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1
Preheat oven to 350F.
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2
Brush standard muffin tins with butter; dust with flour, tapping out excess.
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3
Whisk together flour, baking powder, and salt.
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4
Combine milk and butter in a saucepan; set over very low heat.
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5
With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted, about 5 minutes.
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6
Reduce speed to medium.
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7
Gradually add flour mixture, whisking until just incorporated.
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8
Bring milk and butter just to a boil.
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9
With mixer on low speed, add hotmilk mixture to batter in a slow, steady stream; mix until smooth (do not overmix).
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10
Beat in vanilla.
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11
Divide batter evenly among prepared cups, filling each halfway.
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12
Bake, rotating tins halfway through, until cupcakes are golden and a cake tester inserted in centers comes out clean, about 15 minutes.
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13
Transfer tins to wire racks to cool 10 minutes.
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14
Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely.
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15
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
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16
To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally.
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17
Spread about 1 tablespoon pastry cream on the bottom half of each cupcake.
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18
Replace top halves.
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19
Spoon about 1 tablespoon glaze over each cupcake.
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20
Refrigerate 30 minutes before serving.
