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Spring Cupcakes

Prep time:
Baking time:
Makes: 24 cupcakes
Freezing: excellent


2 ⅓ cups (575 mL) Five Roses® All Purpose Bleached White 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) 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.