Classic Butter Cupcakes

3 cups (12 1/4 ounces/350 grams) cake flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (8 fl. ounces/240 ml.) whole milk
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract
8 ounces (2 sticks/225 grams) unsalted butter, at room temperature 
2 cups (14 ounces/400 grams) granulated sugar
4 large egg yolks
4 large egg whites
1/8 teaspoon cream of tartar

Cream the butter, add the sugar gradually and beat well. Add egg yolks and flavorings. Sift together the dry ingredients and add to sugar mixture alternately with milk, beating well after each addition. 

Beat the egg whites with the cream of tartar. Fold gently into the cake batter. 

Pour into cupcake tins that are lined with cupcake papers. (After putting the papers into the cups, spray the flat top surface of the tin with nonstick cooking spray to make the cupcakes easier to release from the pan). 

Bake at 350 for 21-23 minutes. Cool on racks. Frost with a buttercream frosting of your choice. 

Note: A very elaborate and carefully explained version of this recipe appeared in the Atlantic Monthly, 2/9/09. You can read their extensive directions, if you wish. I decided to make only 24 cupcakes instead of the 28 they recommended, and all was well.