Let’s dive into the process of creating these delightful cupcakes. Don’t worry, I’ll guide you every step of the way!

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. This brings back memories of helping my abuela in the kitchen, where patience was key for the perfect texture.
3. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and vanilla bean seeds.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined.
6. Spoon the batter into the lined cupcake pan, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
8. Once cooled, use a small knife to cut a circle in the center of each cupcake and remove a small section, creating a well for the cream filling.
9. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour it over 1/4 cup of sugar in a bowl, stirring until the sugar dissolves completely.
10. Fill each cupcake with the cream mixture, then sprinkle the tops with a thin layer of granulated sugar.
11. Using a kitchen torch, carefully caramelize the sugar on top until golden and bubbly, just like my grandmother used to do with her flan.