How To Avoid 10 Common Problems With Cupcakes!

Chocolate Fudge Cupcakes
with Dark Chocolate Italian Meringue Buttercream

I have had a lot of practice at making cupcakes! I am not exaggerating when I say that I have baked thousands and thousands of cupcakes.  I have made them for all sorts of events and occasions from kids’ parties and corporate events to weddings and for catering companies.  Many of them were baked in the small kitchen of my London flat – how I managed to cater for orders in the hundreds from that kitchen I am not sure, but I managed!

So, as these popular little cakes can cause a few issues, I thought I would highlight the most common and give some guidance on how to avoid them.

As ever, is you have any questions then please get in touch.

1. Why do my cupcakes sink in the middle?

• This usually happens because the cupcakes were underbaked, the batter was overmixed, or the oven door was opened too soon during baking.

•  Underbaking doesn’t allow the structure to fully set, causing the centre to collapse. Overmixing incorporates too much air, leading to a weak structure.

• Opening the oven door early can cause a sudden drop in temperature, making the cupcakes fall.

2. Why are my cupcakes dry or crumbly?

• Dry or crumbly cupcakes are often the result of overbaking, incorrect measurements, or not enough moisture in the batter.  It is important to use a good recipe.

• Overbaking dries out the cupcakes, while using too much flour or not enough fat or liquid can also lead to a crumbly texture. Be sure to measure ingredients accurately. 

• Recipes that use oil and buttermilk or sour cream tend to produce a moist crumb.  Alternatively, use a soaking syrup.  This is added once the cupcakes are baked.  A simple syrup: equal ratio water and sugar.  Boil until the sugar has dissolved and allow to cool.  Apply the syrup to the cakes by brushing the syrup on with a pastry brush, while the cakes are still warm.

3. Why did my cupcakes not rise properly?

• Cupcakes that don’t rise properly might be due to expired or insufficient baking powder or baking soda, incorrect oven temperature, or improper creaming of butter and sugar. Ensure your leavening agents are fresh, cream the butter and sugar until light and fluffy, and verify that your oven is preheated to the correct temperature.

• It’s worth investing in an oven thermometer.  This way you know your oven is working properly and at the right temperature. 

You can purchase oven thermometers online from Amazon: https://amzn.to/3TaVO1F

4. How do I prevent cupcake liners from pulling away?

• Cupcake liners can pull away if the cupcakes are cooled in a humid environment or stored improperly. To prevent this, cool the cupcakes completely in the pan before transferring them to a wire rack.

• Store them in an airtight container once cooled. If you live in a humid area, a dehumidifier in your kitchen might help.

5. How do I get a perfectly flat top on my cupcakes?

• To get a flat top, try lowering the oven temperature by 25°F (about 15°C) and bake the cupcakes slightly longer. You can also level the batter in the liners before baking. 

• If you are using a cake batter that is thick like a Victoria Sponge, I recommend wetting a finger and pressing down the batter.  Loose batters will level off themselves, but you can give the cupcake tray a tap to make sure they are all levelled.

6. How do I store cupcakes to keep them fresh?

• Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Frosted cupcakes can be stored in the refrigerator for 3-4 days (in an airtight container), but bring them to room temperature before serving for the best texture and flavour.  Cold cakes will taste dry even if they aren’t dry.

7. Why does my cupcake frosting slide off or melt?

• Frosting can slide off if it’s too soft, if the cupcakes are too warm when frosted, or if the environment is too warm. Make sure your frosting is the right consistency.  I’ve been using my Italian meringue buttercream recipe for the past 15 years.  It’s stable, less sweet than American Buttercream, incredibly smooth and can be flavoured with a variety of ingredients.  Get my recipe here.

• Always let cupcakes cool completely before frosting, and if it’s a hot day, refrigerate the cupcakes after frosting.

 9. Why are my cupcake cases greasy?

• The best cupcake cases are the ones that have a foil exterior.  The fat from the cupcakes seep through paper cupcake cases leaving them to look greasy.

10. I can’t get my frosting to pipe high on to the cupcakes?

• To achieve height when piping buttercream or frosting onto cupcakes, it is important to use large piping nozzles. 

• Always remember practice makes perfect.  Piping isn’t easy, but with time you’ll get better at it.
  

 My Favourite Equipment Links:
I may earn a commission through affiliate links

•  Large Piping Nozzles: https://amzn.to/47f95MH

•  Piping Bags: https://amzn.to/4dO6XOt

•  Foil Cupcake Cases: https://amzn.to/3Z6Ui4E