I just bought a new Vulcan convection oven.  I use my own white almond sour cream recipe.  When I bake these cupcakes in my new oven the cupcakes separate away from the liners, in my old oven, which is a standard electric oven (not convection) they bake up just fine with no separation, can someone PLEASE tell what you think may be wrong?

Here is the recipe that I use

3 C Cake flour

1 3/4 C sugar

2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter

1 cup sour cream

1 1/2 c milk

1 T vanilla

1 tsp almond

4 egg whites 

Do I need to adjust the recipe?  I'm lost, please help! This is my most popular recipe!!

AThis happens to me sometimes and it's very frustrating! It's why I don't particularly like making cupcakes.

The recipes I am using are butter cakes and I'd think they would be fine for cupcakes, but I guess not.

Put that in the search bar...I remember seeing a question like this in the past, but I don't remember the solutions.

I think MimiFix had some great suggestions. I'm pretty sure she's a baking goddess among us mortals.

I have had the problem of liners separating from cupcakes before and eventually realised that they were overcooked- sometimes only by a minute or so but enough to render them looking shabby because of the liner! 

Try reducing the temperature or time slightly - always a potential problem when you are getting used to a new oven. Good luck

AI was having the same problem and as I sell cupcakes at markets couldn't have them looking like trash. I haven't changed oven, time, cake mix etc., all I do is take them straight out of the oven tip them onto a cooling rack and straight in the fridge :) no problems anyone.

monkeysmum - so you put them in the fridge hot?  I haven't heard this one yet and I've read all the tips I could find here for this problem.  Going to try this next.

Seems that a lot of people have this problem and there is no ONE sure solution (similar to "how do I get my cupcakes to dome)