WTF is going on with my cupcakes?!

[GirlInTheGreenhouse]

Anyone had this before?

[321zerobaby]

Oven not hot enough perhaps, what temp did you cook them on?

[SaneAsABoxOfFrogs]

Did you forget to add baking powder?

[DameDiazepamTheDramaQueen]

Too much BP? Too little? Not enough mixture in the case? Oven too hot?

[Bobbiepin]

Mixture not mixes through enough and oven slightly too cool.

[GirlInTheGreenhouse]

I don't use baking powder.

Sorry I pressed post to soon and hadn't typed the full story. I bake a LOT. I used to sell my cupcakes and then recently this has started happening. Only with cupcakes, everything else I bake seems fine which leads me to believe it's not the oven. In fact, this is the best oven I've ever baked in.

What is really weird is these cakes are from a batch of 24 I made. Some were like this, some perfectly fine, spread randomly across the two trays, so it can't be the mixture can it?

[doradoo]

Have you got a new tin? I've noticed a difference between those baked in a silicone tin and a metal one in the same oven at the same time.

[GirlInTheGreenhouse]

No, not a new tin. All ingredients fresh and in date. Mixture well mixed. 🤔

[PartyCityGhoul]

Cupcakes can be super sensitive in a way a big cake isn't. Get an oven thermometer and test it in a load of different places - my oven went a bit mental and I had a few similar looking trays of Cupcakes before we got it fixed. It was really really hot in places and barely warm in others and that fluctuated while baking.

[Bobbiepin]

Did you put multiple trays in at the same time? Even with a decent fan oven the top and bottom can differ in temp. Its a faff but worth only baking in the middle as thats the most consistent temp.

[4merlyknownasSHD]

Did you mix evenly, or was one party of your bowl slightly over-mixed?

[Honkyzeke]

Personally I would agree with previous pp and say you've over mixed parts of the mixture or the oven temperature dropped suddenly, door open when cooking?!

[RitaMills]

Looks like whichever fat you used wasn't soft enough so some lumps have remained. Obviously they melt in the oven and cause those little eruptions on the cupcakes. If it was a mixer you used did you scrape it down and mix again while you were creaming fat and sugar? I've sometimes found that when I don't soften the butter I need to stop mixer and scrape down around three times for all the butter to soften and be lump free.

[RitaMills]

Didn't realise this thread was from a few months ago, sorry.