This question has probably been asked here many times but I don't want to read through all of the posts to find the answer and the search function on this site is not very good.

Do I have to use cupcake liners? I am making a lot of cupcakes and mini cupcakes and don't want liners on them. It takes a lot of time to remove them and then they don't come out with smooth sides. Thanks for any info.

Well, first why would you remove them?

Second, yes, generally speaking you want to display the cupcakes in liners. Otherwise everyone is going to be touching everyone's food with their nasty hands.

Frankly, if I saw a display of cupcakes without liners, I certainly would NOT eat them.

Remove the liners?...never heard of it! Cupcake liners keep the batter from sticking to the pan, keep the cupcakes fresh, and make them easier to handle.

I make corn muffins without liners, but that's because I want a nice, crispy crust on them.

I don't understand why you are taking the liners off? Plus wouldn't the cuppies dry out if they weren't in a liner?

If you're making the cupcakes for yourself, don't use liners if you don't like them. If you're making them for a customer, or a competition, it would be unprofessional, not to mention unsanitary, to present cupcakes without liners.

I have to take them off to do this:

You should have explained sooner!

A lot of people bake the cupcakes in those cones. Here are some threads:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7114328&sid=3b3167e6fd7b9c5588f892739b903bc0

http://cakecentral.com/gallery/1957989

She said in the comment: i add the mixture into the cones then just pop them in the oven

http://www.wikihow.com/Make-a-Cupcake-Cone

http://home.comcast.net/~alexander_ko/site/?/blog/view/11/&PHPSESSID=51c3a88cc2323ddfbd9436a6a36a0853

Those are cute! But you can bake them right in the cone, unless there's something unusual about them.

http://www.bettycrocker.com/recipes/ice-cream-cone-cakes/9794e27f-63a9-4e2a-b1ed-b766b3ab9b7f

I used to make these when my kids were little...brings back memories.

Thanks for all the suggestions but I don't want to bake them in the cones. I want to do it like this:

You could try a small batch to see what happens. I'm afraid it will depend on your recipe and on the kind of pan you have. You could try greasing it well, and hopefully your recipe has enough fat in it.

I have the Williams Sonoma Goldtouch cupcake pans and I know I can use them without liners, but not sure about the others.

I don't think it matters if they don't come out smooth, because you're going to cover them with frosting.

Hope someone else has other ideas.

Ok, now we have the full story! I agree with Imagenthatnj...some recipes are very sticky and some are a little more cooperative. And a lot depends on your pans. Everything sticks to my Wilton cupcake pans! So I'm afraid the only way to find out is to do a test batch. Good luck with this cute project!

Imagenthatnj... love the goldtouch pans.

Another reason for liners, but not in this application... they stay fresher.

With your future post, please take the time to be more specific so we can help you without asking you more questions.

use silicone liners or a silicone cupcake tray. they will not stick and will give you perfectly smooth sides.

Might be a bit trial and error, but you could grease the tray really well, and flour it. And cross your fingers! HTH.

Some high end cupcakes at bakeries and restaurants don't use paper. I have some applications that don't use paper... a gingerbread cupcake split and sabayon is added, sticky toffee pudding. They are fine greased and floured. I don't know about cheap pans, but a cake doesn't bake well in a cheap pan either. Cupcakes in jars look nicer with no paper. Taking the paper off is not a finished look. But this does not apply for you.

One word of caution... if you do not bake in the cone, it will be top heavy. They already have a tendency to topple even when baked in the cone. This would be worse.

I would think the purpose of the candy is to weight the cone.

Sorry... if there is candy, that will help. Many years ago I made them for a birthday party. The kids had a hard time keeping them standing. I think they were third graders. No matter what you do, the design will make them less stable for kids to handle.

Even if you bake them in the cone... they are tippy.

Yes the candy keeps them from being tippy. Thanks everyone for the responses. My grandkids are having an "out of school" party and the theme is ice cream so I am excited to make them for the kids. Ages 8 and 10. 43 of them. Glad the party is not at my house.

use pam baking spray with flour on your cupcake pans first- then you will not need to use wrappers.

Thank you, I will try pam and flour. Or could I use Baker's JoY?

yes, bakers joy works well too! if you do get pam- make sure you get the baking kind - it has the flour in it already.

I made ice cream cone cupcakes recently for a client and ran into the "tipping" problem as well. To remedy it, I took store bought vanilla sandwich cookies and "glued" them to the bottom of the cone with melted white chocolate.

I made the 36 cupcakes and 36 mini muffins for my icecream cone cupcakes. I sprayed the pans with Baker's Joy and did not use liners. They came out great. No sticking at all. I put them in cupcake holders my hubby make for me. Tommorrow I take them to my grandkids party and with these holders, they will be easy to tote. Here is how he made them:

http://cakecentral.com/cake-decorating-ftopicp-7129257-.html#7129257

I love it!

Great idea! Your cupcakes are very cute and look yummy!