Boston Cream Pie Cupcakes

Direction :

Preheat oven, prep muffin tins, and combine dry ingredients:
Preheat oven to 350°F. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl.
Heat milk and butter:
Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar:
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.
Add dry ingredients:
Beat in dry ingredients.
Boil milk mixture and add to batter:
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla.
Place batter in muffin cups and bake:
Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes.
Cool:
Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Spilt cupcakes and spread with cream filling:
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom.
Sandwich and spoon glaze over cupcakes:
Sandwich with top. Spoon glaze over each and serve immediately.