Cupcakes are a fun and easy dessert that don’t need utensils. If you have a favorite cake recipe, turning it into cupcakes is simple. Just follow a few steps to make delicious cupcakes for parties, bake sales, or any special event.
We’ll show you how to convert cake recipe to cupcakes. You’ll learn about adjusting baking temperatures and times, preparing the pans, and figuring out how much frosting you’ll need. With these tips, you can enjoy your favorite flavors in a bite-sized, easy-to-serve way.
Choose the Right Cake Recipe
When turning a cake recipe into cupcakes, picking the right type is key. Look for classic, standard recipes that use creaming, blending, or oil-based mixing. Stay away from recipes like pound cakes, sponge cakes, meringue-based cakes, yeasted cakes, and filled cakes. They don’t work as well in cupcake form.
Standard Cake Recipes
We’ll focus on the Classic Birthday Cake recipe for this guide. It’s a golden vanilla cake with chocolate frosting. This classic, butter-style cake is perfect for making cupcakes. A two-layer cake recipe makes 24 to 30 cupcakes, while a one-layer recipe yields 12 to 15.
Recipes to Avoid
- Pound cakes
- Sponge cakes
- Cakes with meringue-based components
- Yeasted cakes
- Filled cake recipes
These cakes don’t work well as cupcakes. They’re often denser or need special baking methods that don’t fit cupcakes.
Preheat the Oven Temperature
When turning a cake recipe into cupcakes, start by picking the right oven temperature. Most cupcakes do well between 325°F and 375°F, just like cakes. This range helps them cook evenly and rise well.
Low and Slow for Flat Tops
Baking at 325°F gives cupcakes flat tops. This is great for fancy frosting designs because the surface is even. The slow bake makes the sugar caramelize, creating crisp edges.
Bump it Up for Higher-Rising Domes
For domed cupcakes, try a temperature 25°F or 50°F higher, up to 375°F. This makes the leavening agents work faster, leading to taller cupcakes. The heat also makes the outside crisp and the inside moist.
- Recommended oven temperature for baking perfect vanilla cupcakes: 170°C/340°F for standard oven setting (non-fan assisted).
- Alternative oven temperature if the standard setting is not available: 175°C/350°F, which may result in a slightly domed cupcake shape.
- The ideal baking time for cupcakes: approximately 20 minutes until a tester comes out clean.
Make the Batter as Directed
Turning a cake recipe into cupcakes is easy. Just mix the batter as the recipe says. For our Classic Birthday Cake, we use the hot milk method for a thin batter.
We’ll bake the batter in cupcakes instead of a big cake. This won’t change how we mix or prepare the batter. The hot milk technique stays the same for perfect cupcakes.
The blogger has made this cake mix for over 10 years. It makes about four dozen cupcakes. They use Duncan Hines or Betty Crocker mixes, which are 15.25 ounces.
- 99% of the time, the blogger uses this cake mix recipe for making cakes and cupcakes, receiving many compliments.
- The recipe has received positive feedback, with comments mentioning the cupcakes turning out wonderful, similar in size, and a light golden brown color.
- The recipe is recommended for beginners, kids, and novices in the kitchen, implying its simplicity and ease of use.
Remember, the key to success is to prepare the batter as directed in the original cake recipe. This ensures the perfect consistency and flavor for your cupcakes.
Prepare and Fill the Cupcake Pans
Once the cupcake batter is ready, it’s time to prepare the pans. Choose from standard, jumbo, or mini muffin pans, depending on the size you want your cupcakes to be. A 9″ x 13″ cake or two 9″ round layers can make about 24 standard cupcakes.
Fill each well about 4/5 of the way full. This helps prevent the batter from overflowing during baking.
Filling Guidelines
For mini cupcakes, use 1 tablespoon of batter for each well, filling them about 2/3 full. This makes around 72 mini cupcakes. Make sure to preheat your oven to 350°F before baking the mini cupcakes.
Test for Doneness
To see if the cupcakes are done, look for these signs: they should have risen well, a toothpick inserted in the center should come out clean, and the tops should spring back lightly when pressed.
The internal temperature should hit 205°F to 210°F. Also, the air should fill with a fragrant, toasted sugar aroma.
how to convert cake recipe to cupcakes
Turning a cake recipe into cupcakes is easy and saves time. It makes serving at parties and gatherings easy. You just need to adjust the baking temperature, prepare the batter, and fill the cupcake pans right.
Start by picking the right baking temperature, between 325°F and 375°F. This helps the cupcakes bake evenly and stay moist and fluffy. Then, mix the batter as the original recipe says, being careful with measurements and mixing.
- Line or grease the cupcake pans, then fill each well about 4/5 of the way full with batter. This provides sufficient space for the cupcakes to expand without spilling over.
- Adjust the bake time, usually reducing it by 5-10% for 9″ pans or 40-50% for 9″ x 13″ cakes. Use sensory cues like rise, toothpick test, and internal temperature to determine when the cupcakes are perfectly baked.
By following these simple steps, you can turn any cake recipe into tasty, bakery-quality cupcakes. This way, you get to enjoy the same great flavor in a convenient, handheld format. It’s perfect for parties and gatherings.
Adjust Frosting Quantity
When turning a cake recipe into cupcakes, adjusting the frosting is a key step. You usually need to double the frosting for layer cakes to have enough for cupcakes. This is because cupcakes are much smaller than cakes, so you need to cut down the ingredients by about one-third.
The frosting recipe for a Classic Birthday Cake can make enough for 24 cupcakes with 2-3 tablespoons each. But if you want to pipe a fancy swirl on each one, you’ll need 50% more frosting. This means you’ll need 6 cups of frosting for 24 cupcakes.
Frosting Yield Conversions
Here are some tips for adjusting the frosting:
- A 9×13-inch cake recipe makes enough frosting for 24-30 cupcakes.
- A single-layer cake recipe has enough frosting for 12-15 cupcakes.
- Layered cakes need double the frosting for 24-30 cupcakes.
- If you’re using a decorative piping tip, add 25-50% more frosting for a fancy swirl.
The exact amount of frosting you need can change based on the recipe, how much frosting you want per cupcake, and your piping skills. It’s smart to have some extra frosting ready. This way, you can make sure your cupcakes look smooth and perfect.
Conclusion
Turning your favorite cake recipes into cupcakes is easy and versatile. It lets you enjoy your favorite flavors in a fun, individual way. This guide shows you how to pick the right recipe, adjust the baking, prepare pans, and figure out the frosting. You’ll learn how to convert cake recipe to cupcakes, great for bake sales, birthday parties, or any special celebration. This easy guide makes it fun to enjoy cupcakes and the flavors you love.
Whether you’re making a classic vanilla cake or trying new flavors, this guide will help you bake delicious cupcakes. Get creative, have fun, and let your favorite cake recipes stand out in a new way!
The secret to great cupcake baking is in the details. Pay attention to the oven temperature and how much frosting you need. With practice and this guide, you’ll make cupcakes that wow at any party or celebration.
FAQ
What type of cake recipes are best for converting to cupcakes?
Recipes like creamed cakes, blended cakes, hot milk cakes, and oil-based cakes work great for cupcakes. Avoid recipes like pound cakes, sponge cakes, and those with meringue or yeast. Also, skip filled cake recipes.
What baking temperature should I use for cupcakes?
Cupcakes bake best between 325°F and 375°F, similar to regular cakes. Baking at 325°F gives flat tops, ideal for fancy frosting. Raising the temperature by 25°F or 50°F makes the cupcakes dome-shaped.
How do I prepare the cupcake pans?
Pick standard, jumbo, or mini pans for the size you want. A 9″ x 13″ cake or two 9″ round cakes makes about 24 standard cupcakes. Fill each well almost full to avoid spills.
How do I test for cupcake doneness?
Check if the cupcakes have risen well. Use a toothpick in the center; it should come out clean. They should also spring back when pressed. Look for an internal temperature of 205°F to 210°F and a sweet aroma.
How much frosting do I need for cupcakes?
You’ll need to double the frosting for layer cakes for cupcakes. This is especially true if you’re using a fancy piping tip. For 24 cupcakes, you might need to increase the frosting by 50% for a beautiful swirl on each one.
