• Preparation Time 25 minutes
  • Baking Time 25 minutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Spring Cupcakes
    Spring Cupcakes

Ready.
Set.
Make.

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Ingredients

  • Cupcakes
  • 2 ⅓ cups Robin Hood® All Purpose Flour
  • 2 cups granulated sugar
  • 5 tsp baking powder
  • 1 tsp salt
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Skim Milk
  • ¾ cup butter, softened
  • 1 tbsp vanilla extract
  • 3 eggs
  • Fluffy White Frosting
  • ⅔ cup All Vegetable Shortening, softened
  • 2 tbsp Carnation Regular, 2% or Fat Free Evaporated Skim Milk
  • ⅔ cup butter, softened
  • 2 tsp vanilla extract
  • 4 cups icing sugar

Serving Size: 24 cupcakes

Next

Directions

Serving Size: 24 cupcakes

  • Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.
  • Cupcakes: Whisk flour, sugar, baking powder and salt until combined.
  • Add evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium speed, using an electric mixer, or whisk until smooth.
  • Divide batter evenly between muffin cups, filling three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted into centre of cupcake comes out clean. Transfer cupcakes to wire rack; cool completely before frosting, 20 to 30 minutes.
  • Frosting: Beat shortening, evaporated milk, butter and vanilla until fluffy. Add sugar, one cup at a time, beating until light and fluffy in texture. Frost cupcakes when cooled.
Finish

Finished!

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