I am not a super-skilled baker, but I do know that I love a good golden, rounded cupcake. It may or may not be true, but somewhere along in my life, I learned that starting cupcakes in a higher temperature oven before turning down helps to create a nice crust and a more rounded top.u003cbr/u003eu003cbr/u003eThis part is totally optional. You do you. I just know I hate when a cupcake looks deflated. But it also depends on the batter and so many other factors. Baking is a science, yo. And I ain't no scientist.