Baking your own cupcakes at home doesn’t have to be tricky. All you need is to follow some tips so you can learn how to bake perfect cupcakes. Learn some cupcakes 101 with these 15 tips for perfect cupcakes.
Be sure to read the rest of the cupcake 101 baking series posts:
Cupcakes 101: 6 Reasons Why Your Cupcakes Are Sinking In The Middle
Over the years on this blog, it’s the cupcake recipes that are the most popular. You guys seem to love your cupcakes. And I’m so glad, because I do too. When I worked at a bakery, my job was to whip up batches of perfect cupcakes every day. Basically heaven. Since then, I still love when I get an opportunity to bake cupcakes for someone’s special day like a wedding or a shower. And isn’t that what we bake cupcakes for? All those special events! So I wanted to help you to be able to learn how to bake perfect cupcakes for all those special events in your life by giving you my 15 tips for perfect cupcakes.
Forget calling the bakery. And move away from the boxed cake mixes at the grocery store. It’s time to learn how to bake perfect cupcakes.
So I put together a list of 15 tips for perfect cupcakes.
15 Cupcake Tips
1. Prepare your pans ahead of time
Be sure to prepare your pans with cupcake liners before you begin making your batter. Your leavening agents go to work right away which means if your batter is sitting around while you prepare your pans you are losing some of that precious carbon dioxide which could result in flat cupcakes. my favorite cupcake liners are these greaseproof cupcake liners.
These are the cupcake pans I own and love as well.
2. Pre-heat your oven.
After you prepare your pan, the next thing you need to do is pre-heat that oven! You want your oven hot and ready to go when you are done making your batter so your cupcakes can bake immediately and properly. Your leavening agents- baking powder and baking soda- react to heat- so if not properly heated your cupcakes could bake unevenly.
For more oven 101 then give this post a read.
3. Use The Best Possible Ingredients
Invest in quality ingredients when baking your cupcakes like good quality butter. Cheap butter actually contains more water and air, so that means less flavor. My preferred brand of butter is Cabot, and I always make sure to use unsalted butter. Unsalted butter means you can control the amount of salt you add to your cupcakes.
I also make sure to buy and only use pure vanilla extract. My favorite vanilla extract is Nielssen-Massey, but if that’s not available to you. McCormick pure vanilla extract is a fantastic grocery store brand. Just remember, quality fresh ingredients means a quality cupcake in the end.
4. Use Room Temperature Ingredients
Be sure your butter, eggs, and other ingredients like your cream cheese, yogurt, and/or milk are at room temperature. Room temperature ingredients are easily incorporated with each other and are able to trap air. That air when inside your oven, expands helping to create a light and fluffy cupcake.
To soften your butter, you want to bring it to room temperature by letting it sit on your counter for about an hour. Here are 3 ways to soften your butter quickly if you forget to take it out ahead of time.
To bring your eggs to room temperature quickly, simply place them in a bowl of warm water for 10 minutes. This is one my baking secrets that will help you save time. You can download the rest of my time-saving baking secrets below 🙂
Easy Vanilla Cupcakes
Ingredients
For the cupcakes
- 1 1/2 cup (180 g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 8 tablespoons (1 stick, 113 g) unsalted butter melted, slightly cooled
- 1 cup (198 g) granulated sugar
- 2 large eggs at room temperature
- 1 egg white
- 1/2 cup (120 mL) whole milk room temperature
- 1 tablespoon vanilla extract
For the buttercream
- 1 1/4 cups (283 g, 2 1/2 sticks) unsalted butter softened
- 2 1/2 cups (283 g) confectioners sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- pinch table salt
Instructions
For the cupcakes
- Prep oven and pan. Position a rack in the center of the oven preheat the oven to 350°F (177°C). Line two cupcake pans with paper liners. Set aside.
- Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking powder and salt until evenly combined. Set aside.
- Combine wet ingredients. In a separate mixing bowl, whisk together the melted butter and sugar. Whisk in the egg and egg white until incorporated. Whisk in the vanilla.
- Alternate dry ingredients and milk. Alternate adding the dry ingredients and milk into the wet ingredient mixture, beginning and ending with the flour mixture. I do this in 3 additions (flour, milk, flour, milk, flour). Stir just until the last of the flour has been mixed in. Do not overmix.
- Bake. Divide the batter between the prepared paper liners, filling each about 3/4 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
For the buttercream
- In a stand mixer fitted with a paddle attachment (or use a hand mixer but the time will take longer to cream) cream the butter until light and fluffy about 1 to 2 minutes.
- Add powdered sugar. Add the powdered (confectioners sugar) a half cup at a time with the mixer off. Mix on low speed until incorporated.
- Add remaining ingredients. Add in your heavy cream, salt, and vanilla extract, and mix on medium to high speed for 7-8 minutes until light and creamy. Once cupcakes are cooled, fill the piping bag and pipe the frosting on top. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Video
Notes
- Make Ahead: These cupcakes can be made ahead 2 days in advance, covered, and stored at room temperature. The frosting can also be made 7 days in advance, covered, and stored in the refrigerator until ready to use. If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.
- Freezing: You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!
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Baking Tips:
- Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife.
- Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe
- Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it's still fresh. If it doesn't throw it out.
- Use an oven thermometer to make sure that your oven is heated correctly.
Comments & Reviews
Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.