hiow do you make perfect cupcakes?!

Get an ice cream scoop to fill the cups so that each one is filled evenly. Fill 2/3rds full. Also, make sure you're rotating your tins as they are baking because your oven tends to have hotter spots than other parts.

First, calibrate your oven. Use a second thermometer to make sure it's the right temp. If you're at an altitude higher than 3000 feet, you may need to adjust the recipe or the temperature. I live at 5200 feet; I always have to increase flour amounts, and temperatures in baking. Even then, it doesn't always work perfectly.

Be sure to sift your ingredients before use. Make sure they're all fresh. Follow the recipe exactly; baking is chemistry, and you cannot defy physics.

Use cupcake liners in heavy, commercial grade cupcake tins to assure they'll heat as evenly as possible. Only fill the cupcakes 2/3 full, unless the recipe says something else. Rotate them as you cook them as ovens don't always heat properly. Don't overcrowed the pans in the oven. Don't get the pans too close to the edges of the oven, as they'll cook unevenly. Cook on the center rack, unless the recipe dictates otherwise.

Start testing for doneness a minute or 2 before they're supposed to be finished. The humidity of the room can affect cooking time.

Let them cool before frosting.

That's all I can think of.

Are you making them with love? a sprinkle of that and they will look perfect.

they sound good!