher, which is okay as it will be topped with frosting). 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. ENJOY!