• Prep Time 20 minutes
  • Baking Time 22 minutes
  • Makes 10
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcakes:
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup non-dairy milk such as almond or coconut
  • 1/3 cup Canola or Vegetable Oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 3 tbsp sprinkles
  • Icing:
  • 1/2 cup Shortening
  • 2-3 cups icing sugar
  • 2-3 tbsp non dairy milk such as almond or coconut
  • 1 tsp vanilla extract
  • Extra sprinkles for garnish, optional

Serving Size: 10


Serving Size: 10

  • Preheat oven to 350°C (175°C). Grease or line 10 muffin pans with liners.
  • Combine dry ingredients in large bowl. Mix in remaining ingredients until no lumps appear. Pour into prepared pans.
  • Bake in preheated oven 20-22 minutes or until toothpick inserted in centre comes out clean.
  • Icing:
  • Beat shortening and 1 cup (250mL) of icing sugar on medium speed of electric mixer. Add 1 tbsp (15mL) milk and continue adding additional icing sugar/milk until desired texture is achieved.


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