Instructions:
Prepare the Cupcakes:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the cake mix according to the package instructions, adding vanilla extract if desired.
Fill each liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Make the Pastry Cream:
In a medium saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the mixture is warm (do not boil).
In a separate bowl, whisk the egg yolks and cornstarch until smooth.
Gradually add the warm milk mixture to the egg mixture, whisking constantly. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens (about 2-3 minutes).
Remove from heat and stir in the vanilla extract and butter until smooth.
Cover with plastic wrap directly on the surface to prevent a skin from forming and chill until cool.
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