Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Place the flour, sugar, baking soda, and salt in a large bowl and whisk to combine. Place the buttermilk, oil, egg whites, and almond extract in a large measuring cup, and stir together. Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes). Fill the cupcake papers about 2/3 full with batter.
Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
Pipe on the Buttercream frosting.
2 sticks butter, softened
1/4 teaspoon kosher salt
4 cups powdered sugar
1 teaspoons almond extract (vanilla can be substituted)