No here in Australia a cupcake and a muffin are two very different things.
1. Size - cupcakes are much smaller than a muffin generally.
2. Texture - muffins are generally a much more dense or doughy texture where cupcakes tend to be more light and fluffy.
The size of our muffins here in Australia are what the US have as their cupcake size.
Cupcakes are a big trend here now and therefore the size has grown from the traditional small paper case to the larger resembling those in the US.
Hope that makes sense.
I agree with DKY, I think that it's the same here in the States. The other big difference is that with muffins you don't put liners in the pan, just spray with nonstick spray and pour the batter in.
As with most baking and cooking recipes/techniques, the lines between have become blurred.
CUPCAKE METHOD
Sift flour, baking powder and salt. Sift all together two more times. Cream butter; add sugar gradually, beating until light and fluffy. Add egg, beating well.
THEN EITHER adding flour mixture alternately with the milk, beating after each addition until smooth
OR folding flour mixture alternately with the milk, just until smooth.
1. All cupcakes do not have to be a creamed cake batter: sponge cake can be used.
2. All cupcakes have eggs.
MUFFIN METHOD
Sift together the flour, salt, baking powder, and sugar [DRY INGREDIENTS]. Combine remaining ingredients [WET INGREDIENTS - egg, oil, milk etc]; add to dry ingredients all at once. Blend just until dry ingredients are moistened (batter will be lumpy).
1. Muffins are made by this method. "Muffins" made by creaming are cake.
2. Originally, muffins did not have eggs: now, some do - some don't. Eggs are beaten separately and mixed with wet ingredients to be stirred into the dry ingredients.
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