Preheat oven to 350˚F with centred rack. Fill a 12-count muffin tin with cupcake liners.
In a large mixing bowl, thoroughly whisk together dry ingredients, breaking up any clumps.
In a second mixing bowl, whisk together wet ingredients.
Pour wet ingredients over dry ingredients and whisk until the ingredients come together and no dry streaks remain. Batter will be a little loose and lumpy. Don’t over mix, or the cupcakes will be thick and heavy, like really bad pound cake.
Fill each cup ⅔ full and do not over-fill. Bake 18-22 min, until a toothpick inserted in the centre comes out clean.
Cool 5 minutes in the pan then transfer to a rack to cool completely to room temperature before frosting.
Do not try to put frosting on warm cupcakes—it will melt and get frosting all over your pan.