Very Vanilla Cupcakes

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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.

* Per serving · 4 servings · Values may vary.