I have made cupcakes 3 times using the Pastry Queen's White on White recipe. It is by far my favorite white cake recipe, but the cupcakes always fall. They rise up nicely but fall back before the baking time is done, and they leave a crusty ring around the top of the cupcake papers.

I don't think my oven is the problem because everything else I bake comes out fine. I think the problem must be in the recipe - it is a cake recipe and maybe it just doesn't work for cupcakes.

I tried using more batter but the cupcakes overflowed and then baked onto the pan.

The recipe calls for 3 egg whites, could that be too much?

Any advice is appreciated. Thanks.