How to Achieve Flat or Gently Domed Cupcake Tops Without Cracks?

I’m baking vanilla cupcakes and want the following: - Pillowy, soft interior - Flat or gently domed tops - No cracks - Beautiful golden brown exterior

I’m using a commercial fan oven and this method: - Bake at 160 °C for 4–5 min for oven spring, then drop to 140 °C for ~50 min. - Tried steam tray, foil tenting, tray edge insulation, and middle rack placement.

Questions: 1. How can I get flat or gently domed tops without cracking? 2. Should I tent the cupcakes, or is there a better method to prevent hard/dark tops while keeping domes as I’ve found the foil sticks to the cupcakes. 3. Would adjusting high–low timing/temps help, or is this method inherently prone to cracks/doming? 4. Are there tweaks in tray type, rack placement, or steam that reliably prevent cracks in fan ovens? 5. How can I maintain that soft, pillowy interior while still achieving a smooth, luxury-looking top?

Thanks! I’m looking for science-backed or precise technique advice. If you want more clarification, please reply down below.

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