Preheat oven to 350 degrees, place cupcake liners in muffin pan and set aside until ready to fill. In a large mixing bowl, place all the ingredients in and with a rubber spatula, mix well. Make sure you get to the bottom of the pan and bring up all the dry mix to incorporate into the wet ingredients. Now switch over to a hand mixer and mix on medium speed for 2 minutes. The batter should be nice and fluffy. Place in fridge for 20 minutes. Take out of fridge and with an ice cream scooper or a 1/3 cup measure, fill each cup. You should have enough for 18 cupcakes. Bake for about 15 to 20 minutes or until a wooden skewer or toothpick comes out with dry crumbs or clean. Make sure you turn the pan around after 10 minutes for even baking. Place on a cooling rack. Let cool for about 20 minutes in the pan then take out and place each cup on the cooling rack. At this time, start your frosting. In a large mixing bowl, add your ingredients except for the powdered sugar. Mix with an electric mixer until thick and fluffy. Do a taste test and see if you want to add the powdered sugar. This is a personal taste. Sometimes I add the sugar and other times I feel it's sweet enough. Either way, they will be delish! You will have plenty of frosting to frost each cupcake. Now sprinkle to decorate and take a big bite and have fun! YUM! Makes 18 large cupcakes