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1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
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2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt
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butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until
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combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other
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half.
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3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
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4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out
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clean. Bake for 8--9 minutes if making mini cupcakes. Allow to cool.
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5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth
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and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed
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and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting
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is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how
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much you use on each cupcake.
