Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-190f. This can be confirmed by the top being visibly wet. This has been true in the last 5 ovens I've owned and seemingly regardless of what rack I use and also happens if I use convection. This makes sense to me since the pan acts as a thermal bridge so any dough touching the pan will cook quicker.
The problem with this is that the bottom becomes overcooked and the middle starts to edge that way while I wait for the top to cook fully.
Would it make sense to apply more heat to the upper element? My oven has a "roast" function which apparently has more heat coming from the top. Or is there another solution? Or perhaps I am seeing a problem where there is none?