For the Cupcakes:

1. Prep Egg Mixture: In a small bowl, whisk together the egg whites, almond extract, and 2 tablespoons buttermilk until combined. Set aside.
2. Mix Dry Ingredients: In a mixing bowl, cream the butter and sugar together on medium speed for 2-3 minutes until light and fluffy.
3. Combine Ingredients: Gradually add the dry ingredients (cake flour, baking powder, salt) to the butter mixture and beat until just combined. Slowly incorporate the egg white mixture. Finally, beat in the remaining buttermilk until smooth.
4. Bake: Pour the batter into cupcake liners, filling each half full. Bake at 350°F (177°C) for 15-17 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Filling:

1. Prepare Filling: Fill a pastry bag with raspberry preserves.
2. Core Cupcakes: Using a knife, cut out a small cone from the top of each cupcake. Remove the piece and fill the hole with raspberry preserves. Replace the cut piece of cupcake on top (it will sit slightly higher).

For the Frosting:

1. Make Frosting: In a mixer, beat together the butter and heavy cream for 3 minutes. Add the almond extract, then gradually add the powdered sugar, continuing to beat for about 5 minutes until the frosting is light and fluffy.
2. Decorate: Pipe the frosting onto the filled cupcakes.