Cupcakes are still all the rage. Pretty amazing, seeing as they’ve been around since the 1700s! This classic recipe is a staple you’ll make time and time again. Kiddie parties, beautiful sweet buffets, you’ve got it covered.
CUPCAKES
ICING
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (180° C). Line muffin pan with paper cups and set aside.
- In a large mixing bowl, cream butter and sugar. With an electric mixer, beat in eggs one at a time. Beat in lemon zest and vanilla extract. In a separate mixing bowl, using Piano Wire Whisk, whisk flour, Baking Powder, and salt.
- Alternately mix in dry ingredients and milk. Spoon batter into cups.
- Bake until cupcakes spring back when gently pressed in the centre, approximately 18 minutes. Cool before icing.
- To make icing, cream butter with icing sugar. Beat in egg and vanilla, and cream until easy to spread.
Per serving (1 cupcake): Calories 350, Fat 13 g (Saturated 8 g, Trans 0.4 g), Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 57 g (Fibre 0 g, Sugars 44 g), Protein 4 g.
1 hr
12 cupcakes
$0.55/servingCUPCAKES
ICING
1 hr12 cupcakes$0.55/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 350° F (180° C). Line muffin pan with paper cups and set aside.
- In a large mixing bowl, cream butter and sugar. With an electric mixer, beat in eggs one at a time. Beat in lemon zest and vanilla extract. In a separate mixing bowl, using Piano Wire Whisk, whisk flour, Baking Powder, and salt.
- Alternately mix in dry ingredients and milk. Spoon batter into cups.
- Bake until cupcakes spring back when gently pressed in the centre, approximately 18 minutes. Cool before icing.
- To make icing, cream butter with icing sugar. Beat in egg and vanilla, and cream until easy to spread.
Per serving (1 cupcake): Calories 350, Fat 13 g (Saturated 8 g, Trans 0.4 g), Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 57 g (Fibre 0 g, Sugars 44 g), Protein 4 g.
