Boston Cream Pie Cupcakes

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
Gradually mix in the dry ingredients, alternating with the milk, until just combined.
Fill cupcake liners about ⅔ full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
🔹 Step 2: Make the Custard Filling
6. In a saucepan, heat the milk over medium heat until it is warm, but not boiling.
7. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour in the warm milk while whisking constantly.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
9. Remove from heat and stir in the vanilla extract and butter. Let the custard cool completely in the fridge.

🔹 Step 3: Fill the Cupcakes