1. Make it easy to remove cupcakes from your pan by using paper or foil wrappers. Plus, they give the cupcakes flare!
2. Fill your cupcake wells 1/2 to 2/3 full. Some bakers even said 3/4 full and use an ice cream scoop to ensure each cupcake is the same size. This will allow all of the cupcakes to be done at the same time.
3. Bake your cupcakes at the proper temperature. Preheat your own before placing the cupcakes in the oven. IMPORTANT NOTE: If your oven cooks faster at the rear of the oven, then make sure you carefully rotate the pan. Do this about halfway through the baking time.