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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the …

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Preheat the oven to 400 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.

Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Sit the ice cream cones upright in the spaces of 2 muffin pans (9 in each pan).

Simmer 2 tablespoons granulated sugar and 1 tablespoon water in a small saucepan over medium-high heat until amber, about 4 minutes. Whisk in 1/2 cup unsweetened coconut milk, …

For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl. Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, …

Preheat the oven to 350 degrees F. Line muffin tins with paper liners. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.