Preheat oven to 350 degrees F. Place baking cup liners into muffin tin.
In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment (or using an electric hand-mixer), beat the butter on medium-high until creamy and smooth, about 2 minutes. Pour in sugar and beat for an additional 2 minutes.
In a small bowl, lightly beat egg whites with a whisk. Add egg whites to mixer in three additions (one egg white at a time), beating well after each addition. Scrape down sides and bottom of bowl after each additional egg white.
In a small bowl, whisk together the almond extract, vanilla extract, milk, and yogurt.
With mixer on low speed, add the flour mixture in three additions, alternating it with the wet mixture, and ending with the flour mixture. Mix until just combined.
Using a cookie scoop or large spoon, divide batter evenly between cupcake liners. Bake for 15-17 minutes, or until edges become lightly golden or toothpick inserted into center comes out clean.
Let cupcakes cool in pan for 5 minutes. Transfer to a wire rack to cool completely.