The cracking of cakes (cupcakes included) happens when the outside sets at a faster rate than the rest of the batter, and a crust is formed in the early stages of baking. read more
The cracking of cakes (cupcakes included) happens when the outside sets at a faster rate than the rest of the batter, and a crust is formed in the early stages of baking. As the inside continues to expand and rise, the hardened top layer needs to give and will crack. read more
The reason for the cracks is that they are getting done on the outside before they are done on the inside, due to too high of heat. Then, when the inside starts to rise as it cooks, it forces its way through the top, causing the cracks. Cook at 25 degrees less than you are cooking them at now, and they should be just fine. Good luck. read more