every time i make cupcakes the tops crack and split, how can i get them to stay nice smooth and rounded. i usually skim the top off but then they become flat.

may be you have to change the recipe? Magnolia bakery's vanilla cupcake recipe is great.

sounds like something to do with oven temp? maybe try a bit lower temp for slightly longer.
xx

i'l try that thanks, i have just kept the temp the same as i would for big cakes so this could prob be the problem, just never occured to me

My best friend asked me this a few weeks ago...how do I get mine to come out so smooth and round. First of all I use a 1/4 cup to fill them (so they are all the same size and cook evenly) secondly I pound my filled cupcake tins on the counter a few times (gets all the bubbles out) lastly I shake the tins around a few times. The batter has to be perfectly level or they will raise strange and that causes the cracking....hope this helps

http://cruzincupcakes.blogspot.com/

It sounds like your batter might be a little too dry or your oven too hot.

Cruzin, try finding an ice cream scoop the same size as what you need to fill your papers or tins. It's the best way I've found to fill for cupcakes. Takes much less time and less mess than using a measuring cup and spoon. Just scoop it level and squeeze it quick over the paper. I enjoy making cuppies so much more since I started doing it this way.

Mine is Farberware and holds 1/4 cup. Think I also got mine from WM. My regular size cupcakes are made in the jumbo papers, my small are the regular/standard size papers. This scoop is perfect for the jumbo papers. I'd like to have another half this size for use with the reg/standard size papers. I'm tellin ya, this is the way to go!!!