3. Make it easy o remove the cupcakes from your pan. Either use paper or foil wrappers or spray the individual wells with a nonstick spray. If you are using the new silicone pans, wrappers or nonstick spray work fine in these also.
4. Don't overmix or overbeat your batter. I will emphasize this again.... Never overbeat your batter!!!! Trust me, this has been my dilemma. This will cause your cupcakes to end up like flat shoes or to be rather chewy instead of perfectly moist. How do you do this? It's safe to mix your dry and liquid ingredients manually rather than with a mixer. You want to see some flour in your batter... this means it's not over mixed/beaten. Or follow the directions in your cupcake recipe. If your recipe calls for a hand mixer and you are using a stand mixer, you will need to reduce your mixing time. Stand mixers mix batters faster than regular hand mixers. Consult your owners manual for mixing time adjustments.
6. Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature BEFORE you put your cupcakes in the oven. An oven thermometer would also be a great idea to make sure your oven is set to the right temperature. If your oven cooks food faster at the rear of the oven, then make sure you rotate your cupcake pan halfway through the baking time.
7. Use your favorite cake batter to make cupcakes. Batter for an 8 inch layer cake usually makes 20-24 cupcakes. Just make sure you have mixed the batter well, and only fill the cupcake liners 1/2 to 2/3 full. Bake approximately 20 minutes, and check for doneness using a toothpick or cake tester inserted into the center of the cupcakes.
8. Test for doneness after the minimum cooking time. If the cupcakes aren't finished cooking after the minimum time, then place them back in the oven for some additional cooking time. Cupcakes are done when a toothpick inserted in the center comes out clean.
10. Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.