Cupcake Troubleshooting Checklist

- Preheat oven 15–20 minutes; verify with thermometer
- Weigh ingredients (grams); flour ~120 g per cup
- Use room‑temperature eggs and dairy
- Mix wet and dry separately; combine just until smooth
- Fill liners 2/3–3/4; bake immediately
- Check doneness: first clean crumbs; center ~98–99°C (208–210°F)
- Cool 2–3 min in pan, then on rack
- Adjust if needed: tent if browning too fast; rotate once if uneven