I made 2 batches of the same recipe. The fan in my convection blew the batter up and over one side of the first batch, nothing that can't be covered in icing, but still...The next batch I baked using the regular oven setting. A few of the cupcakes (in the same cupcake pan) rose nicely and then right before they were done shrank up.

I did not open the oven door to check on them. I used an icecream scoop to fill the liners. I used the nut cups for liners.

Two side questions-I have used the nut liners on a cookie sheet and in the cup cake pan, does this make any difference?

I also used cake flour instead of regular flour-the recipe gave direction for using either, what difference would this make?

Thanks for any help-I need all I can get!

i used to have problems with sinking cakes!
and i found i used to mix the mixture to much and some times it can be due to , too much sugar.
im so new to all this im probably talking rubish but hope it kinda helps.
Cuppy _ cake

You may have needed some additional cake flower. There i a thread on here that says if a recipe calls for A/P flour and you use cake flour to add
a couple of x-tra tablesoons of cake flour.