i'm trying to make vanilla cupcakes. my cupcakes are shrinking from the wrappers as they cool. what am i doing wrong? i'm using a new kitchen aid and i've tried two recipes - one required creaming butter/sugar, mixing dry/wet and another requiring adding butter to dry and then adding wet. both approaches weren't successful, overflowed in my tins, and i seemed to have more batter than the recipe said it would yield. the texture of the crumb is delicate and moist.
am i whipping too much air into the batter?