FALLING CUPCAKES. I know there is an answer on here somewhere, but last night 4 batches, different recipes, all came out with beautiful domes and then fell in the middle as they cooled. I'm new to scratch recipes, but I even started the oven off 25 degrees warmer then turned it down. And still, so sad looking.

Any advise or direction to look would be greatly appreciated.

TIA

If you tried 4 different recipes then I would say it is not that. However, if you had used just one recipe i would say maybe there was too much liquid in the recipe or something off in the technique you used. Therefore, it could be your oven. Your oven may need to be serviced. Perhaps the oven ignitor switch is going out and the temperature of your oven is off. This happened to me and my cakes wouldn't cook and when they were finally done they were try and crumbly. Thank God it was a carved train cake for display.

Are you using room temperature eggs, milk, butter, etc? I find that makes a difference for me.

Room temp on all ingredients. Could be the oven. I made pumpkin spice cupcakes and they are perfect. Does mixing speed make a difference when adding flour? I generally mix on 2.

If it is not the oven cakes sink in the middle because:

* Too much sugar, shortening, or leavening in the recipe
* Cupcakes were moved in the oven before the batter has set
* Slamming the oven door while batter is still soft inside.
* Excessive amount of egg whites used in the recipe
* Cupcakes not baked enough

Got it. Okay I'm off! I will have domes by dawn tomorrow morning! Thank you lovely ladies

Got it. Okay I'm off! I will have domes by dawn tomorrow morning! Thank you lovely ladies

I had that problem also. Here were my solutions:

I cut down on the amount of eggs
I increased the oven temp by 25 degrees
You must turn mixer down once you put the eggs in the batter

Good luck!