How to Make Cupcakes Article - Allrecipes.com
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How to Make Cupcakes

You can use any cake recipe you like to make cupcakes. The only thing that changes is the baking time.

1. We made banana cupcakes out of this Banana Cake recipe. As with any cake, you want the butter and eggs to be at room temperature before you begin mixing the batter. Measure out your ingredients, preheat the oven, and prepare your pans while you wait.

2. Before you line your muffin tin with cupcake liners, spray a light coating of cooking spray over the surface of the pan, or use a paper towel to wipe a thin film of cooking oil over the top. This will help keep the tops of your cupcakes from sticking to the pan if they rise above their liners.

    3. Combine the butter and sugar in a mixing bowl. Cream the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.

      4. A Note on Creaming:

      Unlike cookie doughs, for which you just want the sugars and butter to be well combined, cake batters require a little more work.The butter should be noticeably lighter in color as air is beaten into it; the mixture will look very fluffy.

        5. Scrape down the beaters and the sides of the bowl. Add the room-temperature eggs one at a time, beating well after each addition. 

        If you use refrigerator-cold eggs, they won't incorporate into the mixture as well and will make the batter look "curdled." You want your cake batter to be smooth and homogenous.

          6. After the last egg is fully incorporated, add any flavorings called for in your recipe, like vanilla extract or lemon zest. Following our banana cake recipe, we added the sour cream and mashed banana at this point.

            7. Ingredients such as cake flour, baking soda, and cocoa powder should be sifted before adding them to the mixing bowl to prevent dry lumps in your baked cake.

            • These lumps won't be broken up by gentle mixing--and the last thing a cake batter needs is vigorous beating.

              8. Once you add the dry ingredients to your cake, you just want to stir the batter until it's smooth, taking care to scrape down the sides and bottom of the mixing bowl with a rubber spatula.

                9. Our favorite tool for scooping cupcake and muffin batter is a spring-loaded ice cream scoop. It's fast, it divides the batter equally between the muffin cups, and it keeps your hands clean.

                You can also use a spoon or spatula to scoop the batter; the main goal is to try to distribute the cake batter evenly among the cups.

                  10. Once the pan or pans are full, they should go into the hot oven immediately. The longer the cake batter sits out, the more leavening power you lose, so you should bake all of your trays of cupcakes at the same time.

                    11. Cakes and cupcakes bake in relatively hot ovens so that their structure is set quickly and the cake doesn't dry out during baking. Our recipe called for an oven temperature of 350 degrees F (175 degrees C). Because of their small size, of course, cupcakes bake more quickly than cakes. Start checking for doneness at twenty minutes: the cupcakes should spring back when you touch the centers lightly with the tip of your finger.

                      12. If the surface springs back, use the toothpick test to be sure the cupcakes are done.

                      • Insert a toothpick in the center of a cupcake and hold it there for a second before pulling it out.
                      • If there's any wet batter on the toothpick, continue baking for a few more minutes.
                      • If the toothpick comes out clean, or a couple of crumbs stick to the toothpick, they're done.

                      Cool the pan on a rack until the cupcakes are cool enough to handle, and then gently remove the cupcakes from the pan to cool completely before frosting and decorating.

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                      Comments
                      Jul. 21, 2009 9:15 pm
                      lookin' yummy!anyboyd home to eat it!?
                       
                      patrose 
                      Aug. 20, 2009 9:06 am
                      Great article. Very informative. Answered a couple of questions I've always had.
                       
                      thechefnextdoor 
                      Sep. 3, 2009 7:53 am
                      I love the play by play. THis is very helpful. I was wondering though it looks like the cake stucture set before it fully rose. Have you tried a slightly hotter oven temperature? I am trying to figure out the same issue for a chocolate cake recipe I want to adapt for cupcakes. Thanks for any help.
                       
                      Deedaa 
                      Oct. 16, 2009 7:42 am
                      I can't wait to practise this.
                       
                      Oct. 30, 2009 8:34 pm
                      Oh my god. THANK YOU for posting this.
                       
                      Treet 
                      Dec. 13, 2009 12:36 am
                      Needed a refresher! Thanks!
                       
                      Dec. 14, 2009 12:30 am
                      I have a question that I cannot find an answer to. I have a honey-almond cheese cake recipe that calls for the cake to bake 1 hour then be left in the oven (heat turned off) for another hour. I want to do cupcakes instead because of the munber of servings needed. What/how do I handle the actual baking?
                       
                      Angela 
                      Dec. 21, 2009 8:10 am
                      very helpful!! thanks for explaining WHY things need to be done a certain way, like the importance of eggs at room temp.
                       
                      kochermom 
                      Jan. 3, 2010 11:03 am
                      Very informative article! Thanks for all the info.
                       
                      rachael 
                      Jan. 11, 2010 5:29 am
                      thanks just an answer to all my questions. Thanks
                       
                      Wendy 
                      Jan. 28, 2010 3:25 pm
                      Is it just me or do these cupcakes look sunk in the middle (in the picture of them cooked in the pan)? (I guess I'd pick a better How to photo than that). Also, I recommend checking doneness at 15 minutes. I've never had a cupcake take 20 minutes, it's usually more like 15-18 minutes.
                       
                      nayla 
                      Feb. 9, 2010 2:23 am
                      I LOVE BANANA…. I tried the banana bread, it was delicious and easy to make..but never bake banana muffin!!so I will try it today ..Thanku for the info ( egg temperature )
                       
                      Apr. 19, 2010 7:44 am
                      @Larry,'m a baker for over 15 years and I bake all types, flavors and size cheesecakes. I bake 4" cheesecakes to 1/4 sheet cheesecakes(see lagreshatakethecake@myspace.com or take the cake on facebook). The 4" cheesecakes cook for 20 min...also cooking my cheesecake cups with the same time..Note: if your cupcake or muffin pan is dark colored, bake at 325. If pan is light colored bake at 350. Further baking tip: usually depending on number of bars of cream cheese your recipe calls for (not for cheesecake cups)you definitely increase temperature. 1bar= 20, 2=25, 3=35, etc...hope all that helped...check out the websites also to see how the cheesecake will look...happy cooking!
                       
                      Apr. 19, 2010 7:55 am
                      HOW DO I GET MY HOMEMADE CUPCAKE RECIPES TO DOME(INSTEAD OF BEING FLAT ON TOP)? BOX CAKE MIXES DO THIS AUTOMATICALLY!
                       
                      Jun. 17, 2010 9:37 am
                      Never did look for instructions for cupcakes, but this is so helpful-step by step. Thank from someone who has baked 65 years.
                       
                      Queendjo 
                      Jun. 24, 2010 10:27 pm
                      I made red velvet cupcakes. When they were baking, the had a curve at the top but when I got them out, they flattened. any tips on how to prevent the top collapsing? Also, should the sour cream that I mix in be at room temperature?
                       
                      Jul. 30, 2010 5:49 am
                      has anyone every tried baking in a convection oven?
                       
                      Manola 
                      Aug. 3, 2010 1:48 pm
                      great ideas and wonderful recipes, just love the site.
                       
                      syaza 
                      Sep. 5, 2010 8:36 pm
                      for beginners like myself, this is a PERFECT guide. Luv.
                       
                      aliceanne82 
                      Sep. 7, 2010 6:32 pm
                      i notice a lot of people asking how to get a dome top, this is usually due to the mixture not having the right amount of leavening agent (i.e. baking soda) or the baking soda not being properly distributed or mixed in. always make sure you sift your baking soda in, also if you can, i would sift your baking soda and flour together 3 to 4 times to get the baking soda distributed. alternatively use self-raising flour. cheers!
                       
                      SNUGOO 
                      Sep. 8, 2010 2:00 am
                      your cupcakes look like mine which i don`t like,flat.i like the domed type which i could never achieve.what could i be doing wrong?
                       
                      Pat 
                      Sep. 8, 2010 4:52 am
                      Great and very informative! Thanks, I learned the why of a few things.
                       
                      Andrea 
                      Sep. 8, 2010 6:03 am
                      How about some tips on transporting them without having to buy expensive carriers?
                       
                      Br1teSh1n1ngStar 
                      Sep. 8, 2010 1:49 pm
                      Whenever I add things, like chocolate chips to cupcakes, they sink to the bottom. How can I avoid this?
                       
                      CRABBIAPPL 
                      Sep. 8, 2010 5:44 pm
                      HOW TO AVOID SHRINKAGE? This is a mystery to me - the cupcakes come out with a beautiful dome top and then, after cooling, they are flat. Anyone have any suggestions on how to maintain the dome?
                       
                      CRABBIAPPL 
                      Sep. 9, 2010 5:53 am
                      SINKING CHOCOLATE CHIPS - try dusting the chips with flour before you put them into the batter and sprinkle them on top of the batter after it's in the cups.
                       
                      elf 
                      Sep. 13, 2010 4:03 pm
                      I also have the question of small,flat, undersized cupcakes. I use the standard 12 cupcake tin, but have wasted so many delicious recipes because they aren't big enough to serve. Most of the recipes I use call for 1 1/2 tsp. of baking soda. Help please!!
                       
                      sankeen 
                      Sep. 17, 2010 9:58 am
                      I like to use a 1/4 cup measuring cup to scoop the batter into the baking pans. The handle keeps it from being too messy & it is about the right amount.
                       
                      Renata 
                      Oct. 12, 2010 9:50 am
                      I loved the step-by-step explanations (and with pictures!). Thank you!
                       
                      LKANE99 
                      Oct. 26, 2010 5:31 am
                      Thanks for the info, but I still have some questions! How do you know how much batter to put in the cups? Sometimes they puff up and go all over the top of the pan and others they barely crest the liner. And, should you double up the liners if you are using cute ones so you can see the image? I hate buying cute liners just to be the only one who ever sees it because the images disappears after baking:(.
                       
                      angcuenca 
                      Nov. 23, 2010 7:22 am
                      Another note is that baking soda expires a month from when you open it. Make sure it is fresh or it won't be as 'active'
                       
                      Shelly 
                      Jan. 26, 2011 9:25 am
                      Thank you all for your helpful comments and suggestions. I love this site and the sense of community it creates. I am learning so much!
                       
                      Moala 
                      Jan. 26, 2011 8:05 pm
                      This helps me know what to do.Thanks.
                       
                      BabyK 
                      Jan. 28, 2011 11:22 am
                      how do you make it so pretty
                       
                      kc7769 
                      Apr. 23, 2011 10:17 am
                      I think this site is the best. I always learn something new here and my only complaint is that there are not enough canning or preserving recipes here. Thanks for all the info on everything else
                       
                      kellyj1004 
                      Jul. 10, 2011 7:56 pm
                      Best recipe! But a lot of people have been asking about getting the dome tops.. I got the answer put a LITTLE bit more baking soda it will make them get more of a hill top :D so baking soda is the way to go hope this works for youguys :D
                       
                      Delia 
                      Sep. 14, 2011 3:52 am
                      Got a lot of my baking problems solved here!!! I love this site
                       
                      ambrin 
                      Sep. 22, 2011 5:29 am
                      when i bake cupcakes,they are very soft and tasty but their top is sticky after cooling.what can be the reason?Can u please help me?
                       
                      Carrie 
                      Jan. 24, 2012 11:14 am
                      the 1st picture on the very top is awesome .Vanessa Greaves puts Good Cupcake Galleries.
                       
                      gabymartinezg 
                      Feb. 14, 2012 11:31 am
                      Very helpful. I have a question although... Every single time I made cupcakes they spread out and then they form a hole in the middle, no matter what recioe I use. I bake them at 175C and follow the recipe carefully. I use a kitchenaid stand professional mixer and my oven is a gas oven which works perfectly for cakes cookies and other things. Could ypu please help me? I love cooking and I am kind of frustraded because of the cupcakes. Thanks and greetins from Colombia
                       
                      Feb. 23, 2012 6:21 am
                      Try posting your questions on The Buzz (on this Allrecipes website) and perhaps some of the readers there will be able to answer.
                       
                      Feb. 27, 2012 1:49 pm
                      Re: Andrea. Grocery stores have allowed me to buy an empty donut box at 10 cents each. I have found that it usually takes 2 to carry a full recipe of 24 regular size cupcakes. It makes it easier because if I take cupcakes to a potluck and my children want to go home before everyone has had a chance for desert I can just leave the cupcakes in the boxes and someone will A) toss the empty box or B) take home the extra cupcakes.
                       
                      Eden 
                      Feb. 29, 2012 6:51 am
                      LOVE THIS!!! I love baking, but I've always failed miserably with cakes... Maybe now I'll be successful! Thanks to everyone for being so helpful!
                       
                      Mar. 2, 2012 7:55 am
                      love this recipe i tryed at home its very very good
                       
                      Brie 
                      Apr. 22, 2012 11:20 pm
                      Great! Thanks for all the tips! Wish I had read this before I made my last batch!
                       
                      shanice 
                      Apr. 28, 2012 1:13 pm
                      nice
                       
                      mrsick 
                      Jul. 8, 2012 10:06 am
                      How do you get the cupcake liners to be nice and sraight.
                       
                      mrsick 
                      Jul. 8, 2012 10:06 am
                      sraight
                       
                      ERIKA 
                      Oct. 20, 2012 10:36 am
                      Tks 4 sharing! A couple answers were delivered just by reading this! :D
                       
                      CupcakeMonster77 
                      Dec. 20, 2012 9:18 am
                      it looks real;lyu really yummy!!!!!:D
                       
                       
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