{VIDEO} How To Fill A Cupcake Pan With Batter (4 Ways) | Cupcakes 101: Quick, Easy Tips & Tricks

In this Cupcakes 101 Video we start with the basics, as I show you some quick, easy tips & tricks for how to fill your cupcake or muffin pan with batter! Which method do you prefer?!


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Filling a Cupcake Pan:
  • For best results, use paper, foil or silicone baking cups/cupcake liners for easy removal from pan. 
  • Try baking your cupcakes in ice cream cones for a fun alternative! 
  • If you don't have baking cups, grease or spray your cupcake pan with nonstick cooking spray
  • 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
  • A scooper that holds 1 1/2 tablespoons or .5-.7 ounces will fill mini cupcake liners perfectly
    • you can alternatively use a 1 tablespoon measure with a heaping scoop of batter
  • Another clean method is to fill a plastcic sandwich bag or piping bag with batter, snip off the corner or tip and squeeze into the cupcake liners
  • If all else fails, you can use the good old 2 spoon method to fill the pan
  • for thin, runny batter, use a measuring cup with a spout, to pour the batter in the pan
  • With cupcakes (standard size), it is important to fill each cup 2/3 full so the batter doesn’t rise too high and spill over the top, but you don't have a gap between the cupcake and the top of the cupcake liner. 
  • A trick to get domed cupcakes (instead of flat tops) is to preheat the oven to 400 degrees F, place the pan in the center rack of the oven, shut the oven door and then reduce oven temperature to 350 degrees F (or baking temperature stated in recipe). This burst of heat will cook and set the outside of the cupcake (which like in most foods, the outside cooks first). The center of the cupcake will then bake up and the cupcake will start to rise as if it is baking up in its cooked outer shell, instead of baking up and spreading over the sides, or deflating. This is a somewhat uncommon trick for perfectly shaped cupcakes, with a nice rounded top but can also over bake easily for a dry cupcake so keep an eye on them.
  • Most cupcake recipes can be converted into mini cupcakes to yield over two times the amount of standard size cupcakes. 
  • Most standard size cupcakes bake between 16-20 minutes
  • Most mini cupcake recipes take around 8-12 minutes to bake