I made a batch of cupcakes. I only have a pan for twelve, so I had to bake one while the remainder of the batter sat. The first batch rose in the oven then flattened out and had more of a firm muffin texture. The second batch was much better, but still not super light and fluffy. There was such a huge difference between the two batches that came from the same batter. Why would this happen and how can I fix it?

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