I was wondering if anyone had some tips for making pouring batter into cupcake pans easier. also how to get them more uniform in size. I have had several orders lately and am getting frustrated with them not being uniform in size and taking forever pouring the batter neatly in the liners Thank you so much for any suggestions or input.
I agree with the ice cream scoop method. For thinner batters, I put it in a large squeeze bottle with a large hole cut in the tip. You can't guarantee that each liner has the same amount, but you can eyeball if pretty well. Very fast, very clean. Doesn't take long to fill the bottle if you use a funnel with a large hole.
I use a 50ml scoop - perfect every time in my mind. a 60ml(1/4 cup) is way too much.
I use a 50ml ice cream scooper - I spray it with butter spray and it all pretty much just plops out.
I just use my pampered chef ice cream scooper that I've had for years. 2 scoops seem to fill it a perfect just over halfway. It's the medium pampered chef scoop, I got it to make perfectly round drop cookies!
I also use the Pampered Chef icecream scoop they come in 3 sizes, I use the large for the standard size & the small for the mini (one scoop each),
Your cupcakes can never go wrong with a scoop they will all be the same size, another tip is to tap the tray a couple of times (on the floor) before putting it in the oven to release any air bubbles
Good luck! 
I also use the Pampered Chef icecream scoop they come in 3 sizes, I use the large for the standard size & the small for the mini (one scoop each),
Your cupcakes can never go wrong with a scoop they will all be the same size, another tip is to tap the tray a couple of times (on the floor) before putting it in the oven to release any air bubbles
Good luck!
The large pampered chef scoop is a #20 (it's on the part that actually "scoops" out the product)
The medium is a #40 and the small is a #60, if you're looking for comparables at a kitchen or restaurant store.
I just put it in a disposable pastry bag and squeeze out the same swirl amount in each one.. not perfect but clean and fairly uniform. I love the pampered chef cookie scoop idea though, I have one and may try that.
I pour my batter into a gallon size zip loc bag, seal it, then cut the tip off a little of one corner. Pour into cups, I visually pour. I think using the baggie makes seeing the amounts so much easier and you've got total control over the amount and no drips!!
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