Creamsicle Cupcakes

Preheat the oven to 350°F. Grease a 6-well jumbo muffin pan.
To make the cupcakes, whip the egg whites until stiff peaks form. In a second bowl, combine the egg yolks, SWERVE, butter, and extracts and whisk until well blended. In a third bowl, whisk the dry ingredients together until well blended. Gently fold the egg yolk mixture into the whipped whites, then slowly fold in the dry mixture. Fill the pan with the batter, filling each well about three-quarters full. Bake for 15 to 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool completely in the pan before removing.
While the cupcakes are cooling, make the filling. Place the softened cream cheese and SWERVE in a small bowl. Using a hand mixer, combine until smooth. Slowly add the almond milk to thin the filling. Transfer HALF of the filling to a piping bag. Fill the cupcakes by poking a hole in the bottom of each cupcake and piping in the filling.
To make the frosting, add the vanilla beans, orange extract and orange food coloring to the rest of the filling. Use a knife to smooth over each cupcake.
Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw to room temperature before serving.