Prepare the Pastry Cream:

• Dissolve cornstarch in ¼ cup milk and set aside.

• In a saucepan, heat remaining milk with sugar to a boil.

• In a bowl, whisk egg and yolks. Slowly pour in hot milk while whisking to temper.

• Return mixture to the pan and cook over medium heat, stirring until thickened.

• Remove from heat; stir in butter, vanilla, and salt. Chill with plastic wrap touching the surface.

Bake the Cupcakes:

• Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.

• In a bowl, whisk flour, baking powder, and salt.

• In a large bowl, beat butter and sugar until light and fluffy.

• Beat in eggs one at a time, then vanilla.

• Alternately mix in dry ingredients and milk.

• Divide into liners and bake 18–20 minutes, until a toothpick comes out clean.

• Cool in pan for 5 minutes, then transfer to a wire rack.

Assemble the Cupcakes:

• Core the cooled cupcakes with a corer or knife.

• Fill each with chilled pastry cream. Optionally spread cream on top.

Brûlée the Topping:

• Sprinkle a thin, even layer of granulated sugar over each cupcake.

• Use a kitchen torch to caramelize until golden and crisp.