Frost these cupcakes as desired. Or, during berry season, split cupcakes and fill with sliced strawberries and whipped topping.
Preheat oven to 350°F. Line 24 muffin cups with paper baking cups; set aside.
Beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks.
Strawberry Shortcakes: Prepare and bake Cupcakes as directed. Just before serving, split each cupcake in half. Serve with sliced strawberries and whipped topping.