Preheat oven to 350F

Line muffin tin with 12 cupcake liners.

Using a medium bowl - mix flour, baking powder, baking soda, and salt. Set aside

Using a whisk, mix together butter and sugar - mixture will be grainy.

Add the egg, egg whites, sour cream, half and half, and the vanilla extract until well combined {into the butter and sugar mixture}

Using 1 vanilla bean split it down the middle lengthwise, scraping the seeds from half of the vanilla bean into batter.

Mix the the dry ingredients into the wet ingredients. Make sure it is well mixed there should not be any lumps.

Bake for 18-20 minutes or until a toothpick inserted into the center, comes out clean.

Let cupcakes cool for 20 minutes before frosting

Mix the softened butter with a mixer or medium sized bowl with a hand mixer on medium speed.

Beat for about 3 minutes it will become creamy and will begin form peaks.

Add a little at a time: powder sugar, whipping cream, vanilla extract.

Continue to mix for 3-4 minutes.

Add more powdered sugar if frosting is too thin.