White Cupcakes

Arrange racks in lower and upper thirds of oven; preheat to 350°. Line two standard 12-cup muffin tins with cupcake liners.

Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment. Add butter, buttermilk, and oil; beat on medium speed, scraping down sides of bowl, until smooth.

Whisk egg whites, egg, vanilla extract, and almond extract, if using, in a medium bowl until smooth. Add egg mixture to flour mixture in 2 additions, beating well between additions. Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.

Divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake). Bake, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 20–25 minutes. Transfer to a wire rack and let cool.

Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature.