Add all of the ingredients into a large mixing bowl. Beat on low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth.

Line 24 muffin cups with paper baking cups. Spray inside of baking cups with cooking spray.

Divide batter evenly between baking cups, filling each two-thirds full.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool. Makes 24 cupcakes.