Preheat oven to 350F.

Mix together the dry ingredients in a bowl.

In another bowl, combine wet ingredients.

Mix the wet ingredients with the dry and spoon the thick batter into well greased mini muffin tins or into Silicone Baking Cups. Each cup should be filled about ¾ full.

Bake for 10-15 minutes or until golden brown (should pass toothpick test).

Let cupcakes cool then spread on citrus curd or another frosting.