Sounds like a cupcake conundrum, Kim. The dense-nature of the cake might just be the style of recipe, or too much flour. If you've made that recipe before and it was light and fluffy then flour is a likely culprit. Too much flour would also slow down/prevent a lot of rising. Per the change in rising, typically, batter that sits our rises less because the leavener has lost some of its oomph. One possible reason that the second batch rose higher is because the oven was a lot hotter for the second tray. It's a bit of a strange situation and we'd love to get some more details and walk through the recipe with you, so please call the free Baker's Hotline at 855-371-BAKE (2253) so we can get to the bottom of this! Annabelle@KAF

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