nicolesprinkle Posted 29 Sep 2010 , 4:17pm
post #1 of

I am baking cupcakes using boxed mix. Exactly how much batter should I use per cupcake to get them perfectly round on top? Thanks!

30 replies
iluvpeeks Posted 29 Sep 2010 , 5:32pm
post #2 of

Hi I always fill the cups 2/3 full. I also bake at 400 for 5 minutes and then turn oven down to 325 and finish baking. I always get nice round tops on my cupcakes. I have also seen people post that they bake at 400 for 5 minutes, and turn oven down to 350. Its your choice, but it has never failed me.

cab333 Posted 29 Sep 2010 , 5:48pm
post #3 of

Just curious to know what the temp switch does? icon_smile.gif

iluvpeeks Posted 29 Sep 2010 , 6:12pm
post #4 of

The higher temp cooks the outside of the cupcake fast, so the middle of the cupcake has nowhere to go but up. HTH. It really does work. I have even done this with carrot cupcakes, and they also got a nice top.

Ruth0209 Posted 29 Sep 2010 , 6:44pm
post #5 of

Fill one cupcake paper up (2/3 to 3/4 full), bake it and see how high it rises. Then adjust as needed. You don't have to bake 12 at a time.

fondantgirl Posted 29 Sep 2010 , 7:05pm
post #6 of

I always use the medium size ice cream scooper to fill my cupcake liners. They are perfect every time and the same height. Here is a link to a pic of the ice cream scoopers I am talking about. http://www.sz-wholesale.com/p/Microwave-Ice-Cream-Scoop/Stainless-Steel-Ice-Cream-scoops-30677.html

I use the small one for mini cupcakes, the medium one for regular size cupcakes, and the large one for jumbo cupcakes. icon_smile.gif

Then I bake most of my cupcakes at 350 degrees for 20 min. The only ones I bake for 18 minutes and not 20 are low fat cupcakes(replacing the oil with applesauce)!

leily Posted 29 Sep 2010 , 7:15pm
post #7 of

I use a #20 scoop which holds right about 3T

UpAt2am Posted 29 Sep 2010 , 7:30pm
post #8 of
Quote:
Originally Posted by leily

I use a #20 scoop which holds right about 3T




yep, i use my 1/4 cup measuring cup and it's perfect every time. i like mine flat on top (for decorating purposes) so i don't adjust the temp. but i've heard that works. i've also heard baking cold batter will give you the dome as well HTH

UpAt2am Posted 30 Sep 2010 , 12:52am
post #9 of
Quote:
Originally Posted by leily

I use a #20 scoop which holds right about 3T




yep, i use my 1/4 cup measuring cup and it's perfect every time. i like mine flat on top (for decorating purposes) so i don't adjust the temp. but i've heard that works. i've also heard baking cold batter will give you the dome as well HTH

nicolesprinkle Posted 30 Sep 2010 , 3:04pm

So I filled them with 1/4 cup measuring cup since I don't have a scoop (I will be shopping for a scoop to make things go faster though!!) and I used iluvpeeks suggestion about adjusting the temperature and they turned out perfect!!! Thanks so much everyone!!

leily Posted 30 Sep 2010 , 5:45pm
Quote:
Originally Posted by nicolesprinkle

So I filled them with 1/4 cup measuring cup since I don't have a scoop (I will be shopping for a scoop to make things go faster though!!) and I used iluvpeeks suggestion about adjusting the temperature and they turned out perfect!!! Thanks so much everyone!!




Take a look at cookie scoops, portion scoops, and ice cream scoops. Look on the metal peice that actually "scoops" out the product, on it will be a number. I forget exactly what the final measurement is, but the number has to do with how many scoops in a larger qty. I also have a #30 and #40 that i use for cookies and mini cupcakes (and meatballs!)

pinkjacs Posted 30 Sep 2010 , 7:49pm

2 thirds full is perfect!!

srkmilklady Posted 30 Sep 2010 , 8:00pm

I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!! icon_cry.gif
What am I doing wrong? icon_redface.gif

leily Posted 30 Sep 2010 , 8:17pm
Quote:
Originally Posted by srkmilklady

I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!! icon_cry.gif
What am I doing wrong? icon_redface.gif




It seems this happens when your liners are just a little to big for your pan, so as the batter goes in and it weighs the liner down it slides down in the pan, but the sides will fold in b/c the bottom of the liner is bigger than the bottom of the "cup" in your pan.

srkmilklady Posted 30 Sep 2010 , 8:25pm

Thanks leily...I'll have to look at that. I hope that's all it is!

UpAt2am Posted 2 Oct 2010 , 12:40am
Quote:
Originally Posted by leily

Quote:
Originally Posted by srkmilklady

I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!! icon_cry.gif
What am I doing wrong? icon_redface.gif



It seems this happens when your liners are just a little to big for your pan, so as the batter goes in and it weighs the liner down it slides down in the pan, but the sides will fold in b/c the bottom of the liner is bigger than the bottom of the "cup" in your pan.




yep i find that happens when i use one specific pan of mine. all the rest of my cupcake pans are the same size (the kind you'd buy at walmart/target/etc.). the one that gives me the fits is the one that was handed down to me in college by my mom. they are a smidge smaller and makes my liners sink inward.

srkmilklady Posted 2 Oct 2010 , 2:24am

It's funny that I wouldn't think that it would be the pans...just thought it must be the cupcake liners. Thanks leily and mandie...I guess it's new pans tomorrow! thumbs_up.gif

iluvpeeks Posted 4 Oct 2010 , 12:30am

nicolesprinkle I'm glad you had success with your cupcakes!

dnrlee Posted 4 Oct 2010 , 3:55pm

I don't get it. I put the cupcakes in the oven at 400 and ended up leaving them for 7 minutes at 400 before turning them down to 325. They were doming beautifully but when I turned them down, they flattened out. Any suggestions?

iluvpeeks Posted 4 Oct 2010 , 5:06pm

dnrlee I have also seen several people baking at 400 for five minutes, then turning down to 350. Or someone also posted that as soon as they put the cupcakes in the 400 oven they turn down to 325. Give that a try. I have never had that happen to me. Kathy

dnrlee Posted 4 Oct 2010 , 5:22pm

thanks Kathy - I'll give that a try.

Ivy383 Posted 4 Oct 2010 , 5:27pm

I use my 1/4 cup measuring. It works great! icon_smile.gif

khgracie Posted 4 Oct 2010 , 5:33pm
Quote:
Originally Posted by Cake_Girl4


Then I bake most of my cupcakes at 350 degrees for 20 min. The only ones I bake for 18 minutes and not 20 are low fat cupcakes(replacing the oil with applesauce)!




This is good to know! I baked some cupcakes last night for 19 minutes, using apple sauce, only because I was out of oil, and wondered why the bottoms were a bit well done. Thanks for the info! Funny how much difference a minute can make!!

dmt2teach Posted 18 Jun 2013 , 11:37pm

Thanks SO much for this advice!!  I was getting ready to bake my cupcakes at 300 like I normally do for my cakes.  SO glad I followed your advice because they came out perfect using a 1/4 cup and following your temperature guidelines.  Thanks again!

BAB1328 Posted 18 Aug 2013 , 11:18pm

I have never been able to make a good cupcake until I read your post on the cooking temp suggestion. I just want to know will cooking at 400 for 5 min than drop it down to 325 for remaining cook time will this work on an electric oven? I have always used a gas oven but moved to a location with electric ovens so using them is still an unknown territory for me. Thanks.

LaurasBoutique Posted 18 Aug 2013 , 11:26pm

I use a regular size ice cream scoop for vanilla cupcakes, and a larger ice cream scoop for chocolate cupcakes.  Just really easy to remember.  Reason for the difference is that in the chocolate ones you use cocoa and that changes the chemical balance, so it rises that little bit less.

 

Never heard of lowering the temperature while baking the cupcakes...  Not sure you need to do that if you have the right recipe...

MissJoyous Posted 14 Nov 2013 , 7:30am

Question ~ for those of you who bake cupcakes at 400 for 5 minutes, what would the rest of the time be at 350 or 325?

MimiFix Posted 14 Nov 2013 , 1:33pm

350 F and bake until done. Length of time depends upon size of cupcake, recipe, and your oven. Anywhere from 10-20 minutes; maybe longer. Keep checking.

MissJoyous Posted 14 Nov 2013 , 1:58pm

Thank you ~ I appreciate your response! I usually bake regular cupcakes at 350 & start checking at 18 minutes... I don't always get that 'dome' top so this might be something to try.

 

I'm also working between a 20 scoop & a 24 scoop still trying to figure out which one works best; not sure which one is truly 3 tablespoons. Also for the MINIS ~ I don't have a scoop yet, but I need to find one quick because scooping & scraping from a tablespoon doesn't ensure even consistency & this weekend I'm baking 600 minis!!! Ay yi yi!

Jenny BakesAlot Posted 9 Mar 2014 , 12:47am

I put my pan on a scale, use a batter dispenser and drop 1.3 or 1.4 oz. per cupcake for standard sized cupcakes.  Then I bake at 350 for 14 minutes.  They are perfect every time.  (I know this is very late, but, oh well!)

Quote by @%username% on %date%

%body%