How to Fill Cupcake Liners - Mountainside Bakery (2024)

FAQs

How to Fill Cupcake Liners - Mountainside Bakery? ›

The best way to fill them is 2/3 – 3/4 of the way full depending on your recipe. The best way is to play around with it a little bit to see what works best. Once you have it nailed down you should be good to go!

Do I need to grease the cupcake paper liner? Nope! The grease is for the cupcake batter to not stick to the pan, and the liners do the exact same thing, so you don't have to grease the paper liners as well.

Take the cookie scoop and release the batter into the cupcake liner. We use a medium scoop and fill 2/3 full. Enjoy watching your cupcakes bake perfectly!

The easiest way to fill cupcake liners is using an ice cream or cookie scoop for perfect uniform cupcakes. A scooper that holds 3-4 tablespoons or 1-1.5 ounces works well for standard size cupcakes. or you can use a 1/4 cup measuring cup and a spatula.

The first thing to do is decide what size cupcakes you want to make. If you want to make regular cupcakes using a standard-size cupcake pan, aim to fill each individual cupcake liner ⅔ of the way full. This is the ideal amount of batter for regular-sized cupcakes to give you a tall, doming cupcake.

My favorite way is to use a piping bag. It is a lot cleaner and easier to get the same amount of batter in each cupcake liner. If you don't have a piping bag you could always cut the corner off of a resealable plastic bag. Also, if you have batter that is on the runny side you can use a hand-held batter funnel.

But when you're going the dark chocolate route, colorful papers don't matter that much: as you can see above, the cupcake's color bleeds through the paper, muddying its design. If you're determined to use papers, try doubling them; with two layers, the one on the outside helps keep things bright.

Whether they're made out of ceramic, silicone, or paper, baking cups can definitely go in the oven! While ceramic baking cups can generally withstand very high temperatures, when it comes to paper baking cups, there are limits to how high the oven temperature should be.

You should let cupcakes cool at least 30 minutes (but preferably an hour or two) on a wire cooling rack on the counter, until they are no longer warm to the touch. How can I cool cupcakes quickly? Transfer cupcakes to a wire rack as soon as they're out of the oven.

We recommend one standard-sized cupcake per guest. If you prefer minis, we suggest two to three minis per guest.

What size cupcake liners do bakeries use? ›

Most standard baking cups measure 2" x 1 1/4" and are commonly used for traditional-sized cupcakes or muffins. Mini baking cups with a 1" diameter can be used for presenting chocolate-covered cherries or caramels, and 3 1/2" diameter jumbo baking cups can be used for gorgeous gourmet cupcakes.

Cooling cupcakes and muffins in the tin traps any steam, causing condensation and soggy bottoms. The verdict: Adding uncooked rice to the bottom of your muffin tins before baking can prevent paper liners from taking on greasy streaks, but it didn't create lighter and fluffier bakes.

It's faster and easier to use a scoop. The #20 scoop is the one I use most frequently for cupcakes. #20 = 3 tbsp.