I am baking cupcakes using boxed mix. Exactly how much batter should I use per cupcake to get them perfectly round on top? Thanks!
Hi I always fill the cups 2/3 full. I also bake at 400 for 5 minutes and then turn oven down to 325 and finish baking. I always get nice round tops on my cupcakes. I have also seen people post that they bake at 400 for 5 minutes, and turn oven down to 350. Its your choice, but it has never failed me.
I always use the medium size ice cream scooper to fill my cupcake liners. They are perfect every time and the same height. Here is a link to a pic of the ice cream scoopers I am talking about. http://www.sz-wholesale.com/p/Microwave-Ice-Cream-Scoop/Stainless-Steel-Ice-Cream-scoops-30677.html
I use the small one for mini cupcakes, the medium one for regular size cupcakes, and the large one for jumbo cupcakes. 
Then I bake most of my cupcakes at 350 degrees for 20 min. The only ones I bake for 18 minutes and not 20 are low fat cupcakes(replacing the oil with applesauce)!
I use a #20 scoop which holds right about 3T
yep, i use my 1/4 cup measuring cup and it's perfect every time. i like mine flat on top (for decorating purposes) so i don't adjust the temp. but i've heard that works. i've also heard baking cold batter will give you the dome as well HTH
I use a #20 scoop which holds right about 3T
yep, i use my 1/4 cup measuring cup and it's perfect every time. i like mine flat on top (for decorating purposes) so i don't adjust the temp. but i've heard that works. i've also heard baking cold batter will give you the dome as well HTH
So I filled them with 1/4 cup measuring cup since I don't have a scoop (I will be shopping for a scoop to make things go faster though!!) and I used iluvpeeks suggestion about adjusting the temperature and they turned out perfect!!! Thanks so much everyone!!
So I filled them with 1/4 cup measuring cup since I don't have a scoop (I will be shopping for a scoop to make things go faster though!!) and I used iluvpeeks suggestion about adjusting the temperature and they turned out perfect!!! Thanks so much everyone!!
Take a look at cookie scoops, portion scoops, and ice cream scoops. Look on the metal peice that actually "scoops" out the product, on it will be a number. I forget exactly what the final measurement is, but the number has to do with how many scoops in a larger qty. I also have a #30 and #40 that i use for cookies and mini cupcakes (and meatballs!)
I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!! 
What am I doing wrong? 
I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!!
What am I doing wrong?
It seems this happens when your liners are just a little to big for your pan, so as the batter goes in and it weighs the liner down it slides down in the pan, but the sides will fold in b/c the bottom of the liner is bigger than the bottom of the "cup" in your pan.
Thanks leily...I'll have to look at that. I hope that's all it is!
I've been reading through all the posts and I was wondering if anyone can offer a reason or some advice for cupcake liners that fold in to the batter when filling? I'm using cupcake wrappers from a local cake supply, not just from a grocery store. But it never fails, at least a third of my cupcakes will be collapsed in on at least one or two sides...frustrating!!
What am I doing wrong?
It seems this happens when your liners are just a little to big for your pan, so as the batter goes in and it weighs the liner down it slides down in the pan, but the sides will fold in b/c the bottom of the liner is bigger than the bottom of the "cup" in your pan.
yep i find that happens when i use one specific pan of mine. all the rest of my cupcake pans are the same size (the kind you'd buy at walmart/target/etc.). the one that gives me the fits is the one that was handed down to me in college by my mom. they are a smidge smaller and makes my liners sink inward.
It's funny that I wouldn't think that it would be the pans...just thought it must be the cupcake liners. Thanks leily and mandie...I guess it's new pans tomorrow! 
dnrlee I have also seen several people baking at 400 for five minutes, then turning down to 350. Or someone also posted that as soon as they put the cupcakes in the 400 oven they turn down to 325. Give that a try. I have never had that happen to me. Kathy
Then I bake most of my cupcakes at 350 degrees for 20 min. The only ones I bake for 18 minutes and not 20 are low fat cupcakes(replacing the oil with applesauce)!
This is good to know! I baked some cupcakes last night for 19 minutes, using apple sauce, only because I was out of oil, and wondered why the bottoms were a bit well done. Thanks for the info! Funny how much difference a minute can make!!
Thanks SO much for this advice!! I was getting ready to bake my cupcakes at 300 like I normally do for my cakes. SO glad I followed your advice because they came out perfect using a 1/4 cup and following your temperature guidelines. Thanks again!
I have never been able to make a good cupcake until I read your post on the cooking temp suggestion. I just want to know will cooking at 400 for 5 min than drop it down to 325 for remaining cook time will this work on an electric oven? I have always used a gas oven but moved to a location with electric ovens so using them is still an unknown territory for me. Thanks.
I use a regular size ice cream scoop for vanilla cupcakes, and a larger ice cream scoop for chocolate cupcakes. Just really easy to remember. Reason for the difference is that in the chocolate ones you use cocoa and that changes the chemical balance, so it rises that little bit less.
Never heard of lowering the temperature while baking the cupcakes... Not sure you need to do that if you have the right recipe...
Question ~ for those of you who bake cupcakes at 400 for 5 minutes, what would the rest of the time be at 350 or 325?
Thank you ~ I appreciate your response! I usually bake regular cupcakes at 350 & start checking at 18 minutes... I don't always get that 'dome' top so this might be something to try.
I'm also working between a 20 scoop & a 24 scoop still trying to figure out which one works best; not sure which one is truly 3 tablespoons. Also for the MINIS ~ I don't have a scoop yet, but I need to find one quick because scooping & scraping from a tablespoon doesn't ensure even consistency & this weekend I'm baking 600 minis!!! Ay yi yi!
I put my pan on a scale, use a batter dispenser and drop 1.3 or 1.4 oz. per cupcake for standard sized cupcakes. Then I bake at 350 for 14 minutes. They are perfect every time. (I know this is very late, but, oh well!)
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