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
When using the jumbo cupcake pan , and using a liner, if I am using a 1/2 cup of batter, how long should I be baking them for? Thanks!
Sorry I can’t say for certain, it’s not a standard size I use. I always recommend starting with 15 minutes and then adding minutes as needed.
Hi you mention that the baking time for jumbo cupcakes is significantly increased but you don’t mention how long to bake them. Any general guidelines? Thank you!
Hi Janet- At this point I can’t recall, it’s been awhile. What I usually do is set a time for 15 minutes, look at my cupcakes and then continue baking in 2-3 minute increments as needed and I watch them closely. Sometimes all you need is another 30-60 seconds towards the end.
These really are some amazing tips, very helpful and informative. Thanks for sharing and keep up the good work.
You’re welcome!
Hello Julianne
Trying to make the mini cupcakes in a dark nonstick pan without a liner. How do you prevent them from browning on the sides. Your look so white! Mine keep coming out crispy on the edges. Any suggestions?
Thanks!
Hi there! Honestly any dark, nonstick pan will make the outsides of your cupcakes darker if you’re not using a liner.
Maybe try a bit of cooking spray on the muffin tray
I can’t find the liners at Sweets and Treats. Do you order the large liners from any other vendors?
Hi Rica, do you mean the link to the cupcake liners isn’t working or they don’t have your color available? I have not found any other greaseproof liners that I like as much, meaning ones that hold their color. I usually buy bulk white liners from Amazon because I do a lot of recipe testing.
Hi! I was wondering if you have found a good tulip liner for the jumbo cupcakes? I have looked ALL OVER and the ones advertised as ‘jumbo’ are just taller but not wider. I am looking for ones to fill the Wilton jumbo tin (6 muffins/cupcakes to a tin). They’re 2 1/2″ at the base and 3 1/2″ at the top opening.
Hi Misty, I have not used them personally but webstaurant store makes liners for bakeries and such, you might check them out.
For the Calphalon mini-cupcake pan, do you use mini-cupcake liners?
This pan is deeper and wider than standard mini cupcake pans. I had to double check the dimensions on Amazon, It’s 1.25″ H. The diameter at the base of the cup is 1.5 inches. These are the recommended liners on Amazon.
Thank you!
Hi,
I have 2 questions:
1. I baked cupcakes in both regular size and mini.. both from the same batter. The shape and taste were perfect, however, the mini cupcake liners pulled away from the cupcake on almost all of them, making the presentation look crummy. The regular size cupcake liners did not pull away at all. Any idea why that happened.
2. I’ve been trying different cake mixes. Duncan Hines has the best flavor, but when they cool down, the top gets wrinkly looking. Any help on that?
I am using a dark, nonstick Wilton mini cupcake pan for 48 cupcakes. How long do I bake these?
Hi Mary, it’s hard to say without seeing you pan, do a test batch with 2-3 cupcakes. Start at 5 minutes and then check out on every minute or two after that.
All your cupcakes are nice a round. Mine sink! Why?
Hi Jenny, it could be a number of things. You batter mix be over or under mixed but the most common reason would be that they aren’t actually baked all the way through in the middle, so they sink just a little bit. Sometimes and extra 30-60 seconds makes all the difference. If you use a large cookie scoop for your batter, you will have a more consistent bake time for all the cupcakes.
When my father was a kid, he remembers going to a German bakery that had cupcakes that looked like muffins. They had the large crown and were “jumbo” in size. I’ve been playing around with the cake recipes to get the cake portion right for him to taste, but now that I have the recipe right I can’t get the crown top — or even get it to rise right. I attempted the large tin, with six to a pan using the 400/350 approach to get the dome, but instead they sunk in the middle and had no crown to speak of. Before I invest $50 in a special restaurant large crown muffin tin – are there any tips, tricks, or hints that I can try I’m ready to keep trying.
Sounds like you may need to fill you pan a little bit more? And probably more baking powder. You might also be taking them out a minute or two early if they are sinking in the middle, it sounds like it’s not quite cooked enough
The pans were definitely full! I’ll try adjusting the bake temp/time and a bit more baking powder.
Let us know how it goes! Maybe try reducing the batter then a little bit in each one, even 1 tablespoon less and see if that helps. When I am testing something like this, I bake 2-3 at a time and play around with the temp and baking time until I find what works. Sounds like you’ve done a lot of that already!
When making 24 cupcakes, does it matter how many pans you use to break that # up? And when you do use multiple pans, do you bake them all at once?
Personally I never back more than 2 trays at a time, and I only use the middle rack of my oven. I never put another tray above or below, this way the cupcakes are baking evenly
What cupcake liners do you use with the mini cupcake pan you like? I’m looking to make the size of mini cupcakes you find in the bakeries.
Hi Tonya, I order the mini from Webstaurant. You need to know the specific dimensions of your pan and order the liners accordingly.
https://www.webstaurantstore.com/search/mini-cupcake-liners.html
These are great tips! Looking at your pictures, I notice that your cupcakes aren’t browned at all on top. How do you achieve that? When I bake white or yellow cupcakes they are always so golden brown on top even though I don’t overcook or anything. Yours are such a nice uniform color! Is there a secret to this? ?
Hi there, have you tried repositioning the rack in your oven? Maybe it’s too close to the top of the oven?
I recently nakedness cupcakes and they became “soggy” in the bottom of the liner just after about 3 days. I used a boxed cake mix that required oil. Could this have been the reason?
Hi Becca, I don’t think that would have been the issue as most box recipes do call for oil. Although I am not sure what would have caused that to happen.
Your white cupcakes look AWSOME i have tried 3 or 4 different recipes for them and none of them have come out worth eating. What am i doin wrong ??? I am using the same pan you have Is there any help i can get from you ? Thx
Hi Kim, I’d love to help. Are you baking from scratch? For this particular post, I used a cake mix. Are you looking for a true WHITE cupcakes or just a vanilla? I have a moist vanilla cake recipe that is pretty popular
https://beyondfrosting.com/moist-vanilla-cake-recipe/
Both the cupcake pans you use look dark to me. I like Nordicware natural aluminum cupcake pans. They are very light, very sturdy, and since I use liners I don’t worry about them not being non-stick. They are also seamless, which is terrific. I am excited about the greaseproof liners – I hate when the cute liners are messed up!
Thanks for your comments Janet! I am definitely interested in the Nordic natural aluminum pans, I’ll have to check them out. I’ve heard great things about the seamless bakeware.
Used many of these tips, but wanted to order the boxes and they were going to be outrageous to ship! Bummer.
Oh no Julie! You might try Amazon or if you just need a couple, sometimes I run into a Michaels store as well.
Hi do you have a recipe for these cupcakes?
Hi Nunya, for this I just used a box of cake mix but you like my Moist Vanilla Cake, which can be made into cupcakes https://beyondfrosting.com/moist-vanilla-cake-recipe/
hello I wanted to ask if u have baked ur cupcakes in the bakeincups cups? If so what r ur measurements for the amount of batter to add so it rises?
Hi Claudia, I have not tried those cupcake liners before.
I have a problem when baking cupcakes where the paper liners are always greasy and I have heard you can put some dry rice in the bottom of your cupcake pan before putting the liners in and that helps. Does it or do you have a better solution? I have the foil lined ones too but would like to buy the paper ones and use them. Thanks for you time.
Hi Tammy, I’ve never heard of the rice trick! Definitely wiping the cupcake pan down with dry paper towels can help just because you may have leftover grease from a previous batch. The baking liners I use are grease free liners, and they are quite a bit thicker than the liners you might find in the store. I also don’t like the foil liners myself. You might also try getting a higher quality baking liner online as opposed to the ones you find in the store.