• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Mini Vanilla Cupcakes
    Mini Vanilla Cupcakes

Ready.
Set.
Make.

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Ingredients

  • Cupcakes
  • ½ cup Carnation® 2% Evaporated Partly Skimmed Milk
  • 2 tbsp white vinegar
  • 2 tbsp butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Vanilla Icing
  • ¼ cup butter, room temperature
  • ¼ cup cream cheese, room temperature
  • 3 cups icing sugar
  • 3 tbsp Carnation Regular, 2% or Fat Free Evaporated Milk
  • 2 tsp vanilla extract

Serving Size: 24 cupcakes

Next

Directions

Serving Size: 24 cupcakes

  • Preheat oven to 350°F (180°C). Line mini muffin pans with paper liners.
  • Cupcakes: Combine evaporated milk and vinegar in measuring cup. The milk will thicken up. Reserve.
  • Beat butter and sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla.
  • Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Mix well. Add reserved milk mixture and remaining dry ingredients.
  • Place batter into prepared pans.
  • Bake in preheated oven for 15 minutes. Cool.
  • Vanilla icing: Beat all ingredients for 3 to 5 minutes until smooth and creamy. Ice cupcakes once cool.
Finish

Finished!

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