Mini Vanilla Cupcakes | Recipes

Mini Vanilla Cupcakes

(28) Ratings:
Prep Time:
Baking Time:
Makes:24 cupcakes
Freezing:excellent

These vanilla cupcakes are deliciously sweet and the perfect size for your own personal indulgence! Use sprinkles, coloured icing and other decorations to make a special cupcake for everyone in your family!

Ingredients

Cupcakes

½ cup 125 mL Carnation® 2% Evaporated Partly Skimmed Milk
2 tbsp 30 mL white vinegar
2 tbsp 30 mL butter, room temperature
1 cup 250 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL baking soda

Vanilla Icing

¼ cup 50 mL butter, room temperature
¼ cup 50 mL cream cheese, room temperature
3 cups 750 mL icing sugar
3 tbsp 45 mL Carnation Regular, 2% or Fat Free Evaporated Milk
2 tsp 10 mL vanilla extract

Directions

  1. Preheat oven to 350°F (180°C). Line mini muffin pans with paper liners.
  2. Cupcakes: Combine evaporated milk and vinegar in measuring cup. The milk will thicken up. Reserve.
  3. 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.
  4. 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.
  5. Place batter into prepared pans.
  6. Bake in preheated oven for 15 minutes. Cool.
  7. Vanilla icing: Beat all ingredients for 3 to 5 minutes until smooth and creamy. Ice cupcakes once cool.

Tips

  • Decorate with multi-coloured sprinkles.

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