Serves: 5
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.
This Cook's Note: Converting to Cupcakes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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