Party Time Vanilla Cupcakes* | Recipes

Party Time Vanilla Cupcakes*

(145) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes
Freezing:not recommended

Party time is anytime with these sweet vanilla and sprinkle gluten free cupcakes.



1 cup 250 mL butter, softened
1 ¾ cups 425 mL granulated sugar
3 eggs
2 tsp 10 mL vanilla extract
3 cups 750 mL Robin Hood® Gluten Free Flour Blend
1 tbsp 15 mL baking powder
¼ tsp 1 mL salt
1½ cups 375 mL milk
1/3 cup 75 mL party mix sprinkles (optional)


½ cup 125 mL butter, softened
4 cups 1 L icing sugar
¼ cup 50 mL milk
1 tsp 5 mL vanilla extract


  1. Preheat oven to 350°F (180°C).  Line muffin pans with paper liners.
  2. Cream butter and sugar in a large bowl of an electric mixer until well combined.
  3. Add eggs, one at a time, beating well after each addition. Add vanilla.
  4. Combine flour blend, baking powder and salt in a medium bowl. Alternate, adding flour mixture and milk. Add one third of the flour mixture to the egg mixture. Beat until combined.  Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Fold in sprinkles if using.
  5. Place batter into prepared pans.  Lightly tap pans on the counter to remove any air bubbles.
  6. Bake in preheated oven 23 to 25 minutes or until a toothpick inserted in centre of cupcake comes out clean.
  7. Cool cupcakes in pans on a wire rack for 10 minutes.  Remove from pans and continue cooling on wire rack before icing.
  8. Icing: Beat butter, icing sugar, milk and vanilla in bowl of an electric mixer on low speed for 1 minute. Increase speed to medium high and continue beating for 4 minutes to achieve a creamy texture. Ice cupcakes as desired.  Decorate with sprinkles if desired.


  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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