Use a measuring scoop to portion equal amounts of batter into each cup so they bake evenly. (This is the one I use.)
Don’t fill more than 2/3 full. Cupcakes use the walls of the cupcake liners or muffin pan to help them rise. If you overfill the liners, there’s too much batter and not enough space to climb. The batter can spill over the sides and you’ll be left with flat cupcakes.
Resist the urge to open the oven and peek during baking. The small cupcakes are more susceptible to sinking due to a drop in temperature.
Using your oven light, look to see when the cupcakes are domed and appear to be set. Then open and touch lightly. If they spring back, they’re done.
Let cool in the pan for 5 minutes, or until they’re cool enough to handle, then transfer them to a cooling rack. The heat from the pan will overcook and dry out the cupcakes if left in too long.
originally published on Jan 24, 2017 (last updated Oct 4, 2018)