1️⃣ Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until fluffy (2 minutes).
4. Add eggs one at a time, then mix in vanilla extract.
5. Alternately add dry ingredients and milk, mixing until combined.
6. Divide batter evenly into cupcake liners and bake for 18-22 minutes, until a toothpick comes out clean.
7. Let cool completely.

2️⃣ Make the Custard Filling

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.
2. Heat milk in a separate saucepan until warm but not boiling.
3. Slowly whisk warm milk into the egg mixture.
4. Cook over medium heat, stirring constantly, until thickened (3-5 minutes).
5. Remove from heat and stir in vanilla and butter.
6. Let cool completely, then transfer to a piping bag.

3️⃣ Fill the Cupcakes

1. Use a knife or cupcake corer to remove the center of each cupcake.
2. Pipe custard filling into each cupcake.

4️⃣ Add the Brûlée Topping

1. Sprinkle ½ teaspoon of sugar over each cupcake.
2. Use a kitchen torch to caramelize the sugar until golden and crispy.

5️⃣ Serve & Enjoy!

• Best served fresh for the crispy caramel topping!