1

Preheat oven to 350°F. Line two 12-cup cupcake tins with cupcake liners.

2

Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

3

Coat paper muffin cups with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

4

Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.