PILSBURY CUPCAKES RECIPES

Steps:

• In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, oil, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
• Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees for 22-25 minutes or until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
• *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.

Steps:

• Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
• Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
• In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
• Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
• Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
• Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
• Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
• Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.