Flat Cupcakes?

Baking By Meech46 Updated 28 Mar 2014 , 4:59pm by Mamabakes3

Meech46 Posted 1 Oct 2011 , 5:56pm
post #1 of 8

I cannot seem to EVER get my cup cakes to dome? Why? I always use DH or Pilsbury mixes and they always come out flat...

7 replies
imagenthatnj Posted 1 Oct 2011 , 6:17pm
post #2 of 8

I like my cupcakes flat, but here's a tutorial that might help you. Are you doing the rising the temperature and then lowering the temperature thing?


MimiFix Posted 1 Oct 2011 , 6:47pm
post #3 of 8

imagenthatnj is correct, start the cupcake at a higher temperature, 400 degrees F for a few minutes. Once you see the dome starting to form drop the temp back to 350 degrees F. I also suggest you fill the cups a little higher if you like a nice full domed top.

Mixes are formulated for certain effects, so perhaps the mixes you use are intended to bake flat cupcakes. With that in mind you could add a pinch more leavener to boost the dome.

Osgirl Posted 1 Oct 2011 , 7:07pm
post #4 of 8

I bake at 400 for 5 min and then turn the temp down to 350 for the remainder of the time. That said, I don't use box mixes so I'm not sure if that would help, but it's worth a try.

Spoiled1 Posted 1 Oct 2011 , 7:53pm
post #5 of 8

I find that Pillsbury and DH both seem to come out flat. I have tried the cake temp differences and it seems to help a bit, but I have gone to Betty Crocker and it seems to work so much better for getting nice domes. hth

Bakedivas Posted 3 Oct 2011 , 4:23am
post #6 of 8

Make it home made and you will not have that problem.

Kitagrl Posted 3 Oct 2011 , 4:38am
post #7 of 8

I recently discovered its the higher temp. I usually bake cakes on a lower temp, and they bake flat...so my cupcakes do the same. Baked cupcakes at my grandma's house recently and her oven runs hot (I found) and the cupcakes had a gorgeous dome on them instead of flat...same recipe (doctored box) and same pans...only variable was oven temp.

Mamabakes3 Posted 28 Mar 2014 , 4:59pm
post #8 of 8

AI disagree on the homemade thing. I've made scratch cake recipes before and they've come out flat too. I believe it's the temperature trick. :)

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