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Cupcake Pan size

post #1 of 18
Thread Starter 
I am very frustrated because I am trying to find if there is such a thing as a cupcake pan that is somewhere between the standard regular cupcake size and the jumbo muffin size. I found one company that advertises a pan that is 3.5 oz. (mine regular pan is 2oz.) however the measurements are almost identical to mine. My current pan measures 2.5 in. on top; 2 in. on bottom and 1 in. deep. the one that is 1.5 oz. more measures 2 3/4 in. on top; 1 5/16 in. on bottom and 1 in. deep. I cannot figure how this can be an extra 1.5 oz.

If anyone knows of any pan that is slightly bigger than the standard but not as big as the jumbo (which is 6 oz.) I would greatly appreciate it.

Thanks so much.
post #2 of 18
I am unable to answer because I too am looking for the same kind of pan. If I do find something I will post here!
post #3 of 18
Does anyone know is 3.5 or 3.8 is the standard oz?
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #4 of 18
You don't need to change the pan size. You change the liner.

I use the tulip liners and to me, it is the perfect size between the two. A little bigger, but still one serving.
post #5 of 18
Yes Barb. You can find cupcake pans with size you asked for. CooksDirect.com, they are selling Nordicware cup cake pans along with many other popular brands. Just visit that site and choose your pan.


www.cooksdirect.com
post #6 of 18
Just a small hijack here...

I just used my mini-cupcake pans for the first time in a long time and had bought new liners... I didn't know that there were different mini pans out there.. the liners were too big... either that or I have been using the wrong pans for years and somehow the liners that I used to buy worked...

Who knows...
post #7 of 18
AAtKT, you must have the USA mini pans, also sold by William Sonoma and Sur la Table. I finally had to special order the liners in large quantity, which turned out to be money saving.
post #8 of 18
I honestly don't remember where I got them or who made them I have had them so long... Though, I think I am going to look for some "regular" sized mini cupcake/muffin pans that fit the liners I now seem to find...

Who knows what I will discover next... icon_rolleyes.gif
post #9 of 18
I know this topic has been discussed before, but I still can't seem to get it right! I'm so frustrated! I have cupcake pans, bought I don't know when or where, and the liners you find at Wal-Mart or any grocery store are too flared at the top so they won't go down into the pan. So, when I put the batter in, the liner invariably creases. Aaargh! So I bought some liners at Michael's, paying more for them, thinking they might be better quality, but no, they still creased. One blog said to make sure your liners are the right size for your pan, but when they just call them liners, how are you to know what size to get? And I've never seen different sizes for "average" cupcakes, there's just Jumbo, average, and mini! Am I stupid? Why can't I figure this out? Can someone please mercifully enlighten me? Please?
post #10 of 18
dawnybird, I have the same problem. A lot of my liners crease because they are too wide at the top for my pans. I have one pan where the edges of the cupcake are more steep and one that is more flared out. The one that is more flared out works better with today's liners. My one that is more straight up and down tends to crease. On a random shopping outing in California, I went to Smart and Final and bought a box of 500 Reynolds white liners and they are straight up and down on the sides. I was shocked. So now I use different liners with different pansicon_smile.gif It stinks because I never really know what I'm going to get and I would love to find another pan with the steeper sides because I think the cupcakes are prettier taller vs fat and wide but I haven't had a ton of luck finding another pan like the one I have.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #11 of 18
sillywabbitz,
At least it's good to know I'm not the only one with this problem. (Misery loves company!) icon_smile.gif
post #12 of 18
Quote:
Originally Posted by scp1127

You don't need to change the pan size. You change the liner.

I use the tulip liners and to me, it is the perfect size between the two. A little bigger, but still one serving.



HAA! Exactly!'
'
These are the pans I use
http://www.pamperedchef.ca/ordering/prod_details.tpc?prodId=29404&catId=122&parentCatId=122&outletSubCat=

And these are the liners I use

TALLER SIZE STANDARD 2 x 1-3/4 BROWN LINERS

http://www.charmingcreationsbaking.com/BROWN-GREASE-PROOF-LINERS.html

Yes the liner is almost an inch above the pan but still they turn out great.

http://www.facebook.com/photo.php?fbid=372275932804570&set=a.283809618317869.76640.215268065172025&type=1&theater


I also use the liners from Micheal's and Walmart with the same pan

Wilton/Micheal's:
http://www.facebook.com/photo.php?fbid=259170630781768&set=a.259169580781873.70907.215268065172025&type=3&theater

Walmart:

http://www.facebook.com/photo.php?fbid=291162204249277&set=a.283809618317869.76640.215268065172025&type=3&theater

IMO if the liner is a couple of grams less or more than the pan's cup size,there is no need to change the pan, even better you can use the same pan for more than 3 different sizes of cupcake liners!

HTH
post #13 of 18
Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly. Likewise, if you use a smaller pan than asked for in a recipe this will also change the depth of the batter (deeper) and therefore the batter will take longer to bake.

Read more: http://www.joyofbaking.com/PanSizes.html#ixzz1p9yasnt0
post #14 of 18
It should be common sense. We all fill differently and our ovens are different. Some people don't bring their ingredients to room temp. The slight difference in pan size is no big deal. You just need to check cupcakes after 15 to 18 minutes and gauge the rest. Once you know the number, write it down for future reference.

Cupcations, your liners look like mine. I get them in 200 packs. I only use brown and I use the tulip, mini, and regular for pictures and giveaways (charity and my daughters' endless cupcake needs).

http://www.thebakerskitchen.net/cupcake-and-muffin-liners.aspx
post #15 of 18
Your liners don't flare then crease because of the pan size. You need to "train" your liners before using them. Stuff your new liners into narrow containers, such as the plastic Ziploc-type snack bowls. (Some people use Pringles cans, but I never buy Pringles and I'm not going to buy them just for the can. icon_smile.gif )

After a day or more, your liners will sit straight in the bottom of each cup of the pan instead of flaring.
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