Most layer cake batters work well for cupcakes. Batter for a one-layer cake yields 12 to 15 cupcakes; for a two-layer cake, 24 to 30 cupcakes. Line muffin cups with paper baking cups or generously grease and flour the cups. In a pinch, you can set foil baking cups on a cookie sheet. Fill the cups 2/3 full of batter and bake at 350°F. for 15 to 20 minutes or until tops spring back when lightly touched. Immediately remove cupcakes from the pan and transfer them to a wire rack to cool.
Cook's Note: Converting to Cupcakes comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!