I made some blueberry lemon cupcakes with a lemon creamcheese frosting. I had three major problems.

1. some turned out flat others domed. some even lopsided

2. Frosting was a little runny so I was unable to acheive the look I wanted it just souped to the sides

3. When I tried to remove the cupcake liner to taste one the bottom of the cupcake stuck to the liner. not sure if it was from under baking or the blueberries at the bottom.




I'm taking them to work tomorrow and really wanted to impress the ladies so they would believe I can do this and maybe even place orders or reccomend people to me....maybe I'm just kidding myself. maybe I can't do it

1. You need to put the EXACT same amount of batter in each liner to make the cupcakes all the same. If they were lopsided, is your oven level?

2. Were the cupcakes still warm?? It too could cause the icing to slide. If it was just the icing you could have added more sugar to thicken it up.

3. If you toss your berries in some of the flour, it helps them from all sinking to the bottom.

HTH and, from my experience, taste always trumps looks at the office!!!

Hmmmm....if your icing was runny perhaps more powdered sugar would help. I bake my cupcakes at 325 and check them at the minumum time for doneness- often they are done enough. I also measure my batter with a cookie/ice cream scoop so they turn out similar in size. For your current situation you could scrape off your icing and make new buttercream- piped on to look pretty- and I am sure your co-workers will eat em up!

I find it easiest to use a measuring cup when I do cupcakes that only fill the liners half way up. (After reading Confetti Cakes that's why she said to do anyway). So far by doing this my cupcakes have come out pretty even in size. As with the buttercream you could add some more powdersugar, that should help it from being runny.

ok so I didnt use an ice cream scoop i thought I had them pretty even but now I know I have to always use a measure.

The cupcakes were fully cooled when I iced them. I added lemon juice to the frosting and it made it taste really yummy but it didnt thicken like planned I didnt want to add more sugar because I thought it would ruin the flavor.

I think the most dishearting thing was them not coming out of the liners.
I knew they weren't perfect but they still looked pretty cute and rustic but then the whole bottom stuck thats where i lost it.

I used about 3/4 cup of blueberries and tossed them in 1tsp flour before folding them into the batter. should I have used more flour than that?

Did you spray your cupcake liners with a vegetable spray? I always put a light spray in my liners first and my cupcakes come out fine.

were they completely cooled before taking out of liner? I have never greased the liners.

Any time I am using berries, I mix them with a much healthier amount of flour in a bag or bowl. Then just dump them in a colander and shake off the excess.I don't measure. They just take what they need.

They were cooled when I went to take it out of the liner. I only took out one for eating the rest are still in the liners. I didnt spray the liners and never have for anyother cupcakes. Could it be that I didnt cook them long enough. they looked done so I took them out of the oven about 2 mins ahead of the time on the recipe.

ah I bet the berries fell to the bottom and thats what is sticking? Does it look like that? I never did that, that I can remember, so can't help

Regarding the runny cream cheese frosting...did you use fat-free or low- fat cream cheese? Those never work for me. I use full-fat cream cheese, and the frosting stays firm.