1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin cups with paper baking cups.
2. Combine flour, baking powder and salt in medium bowl. Beat granulated sugar, butter, almond extract and vanilla in large bowl with electric mixer at medium speed 4 minutes or until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating well after each addition. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 15 minutes. Remove from pans; cool completely on wire racks.
4. Prepare Raspberry Cream. Cut tops off cupcakes; spread with Raspberry Cream. Replace cupcake tops; sprinkle with powdered sugar.
Raspberry Cream
Beat 1 cup cold whipping cream and 1/4 cup powdered sugar in large bowl with electric mixer at high speed 5 minutes or until cream is thickened and almost stiff. Place 1 pint fresh raspberries in small bowl; mash lightly with fork. Gently fold raspberries into whipped cream mixture until well blended and evenly colored. Makes about 3 cups.
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