Boston Cream Pie Cupcakes

1. Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking powder, an salt. Combine milk and butter in a saucepan; set over very low heat. 2. 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. Reduce speed to medium. Gradually add four mixture, whisking until just incorporated. 3. Bring milk and butter just to a boil. With mixer on low speed, add hot-milk mixture to batter in a slow, steady stream; mix until smooth (do not overmix). Beat in vanilla. 4. Divide batter evenly among prepared cups, filling each halfway. Bake, rotating tins halfway through, until cupcakes are golden and a cake tester inserted in centers comes out clean, about 1 5 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. 5. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread about I tablespoon pastry cream on the bottom half of each cupcake. Replace top halves. Spoon about 1 table-spoon glaze over each cupcake: Refrigerate 30 minutes before serving.