Sweet Treat From Not Yo Mama’s Cupcakes Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the tin.

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 0.5 tsp salt until evenly combined.

In a large bowl or the bowl of a stand mixer, cream 0.5 cup softened unsalted butter and 1 cup granulated sugar (if not already combined) on medium speed until pale and fluffy, about 2–3 minutes.

Add the 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

Add 1 tsp vanilla extract and 2 tbs vegetable oil; mix until incorporated. The oil helps keep cupcakes moist.

With the mixer on low, add one-third of the dry flour mixture, then half of 0.5 cup whole milk, followed by another third of the dry mix, the remaining milk, and finish with the last third of dry ingredients. Mix just until combined — do not overmix.

Divide the batter evenly among 12 liners, filling each about two-thirds full (roughly 2–3 tablespoons batter per cup).

Bake in preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through if your oven has hot spots.

Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting (about 45–60 minutes).

With a stand mixer fitted with the paddle attachment or using a hand mixer, beat 1 cup softened unsalted butter on medium speed until creamy and smooth, about 1–2 minutes.

Gradually add 3 cups powdered sugar, about 1 cup at a time, mixing on low speed to prevent a sugar cloud. After each addition bring the mixer to medium speed to combine, then return to low before adding more.

Add 1 tsp vanilla extract, 2 tbs heavy cream, and 0.25 tsp salt. Increase mixer speed to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. If frosting is too thick, add an additional teaspoon of cream at a time until desired consistency is reached; if too thin, add a little more powdered sugar.

If you want a pewter/zeppelin gray color, add 1–2 drops of gray or silver-leaning food coloring and mix until uniform. Use sparingly — you can always add more.

Fit a piping bag with a large round or star tip (or simply use an offset spatula). Fill the bag with the prepared buttercream.

Pipe or spread a generous swirl of buttercream on each fully cooled cupcake. Aim for a slightly domed swirl to evoke a 'zeppelin' silhouette.

Garnish each frosted cupcake with a few mini edible silver dragees or silver sprinkles to give a metallic 'station' look. If using, place one mini fondant circle or wafer paper disc on top to resemble a platform or insignia.

Let the assembled cupcakes rest at room temperature for 15–20 minutes to allow the frosting to set slightly before serving. Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days (bring to room temperature before serving).