If I thought I could actually pull it off, I would get cupcakes added as a staple to the food groups. I love them. Everytime I think about giving them up in pursuit of a trimmer waistline, I ask myself, “Self, would you rather die happy with your pants a little snug? Or would you rather die having forgone one of life’s simplest pleasures?”
Since I am about to give you tips on how to bake perfect cupcakes, I am pretty sure you can guess how I answer those questions.
- Use a 3 tablespoon scoop so all of your cupcakes are the same size. I could list a million uses for my scoops–all of which end up with people assuming you are perfect. Seriously, they are awesome.
- Only fill 11 of the 12 cups in your tin. That way, you can easily remove the pan from the oven with your oven mitt without accidentally touching and crushing a precious cupcake.
- I always bake my cupcakes at 350 for 18 minutes. It turns out the perfect cupcake, every time. Once you know that sweet spot for your oven, write it down, memorize it, chant in twice a day, and practice it. Forget what the recipe says, forget what the box says. Know thine oven.
- Always use cupcake liners {These are my favorite ones}. The cupcakes pop out easier. They bake more consistently. They are easier to hold. Everything is better with cupcake liners.
- If you aren’t using a scoop {see suggestion #1}, fill your cupcake liners 3/4 full. If you overfill them, the cupcakes will spill out over the top and bake funny. If you underfill them, they will be overdone.
- Always bring ALL ingredients to room temperature. Eggs, milk, buttermilk…whatever, just bring it to room temperature. If everything is the same temperature before you start mixing, you will have less clumps and be less likely to over mix.
- Don’t over-mix the batter. When you over-mix, you mess with the amount of air in the batter, which can seriously affect the final product {cupcakes caving in at the center, heavy cupcakes, etc.}
- Don’t peek. Opening the oven door while the cupcakes are baking is a no-no. It can cause the little cakes to fall and mess with the temperature of the oven–which needs to remain constant to cook consistently.
- Don’t allow the cupcakes to cool in the pan. Wait only a few minutes and then get those suckers onto a wire rack, otherwise, they will continue to cook in the hot pan.
- Frost the entire top of the cupcake if you are not eating them immediately. I know, they look so pretty when they just have a dollop of frosting, but if you are not eating them soon, the frosting will seal in the moisture on the cupcake–frosting the entire top will ensure a tasty moist bite everytime.
What are your cupcake secrets?
~Mavis
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Cecily says
When a recipe calls for milk I substitute sour cream. The cupcakes always come out so moist.
Lisa says
That part about only filling 11 of the 12 is GENIUS!
Stephanie says
I bake ALL cakes and cupcakes at 325. I also agree with bringing everything to room temp and I also use a scoop. I have 2 (1 small and 1 large), not sure of their actual measurements, but for me, I always use 1 scoop from each scooper, I end up with a little batter left over and they are always perfect!
Nicole says
Alter the directions on a standard cake mix box by substituting buttermilk for the water and add an extra egg. Great results!
Jamie H says
I have only two tips for cupcakes and they were both given to me by my grandmother, and she knows her stuff!
1. Always use buttermilk
2. sprits the tops of your cakes or cupcakes with sugar water. (She occasionally added a drop or two of vanilla extract or almond depending on the baked good. It really keeps keep things moist and adds a fresh punch of flavor.
dropofrain says
I substitute oil for apple sauce or pineapple bits- cupcakes turn out very moist and less oily/greasy
Lana says
Put those cupcakes into a plastic container and put them into the freezer. Take out the needed number and let thaw for 1 hour. Tastes like you just baked and frosted them. I use a 4 Tablespoon scoop and they are perfect every time.
Gina says
Great post! I’ve been gazing at beautiful store bought cupcakes and just dreaming that I could even come close! I never thought about using a scoop for the batter. Thank you for that tip!
Also would love a tip about frosting the cupcakes?
Any of your favorite recipes for cupcakes or do you prefer a box mix for cupcakes?
Thanks again for a terrific blog!
Michele says
I too would love a great cupcake recipe from scratch? Or if the box version produces just as good results – I’ll take it!
I am a HUGE sucker for the chocolate cupcakes with cream cheese frosting. OMG Mouth watering!!!!