Surely you have a 1/4 measuring cup in your cupboard that you could use - if your making standard size cupcakes...
I was just reading and contributing to a blog about this very subject - the things we are sold - when in actual fact - we *have* the equipment right under our nose.
If your cupcakes are smaller than 1/4 cup measuring cup size - why not just use a tablespoon...
They have both *worked* for me all of these years.
Bluehue
There are called Portion Scoops and if you have a restaurant supply store in your town they will have them. I use the 3 T one. They are inexpensive and wonderfully convenient.
Lolll - so are measuring cups and tablespoons that we all have in our cupboards....Just as conveniant as *special portion scoops*
Yes, i can buy these things wholesale - but why would i 
I think people who sell special portion scoops could sell ice to the Eskimos - lolllllllllll
Bluehue
It's all about the convenience. I've used measuring cups and spoons before and they are both very messy. Also, with nothing to scrape out the inside on the spoon or cup, the portion sizes are almost never exactly the same.
A flat bladed butter knife works a treat for getting the batter out of a measuring cup... even a smaller version which is called a Pate knife.
But i can see its 
for some - so i will say OK - and leave it at that.
Bluehue
Well, here's why. Obviously she's been getting by, but she is looking for a faster, better way.
I have made cupcakes for years exactly the way you say. I took a measuring cup, scooped and dumped.. Often, I would have a spoon in the other hand to scrape the measuring cup if I needed them to be uniform. It worked OK. But, not everyone was exactly the same size. Then I didn't care.
But now, it matters. My time also matters. For a one-time $7 purchase, I can scoop and dump and scrape clean very quickly with one hand. Every cupcake comes out the same size, every time. They also help considerably for those in business since you can better plan for expenses. It is considerably less effective to have a batch make 20 cupcakes one day and 28 the next.
In addition, it is even more critical for the home cook. If she needs a certain amount of cupcakes for school, and uses the wrong measuring scoop, she'll be making a double batch. That sucks.
Pre-measured scoops are useful and good for a lot of us Eskimos.
Well, here's why. Obviously she's been getting by, but she is looking for a faster, better way.
I have made cupcakes for years exactly the way you say. I took a measuring cup, scooped and dumped.. Often, I would have a spoon in the other hand to scrape the measuring cup if I needed them to be uniform. It worked OK. But, not everyone was exactly the same size. Then I didn't care. Really - most odd.
But now, it matters. My time also matters. For a one-time $7 purchase, I can scoop and dump and scrape clean very quickly with one hand. Every cupcake comes out the same size, every time. They also help considerably for those in business since you can better plan for expenses. Oh please - i am in Business and the way i fill my cupcases is no more time wasting or an ill planned Business Plan than your way. It is considerably less effective to have a batch make 20 cupcakes one day and 28 the next..... again i say REALLY - i haven't had that happen - the measuring cup i use delivers the same ammount in all the cupcake cases - But each to thier own -
In addition, it is even more critical for the home cook. If she needs a certain amount of cupcakes for school, and uses the wrong measuring scoop, she'll be making a double batch. That sucks....Lolll - thats called not paying attention - surely one would realise after the first cupcake - Pre-measured scoops are useful and good for a lot of us Eskimos.... I am glad for you and your fellow Eskimos.
1/4 cup measuring cups work just great for this busy little Eskimo just as a Tablespoon does...
Happy caking...
Bluehue.
If you only occasionally bake then the measuring cup and spoon method is perfectly fine. But if you're baking all the time or making cupcakes to sell then the scoop is a great invest. Speaking as someone who's used but method I wouldn't give up my scoop. I'm able to work cleaner and more efficiently.
I guess the reason i laugh at the wonderful invention of the Cupcake Scoop - is because it is actually an Ice Cream Scoop...
And yes we have them way over here = in 3 sizes...
And they are still called Ice Cream Scoops.
: ) by the way mines is just an "icecream" scoop from the grocery store. It costed several dollars less than the cupcake scoops I saw online. I figured out they were the exact same thing too
No need for all that attitude, Blue! This seems like something you feel extremely strongly about, so there's no need to go 'round and 'round about whose method is superior. But, for the record, I never asked for anyone's opinion on whether or not I should buy a stinkin' scoop!
matthewkyrankelly, you hit the nail on the head! And to add to it, if there's a tool out there that will make my baking (and by extension, my life) easier, then I'm going to use it!!
FACSlady, 1/4c = 4 Tbsp. I think that's probably the one I'll go with. I like my cupcakes nice and rounded on top, so they're not laden with frosting.
Thea519, I worded that awkwardly; I know that 1/4 cup equals 4 tablespoons ( I teach cooking to kids), but thank you for that. So Is that the measurement you use?
Ranea5463, you use 3 tablespoons? Thanks for answering, but I'm still confused. And do you all use level tablespoons or are they rounded?
FACSlady- Lol, sorry! I misunderstood! And to answer your question, I've never really used an EXACT measurement. I use my 1 Tbsp measuring spoon and dip until they're between 1/2 and 3/4 of the way full. That's usually somewhere between 3 and 4 Tbsp.
Didn't know they invented a "cupcake scoop". I actually use my 4 tbsp ice cream scoop for recipes that are thicker. I like the curved piece inside the scoop that scrapes most of the batter out. For my runnier batters, I use a 1/4 dry ingredients measuring cup. Just a personal preference. Get the same no. of cupcakes each and every time. I also tried putting batter into piping bags ...saw this somewhere on youtube but that was very messy.
No need for all that attitude, Blue! This seems like something you feel extremely strongly about, so there's no need to go 'round and 'round about whose method is superior. But, for the record, I never asked for anyone's opinion on whether or not I should buy a stinkin' scoop! Lolllll - all the Attitude - thats hysterical.
I'll have my say just like the rest of you have your say - thank you very much..... last time i looked you weren't the person to tell me otherwise -
Attitude - that is so par sae....lollllllllllllllllllllllll
Nope, can't say i have ever felt strongly about a $1.50 icecream scoop - good grief - what fool would. lollllllllllllllllll
Oh sorry - i thought the thread was about - ...what would one use ...thus the answers...
I must have misread the original post - what actual subject was this thread meant to be about -
Slap forehead - perhaps it was about *the pecking order of some on this Forum - you think? - lolllllllllllllllllllllllll
Hysterical..............................*yawn*
Bluehue
matthewkyrankelly, you hit the nail on the head! And to add to it, if there's a tool out there that will make my baking (and by extension, my life) easier, then I'm going to use it!!
FACSlady, 1/4c = 4 Tbsp. I think that's probably the one I'll go with. I like my cupcakes nice and rounded on top, so they're not laden with frosting.
I get mine from www.webstaurantstore.com If you buy 2 you can save on the shipping. I have what is the equivalent to a 3-1/2 TBSP. Works great on my liners that are 2" wide on the bottom.
I love using mine, and it makes wonderfully uniform cupcakes every time.
Yes, like Norpro. Vollrath also makes them. There are good restaurant supply stores that carry them for under $10. They have a number printed on the moving arm of the bowl that indicates the size. I use a number 20 for my cupcakes - a tad over 3 tablespoons.
I keep three sizes, smaller for cookies, larger for muffins. Personally, I find them handy.
Mine is #24, the 1.33 oz. all silver colored scoop, it is $6.99 at www.webstaurantstore.com
Item # is 92247155
I got 2 and have one packed away for future use. I would never use anything else, it makes perfectly domed cupcakes that go just to the top of my liners.
OP if you're interested in seeing how a #24 scoop fills a standard cupcake liner you can check out a photo comparison album I made a few months ago. I was really comparing cupcake liners but a visual might help you decide whether you want a #24 or the regular ice-cream scoop (which I believe is equivalent to a #20). I have both as some of my batters do well with different size scoops.
https://www.facebook.com/media/set/?set=a.370304816369902.79729.324144164319301&type=3
Wow, is this a heated discussion or what?!?
I already had a medium cookie/ice cream scoop and that is what i use. I got it from Bed, Bath, & Beyond and used my 20% off coupon. I scoop the batter and level it off with a rubber spatula. Two scoops of this fill a standard size liner perfectly for them all to be uniform. it's not a lot of work at all and they all bake up exactly the same. FWIW, i had no idea there was a such thing as a cupcake scoop. It's all about marketing for sure!! 
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