The same blackberry-studded batter can walk into the oven and exit as two very different products: a cupcake or a muffin. The split happens earlier, at the mixing bowl, where the sugar-to-butter ratio and the degree of creaming quietly rewrite the internal architecture of the bake.Cupcakes push the fat and sugar higher, then use aggressive creaming to trap air and build a lighter crumb. During bak...More