Cupcakes may seem easy, but consistency is key to making sure that you get the same fluffy and airy results, every time:
Mix, but don't overmix
Batter which isn't mixed enough will rise unevenly and often lead to those annoying volcano looking tops. Batter which is overmixed will rise too quickly and then shrink in the cases. Not a good look.
Aim to mix the batter for around 1 minute if using a hand or stand mixer. Then add the milk and mix for a further 40 seconds.
Use room temperature butter
When making cupcakes, it's important that you use butter that has been at room temperature for a good couple of hours before mixing your cakes. This way the air bubbles will be more evenly distributed throughout each layer when you mix the batter. If you use butter that is too cold then you'll get those weird peaks in the middle. Conversely, butter that is too warm will lead to shrunken cupcakes.
A good rule of thumb is to press lightly on the butter before using it. Your finger should compress into the butter easily, but it should still hold its shape.
Fill the cases the right amount (or be prepared for a messy oven!)
An ice cream scoop is your best friend when portioning out the batter! Around 1 scoop per case is enough. It should fill around half of the cupcake case.
This recipe makes 12 standard-sized cupcakes, so if you share the mixture evenly between the cases you can't go too wrong!