Hi, I'm looking for a sturdy batter that will result in a cupcake sturdy enough to keep it's shape. I'm using wilton's mini half ball pan and putting the two halves together but they seem so delicate that they'll just morph into an egg shape. or break.
Would pound cake batter be the only option?
Thanks for any help!

Pound cake is probably a good idea.

Are you looking for any specific flavor of cake though?

No, at this point I'm just going for durability

The cake mix extender recipe from this site makes a very sturdy, moist cake.

just used this wilton ball pan if your planning to use both halfs be sure to put dowels in the bottom half or your ball will not be a ball