Are Cupcake Liners Necessary?

Baking By dorothymarie Updated 5 Jun 2011 , 1:45pm by dorothymarie

dorothymarie Posted 26 May 2011 , 2:08pm
post #1 of 27

This question has probably been asked here many times but I don't want to read through all of the posts to find the answer and the search function on this site is not very good.

Do I have to use cupcake liners? I am making a lot of cupcakes and mini cupcakes and don't want liners on them. It takes a lot of time to remove them and then they don't come out with smooth sides. Thanks for any info.

26 replies
leah_s Posted 26 May 2011 , 2:31pm
post #2 of 27

Well, first why would you remove them?

Second, yes, generally speaking you want to display the cupcakes in liners. Otherwise everyone is going to be touching everyone's food with their nasty hands.

Frankly, if I saw a display of cupcakes without liners, I certainly would NOT eat them.

Sangriacupcake Posted 26 May 2011 , 2:40pm
post #3 of 27

Remove the liners?...never heard of it! Cupcake liners keep the batter from sticking to the pan, keep the cupcakes fresh, and make them easier to handle.

I make corn muffins without liners, but that's because I want a nice, crispy crust on them.

HomemadeUpgrade Posted 26 May 2011 , 2:40pm
post #4 of 27

I don't understand why you are taking the liners off? Plus wouldn't the cuppies dry out if they weren't in a liner?

warchild Posted 26 May 2011 , 2:40pm
post #5 of 27

If you're making the cupcakes for yourself, don't use liners if you don't like them. If you're making them for a customer, or a competition, it would be unprofessional, not to mention unsanitary, to present cupcakes without liners.

dorothymarie Posted 26 May 2011 , 8:55pm
post #6 of 27

I have to take them off to do this:


imagenthatnj Posted 26 May 2011 , 9:01pm
post #7 of 27

You should have explained sooner!

A lot of people bake the cupcakes in those cones. Here are some threads:

She said in the comment: i add the mixture into the cones then just pop them in the oven

Sangriacupcake Posted 26 May 2011 , 9:05pm
post #8 of 27

Those are cute! But you can bake them right in the cone, unless there's something unusual about them.

I used to make these when my kids were little...brings back memories. icon_smile.gif

dorothymarie Posted 26 May 2011 , 9:27pm
post #9 of 27

Thanks for all the suggestions but I don't want to bake them in the cones. I want to do it like this:

That is why I am asking if I have to bake them in liners.

imagenthatnj Posted 26 May 2011 , 9:35pm
post #10 of 27

You could try a small batch to see what happens. I'm afraid it will depend on your recipe and on the kind of pan you have. You could try greasing it well, and hopefully your recipe has enough fat in it.

I have the Williams Sonoma Goldtouch cupcake pans and I know I can use them without liners, but not sure about the others.

I don't think it matters if they don't come out smooth, because you're going to cover them with frosting.

Hope someone else has other ideas.

Sangriacupcake Posted 26 May 2011 , 10:08pm
post #11 of 27

Ok, now we have the full story! I agree with Imagenthatnj...some recipes are very sticky and some are a little more cooperative. And a lot depends on your pans. Everything sticks to my Wilton cupcake pans! So I'm afraid the only way to find out is to do a test batch. Good luck with this cute project!

scp1127 Posted 27 May 2011 , 4:04am
post #12 of 27

Imagenthatnj... love the goldtouch pans.

Another reason for liners, but not in this application... they stay fresher.

calicopurr Posted 27 May 2011 , 4:50am
post #13 of 27

With your future post, please take the time to be more specific so we can help you without asking you more questions.

Joanna1 Posted 27 May 2011 , 8:45am
post #14 of 27

use silicone liners or a silicone cupcake tray. they will not stick and will give you perfectly smooth sides.

WeeSooz Posted 27 May 2011 , 5:39pm
post #15 of 27

Might be a bit trial and error, but you could grease the tray really well, and flour it. And cross your fingers! HTH.

scp1127 Posted 27 May 2011 , 6:01pm
post #16 of 27

Some high end cupcakes at bakeries and restaurants don't use paper. I have some applications that don't use paper... a gingerbread cupcake split and sabayon is added, sticky toffee pudding. They are fine greased and floured. I don't know about cheap pans, but a cake doesn't bake well in a cheap pan either. Cupcakes in jars look nicer with no paper. Taking the paper off is not a finished look. But this does not apply for you.

One word of caution... if you do not bake in the cone, it will be top heavy. They already have a tendency to topple even when baked in the cone. This would be worse.

cownsj Posted 27 May 2011 , 7:07pm
post #17 of 27

I would think the purpose of the candy is to weight the cone.

scp1127 Posted 27 May 2011 , 9:05pm
post #18 of 27

Sorry... if there is candy, that will help. Many years ago I made them for a birthday party. The kids had a hard time keeping them standing. I think they were third graders. No matter what you do, the design will make them less stable for kids to handle.

lilmissbakesalot Posted 27 May 2011 , 9:22pm
post #19 of 27

Even if you bake them in the cone... they are tippy.

dorothymarie Posted 27 May 2011 , 10:20pm
post #20 of 27

Yes the candy keeps them from being tippy. Thanks everyone for the responses. My grandkids are having an "out of school" party and the theme is ice cream so I am excited to make them for the kids. Ages 8 and 10. 43 of them. Glad the party is not at my house.

micaelasmami Posted 30 May 2011 , 3:41pm
post #21 of 27

use pam baking spray with flour on your cupcake pans first- then you will not need to use wrappers.

dorothymarie Posted 30 May 2011 , 8:04pm
post #22 of 27

Thank you, I will try pam and flour. Or could I use Baker's JoY?

micaelasmami Posted 30 May 2011 , 8:22pm
post #23 of 27

yes, bakers joy works well too! if you do get pam- make sure you get the baking kind - it has the flour in it already. icon_smile.gif

ChosenOne Posted 3 Jun 2011 , 10:04am
post #24 of 27

I made ice cream cone cupcakes recently for a client and ran into the "tipping" problem as well. To remedy it, I took store bought vanilla sandwich cookies and "glued" them to the bottom of the cone with melted white chocolate.


dorothymarie Posted 4 Jun 2011 , 1:56am
post #25 of 27

I made the 36 cupcakes and 36 mini muffins for my icecream cone cupcakes. I sprayed the pans with Baker's Joy and did not use liners. They came out great. No sticking at all. I put them in cupcake holders my hubby make for me. Tommorrow I take them to my grandkids party and with these holders, they will be easy to tote. Here is how he made them:

micaelasmami Posted 4 Jun 2011 , 10:40am
post #26 of 27

I love it!

dorothymarie Posted 5 Jun 2011 , 1:45pm
post #27 of 27

Great idea! Your cupcakes are very cute and look yummy!

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