I noticed this too when I started noticing that I had less batter. I currently use WASC and it still works. The recipe I use for strawberry required a cut in liquid. I am noticing when I make my 6" and 10" I'm coming up a bit short on batter, especially for chocolate, so I'm starting to research alternative scratch recipes. I just checked a couple of boxes that I have and the lemon and french vanilla still have 18.25 oz. I will say, I recently made up some cupcakes and I still got plenty of batter for those.