Why Cupcake Liners Pull Away from Cupcakes

I love the bright colors and designs of the popular Swedish-made cupcake liners (brand name Cupcake Creations), but the liners pull away from the cupcakes. Product reviews show many wonderful 4- and 5-star reviews, along with the 1- and 2-star reviews that describe this problem. I did a side by side test - same batch of scratch-made batter - using 6 of the Swedish liners and 6 generic grocery-store type paper liners, all baked together at once in a 12-cupcake sized pan. The generic liners faded in color and appeared less attractive once the cupcakes were baked, but remained adhered to the cupcakes. On the other hand, the prettier, sturdier, more expensive, and - I should add - greaseproof specialty liners, in time, ALL separated from the cupcakes. A clerk at my local cake supply told me she uses the specialty liners all the time and has never experienced this problem. She uses a cake mix; I bake from scratch. She suggested that my recipe likely had more moisture than a cake mix (but my recipe wasn’t problematic with the generic liners!). I have experimented with covering the cupcakes in different ways - lightly covered with plastic wrap, tightly sealed in Tupperware, in a Tupperware container with the lid cracked, and under a glass cake dome. None of these techniques makes a difference. My beautiful Swedish liners separate from the cake regardless. (Might the problem have to do with the fact that these are greaseproof? Could it have to do with the fact that I typically bake with butter as opposed to some other type of fat?) It was suggested to me that I bake my cupcakes in plain white liners and then set them into the specialty liners for serving, but this seems wasteful. Please help! What can I do so that I can use these specialty liners? They are absolutely gorgeous, come in a wide range of designs, and are brilliantly colored - far more beautiful than the generics.