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“This is the cupcake & icing recipe my mom always uses. The icing doesn't have that commercial-tasting flavour most have. It is so basic that it is incredibly versatile. My favourite is to make chocolate icing and dip the iced cupcake into roasted coconut.”
12 cupcakes

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat thoroughly eggs, oil, and sugar, until light and bubbly.*.
  3. In a seperate bowl, sift flour and baking powder.
  4. Add to the eggs, alternating with the milk.
  5. Stir only until texture is smooth, as little as possible.
  6. If you wish, this is the time to add chocolate chips, nuts, raisins, or whatever.
  7. Pour into paper-lined muffin pan.
  8. Bake 20-25 minutes, until cupcakes are golden & a toothpick comes out clean.
  9. Cool before frosting.
  10. Icing:
  11. Whip the icing sugar, butter, vanilla & add only enough milk for the icing to be smooth.
  12. Optional:
  13. In cupcake batter, you can add spices, flavourings, your can include chocolate chips and/or raisins and/or cocoa and/or coconut, etc. etc.
  14. To the icing, you can add cocoa and/or mint, almond, orange extracts (or any other kind) to taste.
  15. You can also add food colouring to the vanilla icing.
  16. Dip the top of frosted cupcakes into shaved chocolate, sprinkles, roasted coconut, candy, spices etc. etc.
  17. Let your kids go wild!
  18. *The more you beat the eggs & sugar mix, the fluffier the cake will be.

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