Making the Vanilla Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg whites one at a time, then add the vanilla Greek yogurt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the vanilla almond milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract and vanilla bean seeds.
7. Fill each muffin liner about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Making the Vanilla Bean Frosting:

1. Beat the softened butter in a large bowl until smooth and creamy.
2. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition.
3. Add the heavy cream and vanilla extract.
4. Beat in the vanilla bean seeds and salt.
5. Continue beating until the frosting is light, fluffy, and reaches your desired consistency.