Preheat the oven to 350°F. Sift together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
After all of the wet ingredients are added, continue mixing for around 2 minutes or until fully combined. The batter will taste sweet at this point but, it will mellow as the cupcakes bake.
Line 24-26 muffin tins with cupcake liners. Fill each about ⅔ full. Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.
Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.