Prep Time 40m
Cook Time 20m
Ready Time 75m
Yield 2 dozen

  • 2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour, sifted
  • 1 2/3 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups milk, divided
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 2 cups sifted powdered sugar
  • 2 tablespoons water
  • Powdered sugar
Preparation Directions
  • Step 1Heat oven to 350ºF. Line 24 muffin cups with paper liners.
  • Step 2Combine cake flour, sugar, baking powder and salt in large bowl. Add 3/4 cup milk and shortening. Beat 2 minutes at medium speed of electric mixer (or beat vigorously by hand about 300 strokes). Scrape down sides of bowl. Add eggs, remaining 1/2 cup milk and vanilla. Beat 2 minutes. Pour batter into prepared muffin cups, filling each 2/3 full.
  • Step 3Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pans on racks. Remove cupcakes from pans and peel off paper liners.
  • Step 4Beat butter until softened in a small bowl. Beat in powdered sugar until blended. Add water. Beat until smooth. Place in resealable plastic bag. Cut off small tip of one corner.
  • Step 5Make a small hole in bottom or side of each cupcake with a knife. Squeeze a small amount of filling into the hole. Sprinkle tops with powdered sugar.
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