How to Make the Perfect Cupcake

This second baking skills and techniques post will be all about how to make the perfect cupcake!

It can be quite tricky to make the perfect cupcake. Getting the taste, texture, bake, and decoration right is not always easy. But when you finally nail it the result is amazing! In this post, I will share with you some of my top tips to achieve the perfectly baked cupcake, so that everyone can be successful in making them!

The perfect batter for the perfect cupcake

Whilst some recipes recommend making cupcakes using the creaming method to make the batter(first creaming together the butter and sugar, then adding the eggs and finally folding in the flour) it can be hard to get right. You can have problems with the creaming and, worst of all, with the mixture curdling when you add the eggs.

Hence why I much prefer a simple all-in-one method. Add all the ingredients to the bowl, beat and you are done! The key is not to overbeat the mixture and just whisking until combined. Really quick and easy!

Filling the Cupcake Cases

First of all, to achieve the perfect cupcake you have to use a 12-hole muffin/cupcake tin. This will ensure the cupcakes hold their shape whilst baking. When I make cupcakes, I use paper cupcake cases that are roughly the same size as the palm of my hand (I cannot think of a better way to describe the size – sorry!).

When it comes to filling the cupcake cases, I like to fill them about ⅔ full. To make sure you are adding the same amount of mixture to each case, I would recommend using scales.
Before you start baking, weigh the bowl you are using to make the batter. Once you have made your cupcake batter, re-weigh the bowl and deduct the weight of the empty bowl from this number. You now know how much cupcake batter you have. By dividing that number by 12, you will know how much batter to fill into each case. To do so, place the bowl onto your scales and zero the scales. Then remove the amount of batter needed to fill one case (i.e. the scales should say e.g. -60g), then zero the scales again and repeat until all the cases are filled.

How to get an Even Rise

Once you have accurately filled your cupcake cases, make sure you spread the mixture out into an even layer, using the back of a teaspoon. I find that helps with creating an evenly-risen cupcake.

Also, you might want to consider turning the muffin tray (so that the cupcakes that were at the back of the oven face the front) when the cupcakes are almost fully baked (for the last 3 minutes or so). This will ensure they brown evenly. Don´t be tempted though to open the oven door too soon, otherwise, as with any other cake, the cupcakes might end up sinking in the middle.

Decorating your Cupcakes

The beauty of cupcakes is that you can decorate them in whatever way you like. If you like them plain, leave them plain. If you want a really quick icing, you can make a simple water icing (see recipe here). Or if you are wanting something a bit more special, then you could make some delicious buttercream and even go the extra mile by piping it on top of your cupcakes! Make sure the cupcakes are completely cooled before adding the buttercream though, otherwise it will melt!
For tips for success, read my post with tips for how to make the perfect buttercream! Stay tuned for posts on piping skills and how to make a two-toned icing!

Now it´s Time to Make The Perfect Cupcake

Now that you know how to make the perfect cupcake, it´s time give them a go! To start off with, why not try these delicious Vanilla Cupcakes or my Lemon Mini Muffins? For a big yummy mouthful of chocolate, give these Easter Chocolate Cupcakes with Mini Eggs a go!

More Baking Basics and Techniques

If you are wanting to learn more baking basics or know how to master some basic techniques, why not check out some of my other posts?

Vanilla Cupcakes with Buttercream — *My Vanilla Cupcakes with Vanilla Buttercream*

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