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I'm trying to make vanilla cupcakes from scratch and the center is always sinking in and when I touch them they're soft like they're under-cooked?

Maybe it's the all-purpose flour that I'm using? I have no idea..

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  • what was the recipe, maybe we can work out what ingredient you need more of or are lacking? Jan 4 '17 at 7:06
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    Please give the recipe and method, it's impossible to tell from what is in your post.
    – GdD
    Jan 4 '17 at 9:11
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Oven temperature gauges are wildly inaccurate. So it is very likely your times and temperatures are off. It sounds like the cupcakes are under-cooked, and are sinking as they cool. Use a good digital thermometer to test the internal temperature of your cupcakes. Shoot for 205 - 209F (96-98C) internal, at the center of the cupcake. Alternately, you can use the low tech. method of testing them with a toothpick by dipping into the center. If it comes out clean, they are done. If there is batter sticking to the toothpick, keep baking. ...and it doesn't hurt to have a good oven thermometer to see where your oven stands in terms of accuracy.

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