Cupcake Liner Do Differ: Proof In The Pics
Baking By charliecakes Updated 15 Jul 2011 , 3:38am by creativethoughts
Okay, I've seen several posts that the type of cupcake liner can and will effect how cupcakes bake up/rise/the dome. I decided to give it a try with some foil type liners versus plain paper liners. For me, the foil liners baked up nicer, higher dome. Even as the cupcakes were baking, I could see in the oven right away that the foil cupcake was rising quicker, faster and nicer. So here's a side by side comparison pics. The center cupcake is the plain paper cupcake and the left and right ones both had foil liners. While the plain paper liner didn't do bad, still had a nice dome to it, the foil overall was still better. So I think I'm going to be using foil liners or at the very least better, thicker liners from now on. 
I also just baked some cupcakes with foil and paper. I dont know if you had the same results but I noticed that my foil cupcakes stood straight while the paper cupcakes fanned out!
Yes creativethoughts I did notice this. and i guess becuase the foil is a bit sturdier. know there are more expensive paper liners out there. Gues I'll be doing another test soon
i JUST realized this the other day! I had some of the new cupcake liners from hobby lobby and they say they don't even need a pan and/or just stiffer than the wilton liners and i have one of those cupcake holders that go in the bottom of the box, the white ones didn't fit! grrr 
i was really upset and realized that the liners do effect the cupcakes.
You might look in to grease proof liners. It could be that the cup cakes are more dry because the paper absorbs some of the moisture that the foil does not. I found a link on another forum just a few days ago and they had the grease proof liners, yes they are more expensive but if your looking for something that is stiff, doesn't absorb moisture, and looks the same way after being baked as it does before then I'm thinking that these are the way to go!
http://www.thebakerskitchen.net/cupcake-and-muffin-liners.aspx
You might look in to grease proof liners. It could be that the cup cakes are more dry because the paper absorbs some of the moisture that the foil does not. I found a link on another forum just a few days ago and they had the grease proof liners, yes they are more expensive but if your looking for something that is stiff, doesn't absorb moisture, and looks the same way after being baked as it does before then I'm thinking that these are the way to go!
http://www.thebakerskitchen.net/cupcake-and-muffin-liners.aspx
I agree and then sometimes that liner is so messy with all that grease. really unapetizing for who ever is eating it
I used those pretty swirled liners from HL that don't require pan. I did put them in a cc pan. I had problems with most of them loosening.
I used the brand from Ms, not Wilton, but house brand, and they did better.
I've seen people use those white cups that are freestanding. The comment made is that the top edge is hard to "break" to pull liner off to eat. Someone had suggested clipping the top edge, but I can't remember if that was before or after baking.
They also have some Foil lines cupcake liners at Fred Meyers... maybe other stores also? they are a bit thicker with a parchment/paper and design on the outside and a foil lining on the inside!
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