Help! I made apple spice cupcakes and they did not turn out well at all! Rather than being butter based, the recipe uses a vegetable oil base. I feel like this may be the source of my problem. In the oven, they puffed up and flowed over the cupcake tins. When I took them out of the oven, they completely caved in a shriveled up. What did I do wrong? Did I mix it too much? Not enough? The taste was amazing so I want to actually be able to use the recipe!
Too much sugar or not enough flour. Without seeing the recipe it's hard to know. But I doubt it's because of the oil. Many of my recipes use an oil-base instead of butter.
If you are using real or canned apples, any time you add fruit it adds moisture, so I always add more flour to the right thickness. Caving in upon coming out of the oven is normally underdone cupcakes, so if you are cooking the same amount of time, then its possible to much liquid.