PREPARATION:

Vanilla Cupcakes:

1. Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
2. On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scarping between additions. Mix just combine on last addition. Mixture will not look completely smooth.
3. Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave.
4. Bake 20, 25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome.
5. Allow to cool before frosting.

Vanilla Buttercream:

1. Beat the butter until fluffy on medium, stand mixer fitted with whip. Turn to low, add 10x sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.