Everything you need to know when it comes to baking cupcakes. This is your go-to guide for how to bake the perfect cupcakes.
Over the last several years I’ve baked a LOT of cupcakes and I am not ashamed of going through the checkout line with 30 boxes of cake mix. You will find quite a few cake mix recipes or “doctored” cake mix recipes on my blog because I think that everyone deserves to be a successful baker and that is the first step. If you’re looking for something more homemade, definitely try my homemade moist vanilla cake recipe.
In this post I explore the difference between different types of cupcake pans including dark nonstick versus light nonstick, mini versus regular versus jumbo cupcake pans and the tools to achieve the best results. If you’re looking for the perfect frosting, don’t worry, I got you covered there to. Are you looking for decorating tips? I’ve got some of those as well.
What’s the difference between ⅔ full and ¾ full? What does ⅔ full even mean? Let’s talk about it. These are my personal preference and opinions that I’ve learned from all the baking I do, but please keep in mind that everyone’s tools and equipment will vary, especially ovens. I know that my oven is about 15 degrees off, so I use an oven thermometer and offset my oven temperature accordingly.
The more and more baking I do, I learn that size, baking time and measuring batter is especially important. First lets talk about pans. In this post, I refer to two types of pans. I use a Wilton dark non-stick pan and an Wilton Recipe Right Nonstick-12-Cup aluminum pan. Both are non-stick but the surfaces vary.
If you enjoy baking as much as I do, I am sure you have a variety on pans in your house. Cookie sheets and cupcake pans are similar in that a dark non-stick pans are great because they are easy to clean, but it doesn’t always enhance the food.
Dark non-stick pans will produce a crispy surface on any area it cooks against. Whether it is the bottom of a cookie or cupcake and even the edges of your cupcake, they will bake up darker and slightly crispier than an aluminum pan. Through my different trials, I did find that the dark non-stick pans will generally result in a better rise when it comes to the cupcakes.
My normal go-to cupcake pan is my Wilton Recipe-Right nonstick pan. Even though the cupcakes do not rise as high, it prevents the cupcakes from getting too dark around the edges or the bottom. As long as the batter is well mixed and evenly measured, it tends to produce very consistent results.
So let’s start with your standard size cupcake pan. For this test, I use a large cookie scoop, which is 3 tablespoons worth of batter. This will fill your liners 2/3 full, and this results in the highest yield of cupcakes, about 22-24 cupcakes based on your standard 15.4oz cake mix. In my oven, these bake 14-16 minutes depending on the recipe.
If you looking for slightly larger cupcakes, then you will want to fill them ¾ full, which equates to ¼ cup of batter. I love the way these cupcakes look because they rise over top of the liner and they are nice and full. However, because you’re using so much more batter in each cupcake, this produces a lower yield, around 16-18 cupcakes. Since there is more batter in these cupcakes, you will need to adjust the baking time accordingly. In my oven this is 15-18 minutes depending on the recipe.
I also conducted tests using the same pans but eliminating the cupcake liners. I am a fan of using the liners, because I think it helps insulate the batter a bit more, which means the cupcake bake more evenly. It also prevents to edges from getting too dark.
If I am baking in bulk, I usually buy bulk white liners. However, when I am looking for fun and colorful cupcake liners, I buy them from Sweets and Treats. Their greaseproof cupcake liners stay bright and colorful, even after baking because they are GREASEPROOF. That is the secret my friends. If you don’t believe me, you can check out my cupcake section to see if yourself. I think these liners work best if they are filled 2/3 full.
If you are going to be baking without the liners, I insist that you must spray your pan or generously grease with Crisco. Even though these are nonstick pans, I find that they release a whole lot easier with the use of some extra grease.
Next we can talk about mini cupcake pans. I love a good mini cupcake, but I always felt like the mini cupcakes you find in the bakeries are so much bigger than you get at home. Then FINALLY I found my dream mini cupcake pans from Caphalon. These are deeper than the traditional mini pans you’ll find in the store and the sides are more vertical, which means a skinner and taller cupcake.
If you have a standard mini muffin pan, then it is best to use a mini cookie scoop, which is about 2 teaspoons. Since I use my Caphalon pan, then I use a medium scoop, which is 1.5 tablespoons. This is also the most common cookie scoop size.
Finally there is jumbo cupcake pans. My dad used to make muffins in a jumbo pan; like seriously, he never made regular size muffins. However, I don’t think these are best for cupcakes, they are more like mini cakes!
For the jumbo cupcake pans, I conducted 2 tests using 1/3 cup of batter and ½ cup of batter. I found the best results were using ½ cup of batter. However, the baking time is significantly increased when you’re baking jumbo. When I was baking the jumbo cupcake without a liner, I found that they were very misshaped.
I know this is a lot of information for to take in, but I also know that there are plenty of, “what does it mean to fill my cupcake liners 2/3 full?”. This is the most common instruction called out in most recipes. My hope is that this will help you guide you to becoming a successful baker. And remember, baking takes practice too!
There are more frequent questions I get asked including cupcake liners. Almost all of my cupcake liners from Shop Sweet Treats, which are GREASEPROOF liners. This means that the color won’t fade after you bake your cupcakes. Isn’t that the most frustrating thing when you buy those cute liners at the store and then they are ruined after you bake in them? Not these ones! I also like to buy white cupcake liners in bulk but I usually buy those at cake decorating stores. One thing I always buy online are cupcake boxes (just don’t forget to order the liners).
If you have any more question, please let me know by leaving me a comment below! Happy baking friends!
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How to Decorate the Perfect Cupcake
SO glad i came across this. Looking into info for using our BakeBright liners and new tests that need to be done since they hold more batter because the liners are taller and they also need to bake longer. Underbaking can lead to peeling away on any cupcakes but especially on this, premium quality liners. There are so many factors!!!! Great post!
Just a question about filling cupcake liners with batter, would the same filling measurements be the same if using mudcake batter as this batter doesn’t rise as much as a standard vanilla sponge cupcake recipe?
Don’t wat to overfill or infill? Can u recommend a measurement filling guide plz.
Hi Heather, I’m sorry I am not familiar with that cake batter you are referencing. I will say that if I have a cake that doesn’t rise much, I fill the liner with more batter and the baking times need to be adjusted.
Thanks for the insight, its really helpful
Pls I need a standard recipe for a cupcake, I bake for commercial purpose. Thanks
what size cupcake pan did you use for the jumbo cupcake? 4″ top diameter? any suggestions for pans?
I’m always wondering what size the professional bakeries use since my homemade cupcakes are standard sized and smaller. thanks.
Hi Lily, the jumbo muffin pan is your standard size. 2 x 9 x 13 inches. I do find that I can use a regular size muffin pan, and get deeper dish cupcake liner, that will allow you to put more batter in your cupcake and thus you will be able to get a bigger cupcake. Try a 1.75″ deep liner. Traditional liner are only 1.25″ deep
Do you know where I can get a 1.75″ deep cupcake liner?
Hi there, I use Baker’s stock for white and brown cupcake liners
Really enjoyed this page. Thank you.
For one to get twenty-four cupcakes from 6 cups of batter, which sizes of the liners do you use? Standarad or jumbo?
Hi Sheila, you would use standard size.
Unless I skipped a sentence, why do you think cupcakes all come out different even if u measure batter, use the same pans & they’re in the oven the same amount of time? I too am starting a business and don’t know what to do. Thanks for the info.
Sharon
Please share your thoughts on baking vs. convection baking. My new oven has both settings and recommends baking cakes with the regular oven setting. I thought all professional bakeries used convection ovens?
I have read on other blogs to make taller cupcakes bake at 425 for 10 minutes then lower the temp. to 350 for 8 minutes. This did not work for me! Thank you for sharing your experiences!
Hi Elisa, I don’t use a convection oven, so unfortunately I don’t have a lot of answers for you! When I bake muffins I bake them for 5 minutes at 425 degrees and then lower the temperature. However, the muffins have 4 tsp of baking powder in them which helps them rise nice and tall. Most cupcake recipes do not have nearly that amount of baking powder in them, which is why they won’t rise as high.
Thank you for sharing your experiments! I have tried this myself because I have been reading about making cupcakes and muffins rise by starting the baking temp. at 425 for 10 min. then lowering to 350 for 10. I did not have much success and wanted to know how places like GiGi’s cupcakes were able to make tall cupcakes!
What are your thoughts on baking and convection baking. My new oven has both and the manual does not recommend convection for baking cakes??? I thought all professional bakeries used convection!
I just joined you blog today so maybe you have covered these topics previously:)
Thanks for sharing!
Elise
Have you ever tried baking pans by USA pans? I have found them to be top notch-get good results consistently.
I use the USA pans and they are fantastic! I don’t submerge them in water though to keep rust away. But they clean up so easily! Love them!
I am an avid baker and I came across a cupcake baking comparison one time, where they lowered the baking temperature to 325. They found that the cupcakes rose higher and filled out the liner more evenly. I just had to experiment with this myself! I have to say….. I was sold!! Now…. no matter what the temperature calls for on a cupcake recipe…. I always bake them at 325 and I am never disappointed! 🙂
Hi Debbie! I have heard that! I have to try that more often. Thanks for sharing!
Thanks for posing this 😉 it was very helpful. Ive had a client request my cupcakes be bigger for their likes.. and I want to try a jumbo muffin pan. although I am curious as to where you found the jumbo baking liners?
THANKS!
Angie
Hi Angie! I actually got them at Walmart, but Wilton makes them so you should be able to find them at a craft store like Jo Anne Fabrics or Michaels!
Von’s/Safeway also carries the jumbo cupcake pan liners. Wanted to try the jumbo cupcakes for a friend’s birthday but was unsure of the baking time. Thank you for the help and great article.
I’m about to make some cupcakes with liners in a dark, non-stick cupcake pan. (standard size) Because I’m using liners, will they turn out as dark as if I wasn’t using the liners? I made muffins the other day and they were dark like the cupcakes you have pictured. I hope they don’t come out as dark because I’m using liners – these cupcakes are for my baby’s 1st birthday. 🙂
Hi Beth- sorry for the delay I am traveling! Your cupcakes should be fine with the liner but the bottoms might get a little darker than they would in a non-stick pan. Happy birthday to your daughter!
These look delicious! After months of constructing my own baking within my home, I finally decided to take the plunge and open up my own bakery. I found a quaint space to give it more of a down home feeling. The space isn’t fully furnished yet, I’m still in the process of ordering my oven, counters, tables, and a few bakery display cases. I was very inspired by food bloggers such as yourself which always give me wonderful tips and recipes that I can incorporate into my own food. Of course I have to add my flair as well! Thanks!
Delores! That’s amazing! I wish you the best of luck!
I just said to my husband last night that I wish I had more time to experiment with my baking. I am in the beginning stages of starting a baking business while working full time, running a household and taking care of our new baby. This was very helpful. And I agree Wilton has the best supplies. Thanks doing the experiments for me!!
I know, I hate wasting ingredients too but it is so nice to play around!
super useful post! was wondering if my wilton dark non-stick cupcake pans were not a good thing. your post shows they are very good pans. thank you for testing and writing about it.
Hi there! I think it totally depends on how you want to cook. I prefer to bake with my dark non-stick pans because I think it helps my cupcakes rise taller. But when I am baking without liners, I prefer a lighter pan. I am a fan of the Wilton products!
This is a brilliant piece, exactly what I was looking for! Thanks f
Yeah! So happy to help!
Thankz…I found This Very Helpful.I Have To Make 120 Cupcakes For My Moms Remarriage In September (jumbo Size) Any Advise On Freezing Them If I Wanted To Make Them In Advance?
Hi Tahirah, Thanks for stopping by. When I used to work at the bakery, we would put the cakes in a bakery box and wrap them twice with heavy duty saran wrap. However, my best advice would be to try it with a test batch and see how it effect the cupcake after freezing. Make sure your cupcake are completely cooled before freezing. Good luck with the wedding!
Thank you thank you…
You are very welcome!
Very helpful!! Thanks
This experiment is super interesting.
Thanks Jocelyn!