Batch one: Paula Deen's Red velvet. All liners peeled almost immediately from the oven. Used foil. Some with insert some without.
Batch two: Double chocolate cake. None peeled, recipe is oil based.
Batch three is for tomorrow and I need 150 vanilla cupcakes and was gonna use a butter/buttermilk recipe.
I'm afraid they will peel like the others and I REALLY want to know what's up with this. Can you use butter based recipes for cupcakes? Should I try different liners?
Anyone have good scratch vanilla cupcake recipe that hasn't had this problem?
I'm DESPERATE for answers. It's driving me nuts!

I use butter based recipes for cuppies.

Never had the liners peel on me.

How long are you leaving the cuppies in the pan before removing them? I always let mine cool in the pan for 10-20 min.

Honestly I tried both today. Removing immediatley and letting them rest. I literally see the separation as I'm taking them out of the oven. The chocolate recipe had no problems so I'm thinking it was the recipe. Unsure what to do about the vanilla ones I have to bake tomorrow.

When you mention the "insert" in the foil liners, are you talking about the paper separators? I buy the Reynolds foil liners, and it says to discard the paper separators between the foil liners.

I use butter only in my recipes. Never a problem. Magnolia's bakery has a wonderful vanilla cupcake recipe but I can't remember if it is on line at CCTTC or a Martha Stewart site. Try martha's site

Joviolette,
I've PMd you my foolproof butter/vanilla cupcake recipe.
Hope it helps,
Emma

Thanks all.
Well I baked one batch tonite using white paper liners and changed the recipe to one using oil and they're perfect. We'll see how tomorrow goes with the vanilla. Fingers crossed....thanks for the recipe ideas.