Three hours before making the cupcakes, combine the milk and scraped vanilla bean together in a cup and refrigerate.
Preheat an oven to 350°F. In a bowl, cream the butter and sugar together. Add the whole eggs one at a time and then the egg whites. Add the vanilla extract and mix well.
In another bowl, combine the cake flour, baking powder, and salt. Add half of the flour mixture to the stand mixer and blend. Add the milk and scraped vanilla bean and blend.
Add the remaining flour and mix together. Finally, add the Greek yogurt and mix.
Divide the cupcakes into cupcake tins (about 2/3 full). Bake in the oven for 15-17 minutes. Remove them from the tins and allow them to cool fully.
To make the frosting, place the cream cheese and butter in a large bowl and mix together. Add the vanilla extract and scraped vanilla bean. Once the cream cheese and butter are well mixed begin to slowly add the confectioners’ sugar.
Add the confectioner’s sugar until the frosting tastes the way you would like it to taste. Finally, frost the cupcakes while making sure the cupcakes are completely cooled. You don’t want to melt the frosting.
