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Sinking cupcakes

post #1 of 32
Thread Starter 
Why do my cupcakes always "fall" in the middle? They look beautiful in the oven, then after a few minutes, the tops sink. Does anyone know how to prevent this?
post #2 of 32
This happens to me toooooooooooo Im anxious to see who has the fix LOL
post #3 of 32
If they sink AFTER they come out of the oven they are underbaked. Even thought a toothpick comes out clean. Try the press the center method. It should spring back. If it leaves any indention, then they are not done. And yes, the toothpick can come out clean and still not be done. I no longer use the toothpick method to check my cupcakes.

If they sink in the oven before you take them out, they are overleavened.
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post #4 of 32
Thread Starter 
Thank you. I do touch the top to make sure they spring back but it still happens. Any other suggestions?
post #5 of 32
KsReid45 I've had this happen to me a couple times each time there was one key action...I was over beating my batter. There was too much air in it batter & in the oven they were beautiful & full but as soon as I took them out they deflated icon_wink.gif The same happen to a cake that came out of the same batter & cooked side-by-side so check these two things [batter & finger press test in oven] & that should help your cupcakes come out better. HTH
Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28
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Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28
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post #6 of 32
Thread Starter 
Thanks Platinum Lady, I probably am overbeating so I will definitely try that!
post #7 of 32
I have a new recipe I've never made and it's fairly dense. My cupcakes tested done, with toothpick. They also spring up when pushed down. They did not fall ANY! But, they are slightly raw in the center just under the surface. They've cooled at this point. Can I put them back in the oven for a few minutes?
~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
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~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
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post #8 of 32
icon_sad.gif I have had the same thing happen to both cupcakes & cakes...just very moist under the top center. Can you just put them back in the oven for a few minutes even though they have cooled? icon_rolleyes.gif
~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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~~~Kathie~~~

"IN YOUTH WE LEARN...WITH AGE WE UNDERSTAND!"
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post #9 of 32
I have never heard of slightly raw right under the top? Is this from scratch or a mix?
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post #10 of 32
I have the same problem as parsleygurl, mostly from commercial cake mixes that are sold to bakeries. I've pretty much decided to stop using these things, although my customers and family love them, for this reason and several others (cupcakes always come out rubbery, for example, and they tend to go bad sooner than I can use them up).
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #11 of 32
It is a scratch recipe. The cupcake tastes doughy as well. Putting them back in the oven seemed to help the little raw area, but still tastes doughy. icon_confused.gif Looking back at the recipe, there's a chance I might have left the baking soda, I just don't remember. It called for baking powder as well and I know I put that in. There were no indentations, they look (almost) perfect. They never looked done, not even slightly browned, but I just assumed that this recipe was different.
~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
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~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
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post #12 of 32
It sounds a whole lot like a leavening problem to me in your case, parsleygurl. Baking powder can get old and not leaven anymore. If that happened and you forgot the baking soda, too, that could explain it. I try to buy new baking powder every six months or so.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #13 of 32
I cannot agree it is old leavening at this point. You said you left out the soda, that is a major error in baking. Without the soda you will get very dense cupcakes.

What kind of cupcakes? What is the recipe?
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post #14 of 32
My baking soda & baking powder are only about a month old. I've gone thru them quite a lot lately. I've made a lot of cupcakes in the last 8 months and this is the first time this has happened. It's a mango cupcake recipe and it is a dense recipe. I am not sure whether the baking soda made it in the recipe. But would that really make it taste doughy?
Recipe:
2 Cups All-Purpose Flour
1½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Unsalted Butter, room temperature
2/3 Cup Sugar
2 Large Eggs
2/3 Cups Mango Yogurt
2 Teaspoons Pure Mango Extract (I used 1/2 t mango oil)
1 Cup Fresh Mango Puree
~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
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~Karen
If you always do what you have always done,
you will always get what you always got . ~Hallie Bell
Reply
post #15 of 32
Quote:
Originally Posted by parsleygurl

My baking soda & baking powder are only about a month old. I've gone thru them quite a lot lately. I've made a lot of cupcakes in the last 8 months and this is the first time this has happened. It's a mango cupcake recipe and it is a dense recipe. I am not sure whether the baking soda made it in the recipe. But would that really make it taste doughy?
Recipe:
2 Cups All-Purpose Flour
1½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Unsalted Butter, room temperature
2/3 Cup Sugar
2 Large Eggs
2/3 Cups Mango Yogurt
2 Teaspoons Pure Mango Extract (I used 1/2 t mango oil)
1 Cup Fresh Mango Puree



If you missed an ingredient it can do any number of things to your final product.

Your best bet it to remake your recipe the correct way and see what happens. When I first started baking I pre-measured all my ingredients into little cups/bowls like they do on cooking shows so I didn't forget anything, cuz I used to forget stuff all the time!

I also underbaked stuff when I 1st started, and yes I popped stuff back in the oven. The raw will finish cooking but the cooked parts dry out.

Jen
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