My cupcakes has peeled away from the liner. 
I don't want to waste them is there anything I can do to still decorate them and make them look presentable! All help is greatly appreciated. I have a big order due on Friday & really need help. I must mention that I am making mini cupcakes. I never had this happen to me on regular cupcakes. I'm also a newbie. Thanks!!
I find that my chocolate cake comes away from the liners on my mini's, but i've never had a problem with vanilla cakes. I think it might have to do with denseness or baking time... not sure though. As far as what to do with the ones you have, if it's not too badly peeled away, gently squeeze the wrapper back on, then frost, and the frosting will generally keep the paper from peeling away again if the frosting is toughing in. If it's chocolate you could try squeezing some ganache around the outside of the cake/inside of the wrapper and then place back in the mini pan and in the fridge/freezer to set the chocolate and seal the liner back on? I had this issue today but just switched recipes and i've using the extra cake to make vanilla/chocolate straw shortcake parfaits tomorrow. 
bakingkat, I bake from scratch and I prefer very moist cupcakes. I am very OCD where my business is concerned. I have actually baked many different recipes, putting 12 different liners in a pan. After all of this research, every Wilton, Michael's brand, and all cheap cute liners on the internet failed. Those on the list that never fail are the ones where I pay between .07 and .12 each. The higher being my most used tulips. Reynolds Foil are in that price range for the colors. The others are that price when bought in quantity. I have had cheap greaseproof fail, but never any of the high quality. I must have over 50 cheap experiment packs sitting in a drawer.
I can now gauge all of my cupcake orders to the exact amont needed and never lose even one.
Being a bit OCD myself, I have also tested liners. Regardless of price; color; decorated or not; mini, regular, jumbo; vanilla, chocolate, or any other cake flavor; and certainly moist 
....what I've found is that if the liners don't fit properly in your pan, they will either peel away or cave in. However, if they DO fit properly in the pan, I've never had a problem with them.
By "properly," I mean the liners should simply sit in the pan without being pushed in. What seems to happen is, if the liner is even slightly too big for the pan so that you have to push the liner down to make it fit, it causes the rippled sides to gather or constrict. (If the liner is really too big, the side of the liner will sometimes cave in.) The pan is actually helping the liner keep its shape. However, when you take the cupcakes out of the pan, the liner wants to relax. Unfortunately, the cupcake doesn't relax with it and the liner peels away. If the liner is already relaxed in the pan before you fill it with batter, you won't have the problem.
I suppose everyone has their own theory as to why liners peel away...that's mine. 
Mine all fit properly. Still, cheap ones fail with my recipes... scratch and moist. High quality, especially if I get to .12 each are perfect every time.
The cheap fiol I tries were standard size and they did krinkle, but they did not pull away.
My theory... we all have a cooking style and ingredients we prefer. We also have different baking habits. If you are not going to buy top of the line liners, you will need to read all of the posts and threads and experiment for yourself.
If you are not going to buy top of the line liners, you will need to read all of the posts and threads and experiment for yourself.
Or buy liners that sit in the pan's cups without being pushed down. It works for me every time and my cupcakes are also scratch and moist. 
But yes, we each do what works best for us...and that is usually learned through trial and error. For example, some people will only use expensive hi-ratio shortening in their buttercream, while others say they get the same results from less expensive Crisco or even much less expensive Wal-Mart store brand. Use what works for you. I'm simply offering a less expensive solution for people to try...and one that works for me every time.
Emily, that is why I believe it is our individual baking styles, favorite ingredients, pans, etc. that makes one better than others. These threads get so long with so many opinions, I think everyone needs to experiment themselves. I push the moisture to the limit sometimes. And I don't bake 25 when I need 24, so I must be sure of all baking neatly. I also use the expensive liners because my customers are paying top dollar for them.
I agree with everybody said here.
I like the theory of too big a liner. Although there is a fine line between a slight push down and way too much push down. I found this out recently testing liners for my bakery.
I will also add that underbaking also contributes to the liner peeling away, as well as putting them into airtight storage before they have had a chance to thoroughly cool.
And I find the cheap liners that smell like wax when you open the package are the worse. I get this most on decorated liners, mostly found at Hobby Lobby in my area. I just don't buy them any more.
I'm certain that this has been listed elsewhere; but for the benefit of a newbie could you please list names or web sites for buying the liners that have worked best - the ones in the higher price ranges. Thanks! BTW I'm new but learning so much from each of you.
http://www.thebakerskitchen.net/cupcake-and-muffin-liners.aspx
Can't say enough good about their products. I use the brown tulip cups... my favorite, and the regular brown cups. Both make perfect cupcakes.
I also exclusively use Williams-Sonoma Goldtouch muffin pans. I have a bakery and I own about 10 of them (plus multiples of every pan they make). This is a very big factor in perfect cupcakes. I compared good pans, WS regular pans and these. The same batter in the same liners in the same oven. Goldtouch in every style and size gives a superior product every time
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