• Preparation Time 25 minutes
  • Baking Time 25 minutes
  • Makes 24 cupcakes
  • Freezing Excellent
  • Spring Cupcakes
    Spring Cupcakes

Ready.
Set.
Make.

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

Lets Make

Ingredients

  • Cupcakes
  • 2 ⅓ cups Robin Hood® All Purpose Flour
  • 2 cups granulated sugar
  • 5 tsp baking powder
  • 1 tsp salt
  • 1 can Carnation® Regular, 2% or Fat Free Evaporated Skim Milk
  • ¾ cup butter, softened
  • 1 tbsp vanilla extract
  • 3 eggs
  • Fluffy White Frosting
  • ⅔ cup All Vegetable Shortening, softened
  • 2 tbsp Carnation Regular, 2% or Fat Free Evaporated Skim Milk
  • ⅔ cup butter, softened
  • 2 tsp vanilla extract
  • 4 cups icing sugar

Serving Size: 24 cupcakes

Cupcakes

Unit conversion :
none

Unit conversion :
583.33 ml
112 tsp
37.33 tbsp
2 cups
500 mL
granulated sugar

Unit conversion :
500 ml
96 tsp
32 tbsp
5 tsp
25 mL
baking powder

Unit conversion :
25 ml
1 tsp
5 mL
salt

Unit conversion :
5 ml

Unit conversion :
none
¾ cup
175 mL
butter, softened

Unit conversion :
187.5 ml
36 tsp
12 tbsp
1 tbsp
15 mL
vanilla extract

Unit conversion :
15 ml
3 tsp
3
3
eggs

Fluffy White Frosting

Unit conversion :
none
⅔ cup
150 mL
All Vegetable Shortening, softened

Unit conversion :
166.67 ml
32 tsp
10.67 tbsp

Unit conversion :
30 ml
6 tsp
⅔ cup
150 mL
butter, softened

Unit conversion :
166.67 ml
32 tsp
10.67 tbsp
2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml
4 cups
1 L
icing sugar

Unit conversion :
1000 ml
192 tsp
64 tbsp
Next

Directions

Serving Size: 24 cupcakes

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

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top