1

Preheat oven to 350°F. Place paper baking cups in muffin pans and coat with cooking spray.

2

Beat all ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 3 to 4 minutes or until smooth, stopping to scrape bowl as needed.

3

Spoon batter evenly into baking cups, filling each two-thirds full. Bake 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.