i'm using a different brand of butter today and although the butter wasn't room temp, i did pop it in the microwave for a few to soften it prior to adding it to the sugar. this is usually what i do and didn't do anything differently. it's completely lumpy in the batter. it's like it won't break down. what should i do?? will it work itself out while baking in the oven or will that leave weird spots in the cupcakes?
The butter will melt in the oven, but the batter will fill in the little melted areas.