1-Ready to get your hands in the mix? Let’s walk through making these Boston Cream Cupcakes step by step, starting with preheating your oven to 350°F (175°C) and lining your cupcake tins it’s that simple kickoff. In a large bowl, whisk together the all-purpose flour, baking powder, and salt to get those dry ingredients evenly combined, setting the stage for fluffy results. Now, in another bowl, cream the unsalted butter, avocado oil, and granulated sugar until it’s light and fluffy, then add the eggs one at a time, followed by the vanilla extract for that signature flavor.

2-Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with the flour to avoid overmixing and keep things tender. Fill your liners about ¾ full and bake for 17-19 minutes, or until a toothpick comes out mostly clean cool them completely before the next fun part. For the pastry cream, combine milk, heavy cream, ⅓ cup sugar, and salt; heat until simmering, then cool for 10 minutes. Whisk the egg yolks with the remaining sugar until dissolved, mix in cornstarch, temper with the warm milk, and cook over medium heat while whisking constantly until thickened; strain, add vanilla and butter, cover, and chill for at least 2 hours.

3-Once everything’s ready, core the cooled cupcakes about 1.5 inches wide and 1 inch deep, slice off the bottom of the core to make a plug, fill with the chilled pastry cream, and seal it up. For the ganache, heat chocolate chips, heavy cream, and corn syrup in the microwave in short bursts, stirring until smooth, then sift in powdered sugar and cool for 10-15 minutes until it’s thick but pourable. Pour it over your filled cupcakes and let it set voilà, you’re done! If you’re adapting for dietary needs, swap in plant-based milk or gluten-free flour at the right steps to maintain that perfect texture.