Preheat oven to 350 degrees. Line the cupcake tin with paper liners.
Whisk flour, baking powder, salt, and baking soda in a medium bowl.
Beat butter with an electric mixer on medium to high for 30 seconds in a separate mixing bowl.
Add the sugar, almond extract, and vanilla to the butter while continuing to beat until well combined.
Add egg whites, then add eggs one at a time, beating well after each addition.
Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is blended together.
Scoop the batter into the lined cupcake tins until two thirds full.
Bake at 350 degrees for 18-20 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 10 minutes.
Transfer cooled cupcakes to a wire rack allowing to cool completely.