I've tried baking longer, shorter, and they look so nice and round when I take them out of the oven - then they COLLAPSE/DEFLATE/FALL!

I use box mix with a box of pudding, 4 eggs and the oil and water it says on the box, sometimes substituting flavored creamer for part of the water.

Tried all different baking times. Please help me

have your read thru the thread of seriously discussing cupcakes, granted it almost four hundred pages long, but well worth it. In the first few pages that is discuessed.

I too had that problem a few times, but just this past weekend i made four dozen and they were the most beautiful i have had. I too use the box mix/pudding method, but this time i mixed very low on my KA for thirty seconds and then up to 2 for just two minutes. I left some lumps in to disolve while baking.

Preheat the oven to 400 and then drop to 350 and bake normal to box. I left them in the oven for 21 minutes.

I am sure others will respond, but it really worked for me. HTH and let us know

Thanks - I'll try it!!

i just re read my post, and aside from the horrible misspellings, I am not sure I made my baking temperature clear. Preheat to 400 and then drop to 350 as soon as you place the cuppies in the oven. If you are baking multiple batches, crank it back up to 400 in between. sorry if I was confusing

It seems there are many of us who are experiencing the same problem of the deflating vanilla cupcakes.
I wonder if it's the brand of cake mix that makes a difference...I always use Betty Crocker..which brand do you use?

<---------T O T A L L Y new to this, but could weather (humidity) have anyhting to do with this? Here in Milwaukee it's been hotter and wetter than evah and my baked goods have been inconsistent...

i find that deflation happens when i put the cupcakes into an oven that is too hot or if i overbeat the batter... also, try not to open the oven door lots. i did that once with my batch of cupcakes becuase i was being impatiant and they came out deflated hope that helps...