I've noticed that some recipes call for the butter and sugar to be creamed together while other recipes call for the butter to be added to the dry ingredients and mixed until the consistency of sand.
Why the difference? What attributes does each way give to the final cake or cupcake?
Ive tried each way myself but didnt notice a big difference.
I don't know the answer to your question, but thought you might be interested in this anyway as it's along the same vein.
I heard someone say on the radio that not creaming your butter and sugar well enough can lead to cracked cakes.
Also, I recently read that instead of creaming your butter and sugar, melting the butter and adding it to milk will produce a more domed cupcake.