I've tried all different recipes. I thought I had found one today, but they flattened out after I took them out of the oven. I am going to try and attach a picture of what I want mine to look like. I love these, but I'm thinking they look more like a muffin then a cupcake, but they are calling it a cupcake on the site I got this pic from(obviously, it has frosting on it).

How do I get that?!

Ok, it's not letting me attach anything.

Maybe this time the pic will work...

I am not totally sure, but I have read that the temperature is the key. I bake my cakes at a lower temp, but I bake my cupcakes at 350 so they aren't so flat. Hope this helps!

I have not tried it but on the Cake Journal blog she has a tutorial on this exact subject. I keep saying I am going to try it but forget to the next time I get to baking. Here is the link: http://www.cakejournal.com/archives/cupcake-decorating-part-2

It shows a change in the way you mix the ingredients together makes a difference. Let me know if you try it out!

I believe you pre-heat your oven at 400 put the cupcakes in and after 5 min lower temp. to 350 .

Dam Im giving advice without double checking. BRBOkay here is the threat :

http://cakecentral.com/cake-decorating-ftopict-603740-.html

you lower the temp right after you put cupcake in NOT 5 min after.

I prefer my cuppies only gently domed, but if I want that high-dome look for any reason (usually un-iced plain fruit and nutty cuppies) I make them a thick batter like a muffin. Also - I agree witht he higher temp info above

I believe that is the infor I heard. Higher temp and then lower to 350. Worth a try!

Hi, I bake mine at a higher temp then lower them after 5 mins., I'm sorry I don't have a picture to show you, but they do dome. I bake all of them that way. I start them @ 375 and then drop them to 325. HTH.

Ho, one more thing, I start the oven @ 400, then after it's good and hot I drop it to 375.

Ok, I tried the higher oven temp to start, then drop it when they go in...nope. They flatten right out after they come out of the oven. I am so frusterated! I even tried a thicker batter too. I want to achieve that BIG dome. I just don't get it.

Really disappointed right now....

Well... I know if my cakes flatten after removing from the oven, it means they aren't completely done.
Could it be the same for your cupcakes?

One other thing I thought of too...check whether your baking powder is still active. If its too old it won't rise your cakes properly. Um, I know this is probably not the issue, but thought I'd put it out there!

All the best!

I also add Wilton's meringue powder to the batter; about 1 tablespoon

If I leave them in any longer, they brown, I've tried that too.

Ya know this is weird but last night i was thinking, what happened to the domed cupcakes that my mom made, and i used to make, mine come out flat too, and i think it's because i'm older they sure look smaller lol. i wish i could find a medium pan, some where in between or large like a muffin but where would you find the papers, any help also it alway's say fill 3/4 but i fill mine to almost the top thanks all