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Why won't my cupcakes rise?

post #1 of 8
Thread Starter 
Every single time I make cupcake, they don't rise. So if I want taller cupcakes, I have to fill the liner 1/1, all the way and I'm just getting sick of it. I don't think it's the baking powder because I just made a cake last week and it did rise! My oven temperature's not off..and I'm careful not to add to much liquid. What's the problem here and how can I get my stubborn cupcakes to rise?! I'm desperate..I don't want to always have to cut the edges of the liners off! When I open the liner to try a bite, it looks too short and kind of wimpy icon_sad.gif I'm so frustrated, should I stop trying cupcakes? Thanks a ton xo
post #2 of 8
I don't really know myself but I did a google search for you, some people have suggested that maybe there isn't enough air that has been incorporated into the mixture?
post #3 of 8

When I bake my cupcakes at 325 and in my convection oven...I do not get the pretty dome...sometimes I don't want the dome depending on the deco I'm doing.   For a pretty dome, I preheat my regular kitchen oven to 350....put my cupcakes in...then turn down to 325 and bake as directed.   I get a pretty dome. 

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #4 of 8

Personally, I find that for the majority of cupcake recipes, it's always the best to have your oven at least be 350. I tried doing 325 and my cupcakes were done, but very wet and wimpy like you described.  I think it really needs to heat to puff it up.  

post #5 of 8

I have seen on Pinterest, the evil yet helpful beast that it isicon_wink.gif, that heating oven to 350 then put cuppies in and reducing temp to 325.  I did try this and it helps...also, putting pans on a higher rack does help.  But if you've got a ton of cupcakes to bake in a regular oven, it could take forever if you are only using the top rack....

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #6 of 8

is your batter too dense maybe?

post #7 of 8

Don't know what recipe you are using, but if you are a mix person, the best one is Pillsbury Moist Supreme...all others fall for me.  I am experimenting with scratch recipes because I want to do scratch, but for now, MS works well.

post #8 of 8

The reason my cupcakes rise is because I fill the cups to at least the half-way point. I sometimes fill it a bit over.

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