I'm too much of an engineer sometimes. The toothpick test seems a little arbitrary to me. When I bake bread I know that it's done by measuring the internal temperature and if it's over 200 degrees the bread is done. Have you ever done that with a cupcake? Depending on the type of cake, usually the internal temperature should be anywhere from 200-205. Cupcakes are so easily over-baked, so it's good to test them using the spring-back test, like when testing to see if a muffin is done. Press your finger on the center top of the cupcake, it should spring back lightly when finished baking. ~Amy

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