Preheat oven to 350°F. Line a cupcake tin with paper liners. In a medium bowl, whisk together all of the dry ingredients until well combined.
Add the wet ingredients to the dry ingredients, whisking everything together until there are no clumps. Make sure to scrape the bottom and sides of the mixing bowl to make sure there are no flour pockets left.
Use an ice cream scoop (or a large spoon) to transfer the cupcake batter into the cupcake pan, filling each cupcake liner about 3/4 of the way full.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageStore at room temperature in an airtight container for 2-3 days.If you use a dairy-based frosting, like cream cheese, refrigerate in an airtight container for 4-5 days.Freeze cupcakes for 3-4 months in an airtight container.Cooking Tips
If you don't have frosting, let the cupcakes cool and sift some powdered sugar onto the tops to look like snow. Or drizzle with white chocolate and add red and green sprinkles.
If you're not frosting the cupcakes, fill the paper liners all the way to the top before baking.