Cupcakes often shrink if the batter contains too much air or liquid, creating a so-called balloon effect. Undercooked cupcakes and old baking powder can also lead to deflation and shrinking.
The most common cause for cracked cupcakes is a too high oven temperature, which will make the cupcakes rise too quickly and hence crack on top. Adding too much baking powder will make them rise even faster.
You can double stack your baking sheet and use a light-colored one to prevent burning your cupcake bottoms. You can also bake your cupcakes with the liners to further shield them from the below heat.
Cake pops are not raw at all. They are made from crumbled cake that is mixed with frosting, condensed milk, or melted chocolate, which adds moisture to the cake mix, giving the cake pop its raw and wet texture.
There are quite a few ways to eat your muffin. You can either leave the wrapper on or off when eating your muffin, bite into it, tear out bite-sized chunks, or cut it into smaller pieces that you can then eat with either your fingers or a fork.