Vanilla Bean Cupcakes

INGREDIENTS

2 1/4 cups

cake flour (I used Swan’s Down brand)

1 tbsp

baking powder

1/2 tsp

kosher salt

1 1/4 cups

whole milk, room temperature

large egg whites, room temperature

1 stick

unsalted butter, at room temperature

1 1/2 cups

sugar

seeds scraped from one vanilla bean

2 tsp

pure vanilla extract

3 sticks

unsalted butter, softened

seeds scraped from one vanilla bean

2 tsp

clear vanilla extract (this helps maintain the bright white color)

1 1/2 lb

confectioners’ sugar, sifted

4 tbsp

heavy cream or milk