Vanilla Bean Sour Cream Cupcakes

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1 1/4 cup all purpose flour

1 cup cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

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

1 1/3 cups sugar

1 cup sour cream

1/2 cup milk

4 large egg whites, room temperature

seeds scraped from one vanilla bean

2 teaspoons pure vanilla extract

3 sticks unsalted butter, softened

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

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

4-6 tablespoons heavy cream or milk

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