I cannot seem to EVER get my cup cakes to dome? Why? I always use DH or Pilsbury mixes and they always come out flat...
I like my cupcakes flat, but here's a tutorial that might help you. Are you doing the rising the temperature and then lowering the temperature thing?
imagenthatnj is correct, start the cupcake at a higher temperature, 400 degrees F for a few minutes. Once you see the dome starting to form drop the temp back to 350 degrees F. I also suggest you fill the cups a little higher if you like a nice full domed top.
Mixes are formulated for certain effects, so perhaps the mixes you use are intended to bake flat cupcakes. With that in mind you could add a pinch more leavener to boost the dome.
I bake at 400 for 5 min and then turn the temp down to 350 for the remainder of the time. That said, I don't use box mixes so I'm not sure if that would help, but it's worth a try.
I find that Pillsbury and DH both seem to come out flat. I have tried the cake temp differences and it seems to help a bit, but I have gone to Betty Crocker and it seems to work so much better for getting nice domes. hth
Make it home made and you will not have that problem.
I recently discovered its the higher temp. I usually bake cakes on a lower temp, and they bake flat...so my cupcakes do the same. Baked cupcakes at my grandma's house recently and her oven runs hot (I found) and the cupcakes had a gorgeous dome on them instead of flat...same recipe (doctored box) and same pans...only variable was oven temp.
AI disagree on the homemade thing. I've made scratch cake recipes before and they've come out flat too. I believe it's the temperature trick. :)