What Size Ice Cream Scoop To Make Cupcakes?
Baking By sanfree56 Updated 12 Aug 2011 , 8:30pm by Jude081452
I also use a #20. Perfect dome every time. For flat cupcakes I usually under fill just a bit.
I just looked up a #20 ice cream scoop and I see it's 1.5 ounces. That converts to 3 tablespoons.
Is that right, you are only putting 3 TBS of batter for a regular sized cupcake that will bake into a dome?
I've never measured, I just fill it 1/2 way or so in a standard pan. Seems like I am putting more than 3 TBS in!
Depending on where you are looking they can hold any where from 1.5-2 oz. When I fill my liners they are about 2/3 full (maybe a slight amount more). They always come out uniform and I haven't had a problem yet.
I use a cookie scoop, two to each normal sized cupcake...I get a small crown but they don't overflow. Nice uniform size...I was trying to find out if a regular sized ice cream scoop would work?? I don't own one like the cookie scoop, and hate to buy if it won't work... 
I use a regular sized ice-cream scoop with the little lever that scrapes across the scoop. I fill right about to the top and that gives me really nice domes. Not too big, not too small. I think it measures out to about 1/3 cup. of batter.
I use a regular sized ice-cream scoop with the little lever that scrapes across the scoop. I fill right about to the top and that gives me really nice domes. Not too big, not too small. I think it measures out to about 1/3 cup. of batter.
Thank you so much...my daughter and I make a lot of cupcakes and this will be a great help!
Different batters rise differently, so you might need different size scoops to reach the same cupcake height dependant on which type of cake you use. I have some batters that rise a lot (a white cake recipe I use rises the most), and some that rise very little (like carrot cake).
The #20 is right on. If you want slightly bigger go to a #16.
However, 1/3 cup is a #12. I have found that to be just too big for standard cupcakes. If you are going to buy a scoop for this, you don't want to get the wrong size.
#12 is great for muffins that you want to go up and over the sides a little for the crunchy top. Horrible for cupcakes.
I make standard size cupcakes and have never had a problem with "crunchy tops" or the tops going over the sides.
I suppose I should have had more precise information before answering, instead of using phrases like "...right about to the top..." and "I think...". I was just giving information on what I do that works for me, which is what the OP asked for. I also agree with OhMyGanache that it all depends on the batter.
I have found that paying (sometimes way) more for a specific size scoop than just eyeballing it with a cheaper ice cream scoop is unnecessary. I have even found regular old ice cream scoops for sale for over $12 and that's ridiculous. Why pay more when you don't have to? Just Google searching the #20 scoop...$14? I'm a hobby baker who works in law enforcement, that's half my paycheck! Ha!
I'm going to try the regular ice cream scoop...if it doesn't work then I'll just have a new ice cream scoop! lol...The cookie scoop works well, but takes twice the time because I need two scoops to a cupcake...
Not to put too fine a point on it, but the #12 makes great muffins ,where you would want a crunchy overflow top.
The #20 is great for cupcakes, as stated.
As the OP stated, they make cupcakes all of the time. So you would save a lot of time. The #20 scoop should probably be a required purchase when kids start kindergarten. Parents will use it forever.
Matthew...you made me laugh, but that is so true...I made tons of cupcakes for my kids and grandkids parties at school!!
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