I need some baking advice:  every time I try a new vanilla cupcake recipe (from scratch), it turns out delicious and I declare it my new go-to recipe,  BUT... the problem is this:  after they cool completely, I store them un-iced in a plastic cupcake holder with lid on, the next day they are moist on top and they have sort of shrunk and become dry and dense, and I usually end up throwing them away!  So far I have been able to pull off a successful home baking business, everyone always tells me that my cakes are delicious.  But it is so stressful and frustrating that this keeps happening!  Does anyone have any idea why this happens?  I really don't want to start using mixes as I advertise "from scratch only", but I have actually been considering this!  (No offense to anyone why does use a mix, it's just that it's part of my advertising and I'd like to stick with it).

are you over baking maybe -- try using a thermometer to get them out as soon as they are done

http://cakecentral.com/t/650536/alton-cupcakes-and-internal-temperature

Thanks for the tip, I never thought to check the internal temp.  But they do seem perfectly baked when I try them after they've cooled.  I just don't understand why they seem to shrink up a bit the next day.  Also, I thought that maybe they get moist on top because they are stored in a plastic container and it's too airtight?  I wonder how others store their cupcakes?

Just made some the other night.  Stored them in a Tupperware cupcake carrier while they were still barely warm and put them in the fridge overnight.  I think that little bit of warmth creates just enough steam in the fridge to keep the naked cupcakes moist.  They were great the next day when I frosted them.  My guests loved them.  I don't think mine have ever shrunk and gotten dry.  This only happens with your vanilla cupcakes?