Ella Walter
Baking is a fun and creative activity, and sometimes you may want to switch up your usual cake routine by making cupcakes instead. Converting a cake recipe into cupcakes is not too difficult, but there are a few things to keep in mind. The type of cake you're making, the size of your cupcake pan, and the amount of batter you use will all impact your baking time and the final result. So, if you're thinking of making 12 cupcakes instead of a cake, read on for some helpful tips!
| Characteristics | Values |
|---|---|
| Cupcakes bake faster than large cakes | Yes |
| Ideal temperature for baking cupcakes | 325-375 F |
| Ideal temperature for baking cakes | 350 F |
| Baking time for cupcakes | 15-22 minutes |
| Baking time for cakes | 25-60 minutes |
| Cupcake pan size | Standard, jumbo, or mini |
| Cake pan size | 6-inch, 8-inch, 9-inch, 10-inch, 11-inch, 12-inch, 13-inch |
| Yield of an 8" square pan or 9" round layer | 12 standard cupcakes |
| Yield of a 9" x 13" cake | 24 standard cupcakes |
| Yield of a jumbo pan | Half as many cupcakes |
| Yield of a mini pan | Slightly more than two times as many cupcakes |
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What You'll Learn
Baking times and temperatures for cupcakes and cakes
Baking times and oven temperatures vary depending on the type of cake or cupcake you are baking. Most cake recipes will translate into cupcakes quite well, but some will work better than others. For example, cakes with higher fat content like pound cakes may be too dense for cupcakes, and flourless cakes won't have enough structure and will likely collapse.
When converting a cake recipe to cupcakes, the temperature can usually stay the same, but the cooking time will be reduced. The ideal oven temperature range for cupcakes is between 325 and 375 °F, with 350 °F being the temperature that most cake recipes call for. Cupcakes typically take between 15 and 22 minutes to bake, depending on the recipe. When converting from a 9" pan to cupcakes, the baking time will likely only need to be reduced by about 5% to 10% if you use the same temperature. However, if you are converting from a 9" x 13" cake to cupcakes, the baking time could be reduced by as much as 40% to 50%.
The best way to determine the baking time for cupcakes is to bake a test cupcake. This will allow you to make any necessary adjustments, such as filling the cups higher or lower. You can also use a toothpick to test for doneness. Insert a toothpick into the center of the cupcake, and if it comes out clean or with a few moist crumbs, the cupcake is done. The top of the cupcake should also spring back when you press it gently.
When converting between different cake pan sizes, you may need to make extra batter or have batter left over. The easiest conversion is between a 9-inch round pan and an 8-inch square pan, as they both hold 8 cups of batter. A 9-inch square pan and an 11 x 7 rectangular pan both hold 10 cups, while a 10-inch square pan holds 12 cups.
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Converting a cake recipe to cupcakes
The next step is to consider the baking temperature. Cupcakes typically bake well between 325°F and 375°F, which is also the standard temperature range for cakes. If your cake recipe calls for a temperature within this range, you can use the same temperature for your cupcakes. However, if the recipe calls for a temperature outside this range, adjust it accordingly. For example, if you want to fill the wells of your cupcake liners higher, a lower temperature is better.
The baking time will also need to be adjusted. Cupcakes bake faster than cakes, usually taking between 15 to 20 minutes, depending on the original recipe and other variables such as the richness of the batter and the colour of your pans. There is no single formula for converting baking time, but a general rule is that when converting from a 9" pan to cupcakes, you only need to reduce the time by about 5% to 10% if using the same temperature. Going from a 9" x 13" cake to cupcakes at the same temperature can reduce baking time by as much as 40% to 50%.
To determine the exact baking time, it is recommended to bake a test cupcake first. Fill a cupcake liner halfway and place it in the oven. Check on your test cupcake at around 15 minutes. It is done when a toothpick inserted into the centre comes out clean, and the cupcake springs back when touched lightly. Adjust the amount of batter in the rest of your cupcakes accordingly if your test cupcake was too short or too full.
Finally, decide how to top your cupcakes. If your cake recipe includes frosting, you can use it for your cupcakes. Alternatively, you can mix and match cake and frosting flavours. Vanilla bean buttercream frosting is a classic choice that goes with almost any cupcake flavour.
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Converting a cupcake recipe to a cake
The easiest conversion is between a 9-inch round pan and an 8-inch square pan. Both hold 8 cups of batter. A 9 x 5 loaf pan also holds 8 cups. A 9-inch square pan and an 11 x 7 rectangular pan both hold 10 cups. A 10-inch square pan holds 12 cups, or the equivalent of two 8-inch round pans.
If you are converting to a larger pan, try increasing your recipe by 50 per cent to ensure that the pan is two-thirds full. If you are converting from cupcakes to a cake, you will need to decrease the temperature and increase the cooking time. For example, decreasing the temperature from 180 degrees Celsius to 160 degrees Celsius, and tripling the cooking time.
When converting from cupcakes to a cake, it is a good idea to do a test batch first. You can also check the reviews of the recipe to see if anyone has used it to make a cake.
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Choosing the right cake recipe for cupcakes
Converting a cake recipe to cupcakes is not a difficult task, but there are a few things to keep in mind. Most cake recipes will translate into cupcakes quite well, but some will work better than others. For example, cakes with low fat content like angel food and chiffon cakes that rise because of whipped air can turn out short and dry. On the other hand, cakes that use the creaming method, where butter and sugar are whipped together until light and fluffy, or the blended method, which usually uses oil, will work well.
The next step is to choose a baking temperature and preheat the oven. Most cupcakes bake well between 325°F and 375°F, which is convenient as these are the same temperatures that cakes are usually baked at. You can use the temperature the cake recipe calls for, or adjust it if you want specific results. For instance, if you want cupcakes with flat tops that are perfect for garnishing with piped frosting, bake your cupcakes at a lower temperature of around 325°F.
Once the batter is mixed, you can start filling the cupcake liners. Fill each liner about halfway to four-fifths of the way full. Adjust the bake time accordingly, keeping in mind that cupcakes bake faster than layer cakes. Usually, 15 to 20 minutes is enough, but this can vary depending on the original recipe and the richness of the batter. A good way to check if your cupcakes are done is to insert a toothpick into the centre – if it comes out clean, they're ready.
It's a good idea to bake a test cupcake first, so you can make any necessary adjustments to the rest of the batch. For example, if your test cupcake is too short, you can fill the others higher, or fill them less high if it overflowed.
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Adjusting oven temperature for cupcakes
The ideal temperature range for cupcakes is 325 to 375 degrees Fahrenheit, and 350 degrees Fahrenheit is usually just right. This temperature range also happens to be what most cake recipes call for.
If you want cupcakes with a dome, increase the temperature by 25 to 50 degrees Fahrenheit. The higher heat activates the leavener (baking powder and/or baking soda) more readily, resulting in cupcakes that rise higher. You'll also get a softer, more homogeneous crumb as a result of the reduced baking time.
If your cupcake has too much of a dome, lower the temperature by 25 degrees Fahrenheit (but not below 325 degrees Fahrenheit). Cupcakes will always require less time in the oven than their cake counterparts. In general, cupcakes take 15 to 20 minutes to bake, but this can vary depending on the original recipe and the richness of the batter.
If you're converting from a 9-inch pan to cupcakes and using the same baking temperature, you'll likely only need to reduce the baking time by about 5% to 10%. If you're converting from a 9" x 13" cake to cupcakes, the baking time will be significantly reduced, sometimes by as much as 40% to 50%.
It's important to note that the size of the cupcakes matters more than the number of cups on the pan. Mini cupcakes will bake faster than regular-sized cupcakes. Most mini cupcakes take around 9 to 14 minutes to bake, while regular cupcakes take about 18 to 22 minutes.
To check if your cupcakes are done, insert a toothpick into the centre. If it comes out clean, they're ready. You can also use an instant-read thermometer; the inside of the cupcake should be 205 to 210 degrees Fahrenheit when they're done.
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Frequently asked questions
Yes, you can. A 9" x 13" cake, two 9" round cake layers, or three 8" round layers all make about 24 standard cupcakes. So, one 8" square pan or 9" round layer will make about 12 standard cupcakes.
The ideal baking temperature for cupcakes is between 325°F and 375°F. The ideal temperature range is also the same for cakes.
The baking time for cupcakes is generally between 15 to 25 minutes. However, this can vary depending on the recipe, richness of the batter, colour of the pans, and other factors.
You can check if your cupcakes are done by inserting a toothpick into the centre. If it comes out clean, without any batter sticking to it, your cupcakes are done. You can also use an instant-read thermometer; the inside of the cupcake should be 205°F to 210°F when done.
