Hi everyone! Please, can someone help me??? How do I get flat topped cupcakes????

Sincerely,
Done with Domes

Well - depends on the recipe. The WASC cake recipe bakes flat.

I, too, want to ask the very same question last week. So after a bit of research, I made some cupcakes on Friday and made for the first-time ever perfect flat topped cupcakes and there was no Mount Vesuviuses in sight! I can offer two pieces of advice as to where I was going wrong. Firstly, I was putting too much mixture into each cupcake case and secondly I lowered the temperature by 10 degrees (as opposed to when I am baking a cake). The result was perfect flat topped cupcakes. Good luck.

There is an article on cakejournal . com that expalines how to get either the flat top or the domed top...either way, it says that it has something to do with the ingreds and in which order they are mixed.

Depends on the recipe.

My vanilla buttermilk cupcakes (at the end of this link) always bake flat. Temperature 325˚F.

http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/

I use the same recipe for either a dome or flat top. As suggested by other posters....I bake at 325 for a bit longer and am careful not to over fill.