Using a scoop makes spooning cupcake batter quick, less messy and also ensures cupcakes will be the same size. Use a #70 or small-sized spring-loaded ice cream scoop that is equal to about 1 tablespoon.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
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