This will help the batter come out more even. Before you mix everything together to make the batter this is what it should look like. Is it possible to convert a chiffon cake or sponge cake to cupcakes? You can fill the wells of cupcakes baked at lower temperatures quite full — the cupcake baked at 325°F was filled higher than the other two to compensate for the flat top and short rise. These cupcakes are perfect for garnishing with lots of elegantly piped frosting. If you're going from a 9" x 13" cake to cupcakes (using the same temperature), the baking time will be reduced quite a bit. How to Make Vanilla Cupcakes. For example, when converting from 9" pans to cupcakes, you'll likely only need to reduce the time by about 5% to 10% if you use the same baking temperature. The content of this field is kept private and will not be shown publicly. A mini pan yields slightly more than two times as many cupcakes. Here’s how. I like to use an ice cream scoop or large cookie scoop to scoop my batter. A Bundt cake recipe that calls for a 10-cup Bundt pan typically yields about 6 cups of batter which is enough for two, 9" round pans or two, 8" round pans that are at least 2" tall. I love baking with buttermilk. The exact additions will depend on the type of cupcakes desired and the flavor of cake. I’ll have to give these a try! Scoop cupcake batter into cupcake liners. You can probably use the temperature the cake recipe calls for, or you can adjust it if you’re looking for specific results. Those cupcakes are so pretty and round on top. The higher heat activates the leavener (baking powder and/or baking soda) more readily. I love cupcakes and if you dont mine I am going to try your recipe.Regardsolga. Once your batter is ready you can then put cupcake liners into the pan, While you put the batter into the cupcake pan you will then heat up the oven to 350 degrees Fahrenheit for 30 minutes. Once you’ve chosen your frosting, decide if you need to adjust the yield. These look amazing!!! ), Regardless of the pan size, fill each well about 4/5 of the way full. I was only able to get 22 cupcakes from my mix with the changes. I’m sorry you were having such a bad day. Well, I can tell that you have never made this recipe, or if you have, you didn’t learn anything from your recipe test. […]. Enjoy! I’m a fan of classic buttercream-frosted cupcakes, but you’re the baker so you get to decide! If for some reason the cake recipe you’re using calls for a temperature outside of the standard range (325°F to 375°F), change it accordingly.