Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and going flat and having no height to it?

share|improve this question

It's all about getting the absolute optimum amount of batter into each cupcake. Can you make one experimental batch before the "real" one? If so, very, very carefully measure infinitesimally larger amounts of batter in successive cupcakes. Take careful notes. One of the cupcakes will be perfect; use that measurement for all cupcakes in the next batch. If you've got a digital scale, this is a good reason to whip it out.

share|improve this answer
Even with perfect batter portioning discipline, inconsistent results are highly likely. The oven temperature also would have to be ideal, for maximum spring while setting at the peak of volume. Mini-cupcakes are very small, and magnify all of the unevenness present, including imperfect distribution of ingredients throughout the batch of batter (especially leavening), and hot and cold spots within the oven. – SAJ14SAJ May 13 '14 at 11:30

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.