I was wondering how to prevent cupcake liners from pulling away from the cupcake after cooling. This makes for very sloppy presentation and I'm getting very frustrated.

I have had the same problem - so would love to know what is going wrong...

How do you handle your cupcakes?

I stopped having this problem when I immediately remove the cupcakes from the pans after they come out of the oven, AND I don't store them in an airtight container (tupperware).

I am assuming you are making a scratch recipe, NOT from a box?

Some here will tell you it's the liners. Some will tell you it's how you take them out of the oven. Some will say it's how you store them. I firmly believe it's the recipe you are using. Not all recipes can convert to cupcakes, especially scratch butter cakes.

I did a blog post about this, complete with how to attempt to modify your recipe.

http://fromscratchsf.wordpress.com/2010/07/10/kapow-take-that-white-cupcakes/

Since I modified my butter cake recipes I have 100% success no matter what wrapper I put them in, how long I leave them in the pan, or what type of container I store them in.

Good luck,

Jen

Thanks for your replies. I will do some testing of your tips and see what happens.

dont let them cool at all in the pans, when you take them out, immediately put them on a cooling rack. and DO NOT COVER them. that locks in the moisture and makes them sweat.

Okay going to try taking them out straight away to avoid the issue - but the cupcakes tend to be kind of delicate when they first come out of the oven - any tips on getting them out without destroying them?

This happened to me, just last week. I was making gluten free cupcakes. The oil wasn't getting absorbed like my cups with AP flour.

I say, check your oil or butter ratio.

Just my opinion.