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Quick and Easy Cupcakes

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  • Cooking time20 min
  • Prep time10 min
  • Servings12
recipe image Quick and Easy Cupcakes

Ingredients

  • 3/4 cup (175 mL) all-purpose flour
  • 3/4 cup (175 mL) whole wheat flour
  • 1 3/4 tsp. (8 mL) baking powder
  • 1 cup (250 mL) (2 sticks) Becel® salted margarine sticks, divided
  • 1 cup (250 mL) granulated sugar
  • 2 large eggs
  • 2 tsp. (10 mL) vanilla extract, divided
  • 1/2 cup (125 mL) PLUS 2 Tbsp. 2% milk, divided
  • 2 cups (500 mL) icing sugar

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 350°. Line 12-cup muffin pan with paper cupcake liners; set aside.
  2. Combine flours and baking powder in medium bowl; set aside.
  3. Beat 1/2 cup (1 stick) Becel® salted margarine sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp. (5 mL)vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
  4. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
  5. Meanwhile, blend remaining 1/2 cup (1 stick) margarine, icing sugar, remaining 2 Tbsp. (30 mL) milk and 1 tsp. (5 mL) vanilla until blended. Beat on medium-high speed, scraping sides occasionally, until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.
*See nutrition information for calorie, saturated fat and sugar content.

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