Beat all ingredients at low speed until moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, scraping bowl as needed.
Line muffin pans with paper liners; spray with cooking spray. Spoon batter into pans, filling 2/3 full.
Bake at 350 for 25 minutes or until toothpick comes out clean. Cool in pans 10 minutes; remove to wire rack; cool one hour.
Frost as desired.
For Coconut Cupcakes:
Prepare as above. Spread evenly with Coconut Buttercream and sprinikle with sweetened flaked coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 24|
|Calories from Fat: 43 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 23.2mg||7 %|
|Sodium 174.5mg||6 %|
|Potassium 51.1mg||1 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.1g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 120
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