I just tried another batch of the meyer lemon cream cheese pound cake. (recipe is from a bridal magazine and has been printed by Martha as well. http://www.marthastewartweddings.com/recipe/meyer-lemon-and-cream-cheese-pound-cake) I’m trying to make this cake into cupcakes and I’m having some issues. The cupcakes looked perfect in the oven and after 16 minutes at 325, the tester came out clean. The issue I have is that after I pull out the cupcakes from the oven and put them on a cooling rack (while still in the pan), they start to shrink away from the paper. I’ve been reading around these forums and the internet and it seems like not all pound cakes transcribe well into cupcakes. Is this possibly the problem I’m having? The baking time seemed really short to me but it was when I went in to rotate the two pans that they looked done, so I checked. I was thinking of going longer but I think all that would do is form a crunchy crust on the outside of an absolutely delicious cake but maybe it needs more time to set in the oven. I’m tempted to just switch to TCB’s lemon poppy seed pound cake recipe and use Meyer lemon juice and zest instead of the regular lemon. (minus the poppy seeds). No levening in that MS recipe still surprises me. I appreciate the help.