Spring Cupcakes | Recipes

Spring Cupcakes

(23) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes



2 ⅓ cups 575 mL Robin Hood® All Purpose Flour
2 cups 500 mL granulated sugar
5 tsp 25 mL baking powder
1 tsp 5 mL salt
1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Skim Milk
¾ cup 175 mL butter, softened
1 tbsp 15 mL vanilla extract
3 eggs

Fluffy White Frosting

⅔ cup 150 mL Crisco® All Vegetable Shortening, softened
2 tbsp 30 mL Carnation Regular, 2% or Fat Free Evaporated Skim Milk
⅔ cup 150 mL butter, softened
2 tsp 10 mL vanilla extract
4 cups 1 L icing sugar


  1. Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.
  2. Cupcakes: Whisk flour, sugar, baking powder and salt until combined.
  3. Add evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium speed, using an electric mixer, or whisk until smooth.
  4. 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.
  5. 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.


  • Add a few drops of food colouring to the icing for a rainbow of colours.

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