Irresistible Boston Cream Pie Cupcakes

Preheat the oven: Set your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
2️⃣ Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set aside.

3️⃣ Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is essential as it gives the cupcakes their airy texture.

4️⃣ Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract, mixing thoroughly to enhance the flavor.

5️⃣ Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Be careful not to overmix; just stir until combined.

6️⃣ Bake: Pour the batter into the lined muffin tin, filling each cup about two-thirds full. 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.

7️⃣ Fill with vanilla pudding: Once cooled, use a small knife or cupcake corer to remove the center of each cupcake. Fill each hole generously with vanilla pudding, then replace the tops of the cupcakes. You can use store-bought pudding or make your own for an extra homemade touch!