I like using an ice cream scoop -- the kind with the press button that releases the ice cream from the scoop -- to put the batter in the cupcake cups. Uniform cupckaes every time and no messy fingers.

Can you guess what I'm baking right now?

How does the batter not drip from the sides of the scoop when you scoop it out of the bowl and into the cupcake liners? That's the problem I always have. The drips.

I like the ice cream scoop as well. However, I am having a hard time finding the correct size for the perfect cupcake. Does anyone have a tried and true size?? Thanks!

Yes it is useful. I am always using this without any doubt.
I think 1/3 size is always right for my cupcakes. I just saw my scoop and because of this is too old I couldn't find out size but I just put 1/3 cup of water in that and it's perfect.

Thanks
Nitu

I use the Pampered Chef scoop as well and it works great. However, I do have a problem sometimes with my cupcakes. When I take them out of the oven, they tend to shrink and sink in the middle. Shouyld I use more batter?

Thanks to everyone for your suggestions on the perfect size! I am going to be trying them all out!

I read earlier this week or maybe last week someone using a candy melt bottle! THat way you squirt and move on to the next cupcale and there is no mess! I havent tried it yet, but I when I do cupcakes I will try this method!

All I do is cupcakes and I use a Farberware ice cream scoop that I bought at Walmart for about $6. It is the type that has the lever on it too. Pampered Chef had good scoops too and their little one is perfect for mini cupcakes!!