If you’re wondering how to bake perfect cupcakes, we’ve got you covered. With over a million cupcakes baked since Crumbs & Doilies began, we’ve learned a few tips along the way - and gathered them here for you!
People often ask why cupcakes don’t always turn out as expected - whether they peak like volcanoes or sink in the middle. In this guide, we’ll walk you through some of the most important factors that can make or break your cupcakes.
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How to Bake Perfect Cupcakes – The Do’s and Dont's
Baking the perfect cupcake is all about getting the details right. From mixing techniques to baking times, these essential do’s and don’ts will help you avoid common mistakes and achieve the best results.
1. Following the Recipe Correctly
Achieving perfect cupcakes starts with following the recipe accurately. Small adjustments in ingredients or steps might seem harmless, but they can affect texture, rise, and overall results.
Measure ingredients carefully, as even slight variations in flour, sugar, or baking powder can throw off the balance. Avoid substituting ingredients unless specified, as they may not react the same way during baking.
For best results, follow each step in the order given, from creaming the butter and sugar to adding the dry ingredients. This sequence is designed to create the right consistency, ensuring your cupcakes are soft, fluffy, and bake evenly.
2. Use Fresh Ingredients
Fresh ingredients make a noticeable difference in cupcake baking. Baking powder, flour, and eggs lose their effectiveness and freshness over time, which can lead to cupcakes that don’t rise or have a dense texture. Check expiration dates on leavening agents like baking powder and bicarbonate of soda, as outdated products won’t provide the lift needed for light, fluffy cupcakes.
Using fresh eggs is essential, as they create a stable batter and improve cupcake texture. Fresh eggs have stronger proteins, which help with rise and give a tender crumb.
3. Making Sure the Butter is Just Right
Butter is essential for perfect cupcakes, and getting it to the right texture is key. It should be squeezably soft - soft enough to press but still holding its shape.
If the butter is too soft, it can make the cupcakes greasy and cause them to collapse as they cool. On the other hand, too-hard butter won’t blend well, often resulting in peaked, “volcano” - like cupcakes.
For best results, take the butter out of the fridge about an hour before baking. When it’s just right, your cupcakes will bake up with a gently rounded top, perfect for decorating!
4. Under & Over Mixing Your Batter
Under-mixing cupcake batter results in a sticky, uneven batter that doesn't incorporate ingredients fully, leading to greasy, peaked cupcakes with a tough crust. Over-mixing, on the other hand, adds too much air into the batter, causing the cupcakes to rise excessively in the oven and then collapse as they cool, which leaves a shrunken centre and uneven texture.
How to Get the Perfect Mix: After adding dry ingredients, mix for about a minute. Add milk and vanilla, mix for 30 seconds, scrape the sides, and mix for another 10-15 seconds max. Properly mixed batter will produce cupcakes with a uniform rise, golden colour, and soft, consistent texture. Remember, it’s better to slightly under-mix than over-mix!
5. Oven Temperature: Why It Matters
An oven that’s too hot or too cold can quickly ruin a batch, even if everything else is perfect. Investing in an oven thermometer can make a big difference, as ovens often don’t hold the exact temperature set. For cupcakes, aim to bake at 170°C (338°F), as even small temperature deviations can lead to overcooked or undercooked results.
If the oven is too hot, cupcakes can turn overly brown and peak in the centre, as the tops crust over while the batter underneath tries to rise. On the other hand, if the oven is too cold, cupcakes bake slowly and may spread out of their cases or sink in the middle due to lack of structure.
To avoid these issues, always preheat your oven, confirm the temperature with a thermometer, and stick to 170°C unless otherwise specified. Keep an eye on your cupcakes as they bake, but avoid frequent door-opening to prevent sudden temperature drops.
6. Filling Cupcake Liners Properly
How you fill cupcake liners plays a big role in how they bake. Aim to fill each liner about two-thirds full for the best rise without overflow. Overfilling can cause the batter to spill over, creating uneven tops, while underfilling may result in cupcakes that don’t reach the top of the liner.
For consistent portions, try using a measuring cup or ice cream scoop. This ensures each cupcake bakes evenly, with a nice, rounded top—perfect for decorating.
7. Avoiding Sticking: Greasing & Lining Tips
To prevent cupcakes from sticking, using quality liners is key. Cheap liners can sometimes adhere to the cupcake, making them difficult to remove cleanly. For extra assurance, lightly grease the top edges of the cupcake pan where batter might overflow.
If you prefer going liner-free, be sure to grease each cupcake well with a non-stick spray or a light coating of butter.
8. Testing for Doneness
To check your cupcakes are baked to perfection, start with the toothpick test. Insert a toothpick into the centre of a cupcake. If it comes out clean or with just a few crumbs, your cupcakes are done. However, if there’s wet batter on the toothpick, give them a few more minutes.
Another reliable method is the bounce-back test: gently press the top of a cupcake. If it springs back to its original shape, it’s fully baked. If the indentation remains, they need a bit more time in the oven.
Be cautious not to over-bake, as this can dry out your cupcakes and create a tougher texture. By testing carefully, you’ll achieve soft, moist cupcakes with a perfect crumb every time.
9. Allow for Cooling Time
Proper cooling is essential to maintain the texture and shape of your cupcakes, especially before frosting. After baking, let the cupcakes sit in the pan for a few minutes to set, then transfer them to a wire rack to cool completely. Frosting too soon can cause the icing to melt and slide off.
Cooling on a wire rack also prevents the cupcakes from becoming soggy, as it allows air to circulate around them. Taking the time to let your cupcakes cool fully results in a better presentation and flavour.
10. Cupcake Storage
Proper storage keeps your cupcakes fresh and maintains their texture. For unfrosted cupcakes, store them in an airtight container at room temperature for up to two days. If they’re frosted, refrigerate them in a container to keep the frosting intact.
To prevent dryness, bring refrigerated cupcakes to room temperature before serving. For longer storage, unfrosted cupcakes can be frozen in a sealed container for up to a month—just thaw and frost when you’re ready to enjoy.
Can Cake Recipes Be Adapted into Cupcake Recipes?
This is a question we get asked quite a lot at Crumbs & Doilies. Many people love our larger cake recipes and wonder if they can simply scale them down to make cupcakes. The short answer? No
Larger cake recipes, particularly those that use the creaming method (where butter and sugar are whipped together before adding eggs and flour), tend to be heavier on air incorporation. While this method is great for creating airy, light cakes, it doesn’t always translate well to cupcakes.
Basically, it’s a case of over-mixing (which is bad, and we would not recommend doing…ever!) because cupcakes just can't take that amount of air.
Final Thoughts
Baking the perfect cupcake is easier than you might think once you focus on a few key techniques. By paying attention to these details, you can ensure your cupcakes turn out just right, whether for a special occasion or a well-deserved treat.
To recap our top tips:
- Butter consistency: Get your butter to that squeezably soft stage - neither too hard nor too soft.
- Batter mixing: Avoid overmixing or undermixing the batter (if you have to, slightly undermix), aiming for that perfect smoothness and balance.
- Oven temperature: Always use an oven thermometer to ensure your cupcakes are baked at 170°C for ideal results.
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