AWhenever I bake cupcakes, the outer layer is always just a tiny bit harder than the inside.. I don't know if that's normal, but they aren't all soft like the store bought ones. Is that good or bad? And how do I fix it?

(Sorry I'm very new to CC) x

AIs your pan a nonstick dark coated one? Those pans tend to cook the outer part of cupcakes or any baked goods faster. If that's the case, reducing your oven temperature by 25 degrees should help.

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I bake my cupcakes in the cases which are in silicon moulds, so the only things my mixture is sitting in is the actual case and the silicon case

AMaybe you are baking them a little too long? I don't mind slightly harder edges on my cupcakes though & usually by day two it softens.

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Oh yeah maybe I am.. Hmm.. Maybe next time I should keep checking them like every minute just to be sure

AI recently read that you're supposed to remove muffins from the pan quickly, or at least tilt them in the pan so the steam can escape. Trapped steam can make the muffins tough. Maybe that's what's happening here?

You're baking them too long.  Simple as that.

Try reducing the sugar a bit, just a tablespoon per cup.