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Store cupcakes in an airtight container at room temperature for up to 3 days.
You can also freeze the unfrosted cupcakes for up to 2 months. Just wrap them tightly in plastic wrap before freezing.
Variations:
Chocolate Version: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate version.
Lemon Twist: Add the zest of one lemon to the batter for a fresh, citrusy flavor.
FAQ:
Can I use a different type of flour?
Yes, you can substitute gluten-free flour or cake flour, but keep in mind the texture may change slightly.
Can I make these ahead of time?
Absolutely! These cupcakes can be made a day or two in advance and stored in an airtight container.
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