Vanilla Cupcakes

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2 1/4 cups cake flour (I used Swan’s Down brand)

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 1/4 cups whole milk, room temperature

4 large egg whites, room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature

1 1/2 cups sugar

seeds scraped from one vanilla bean

2 teaspoons pure vanilla extract

3 sticks unsalted butter, softened

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

1 ½ pounds (24 ounces) confectioners’ sugar, sifted

4-6 tablespoons heavy cream or milk

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