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Allow the butter and eggs to stand at room temperature for 30 minutes. This will make the butter easier to blend. Room temperature eggs allow more air to be incorporated into your batter for a lighter texture. Grease and flour twelve 2½-inch muffin cups or line with paper baking cups (Target); set aside.


Many cupcake recipes call for beating the butter and sugar together for 1 minute, using a hand mixer $34.99 (Bed Bath & Beyond) or stand mixer. This is called creaming, and it creates little pockets of air in the mixture, resulting in light and fluffy cupcakes. Just be sure not to overbeat the mixture. You can tell you've gone too far if the butter starts to separate.

After creaming the butter and sugar, most cupcake recipes next call for adding the eggs. Depending on the recipe, you may add whole eggs, just egg yolks, or just egg whites. Some recipes include other ingredients to add along with the eggs, such as vanilla or other flavorings.

Test Kitchen Tip: Break eggs individually into a custard cup or small bowl first. This way, if you get shell fragments, you can easily fish them out, rather than trying to get them out of the batter.

In a separate mixing bowl (Crate & Barrel), stir together the dry ingredients, such as flour, salt, and baking powder. Most cupcake recipes call for alternately adding the dry ingredients and the wet ingredients (like milk or cream), beating between each addition. Don't be tempted to add everything at once. Adding all of the wet ingredients at once can cause the batter to separate, resulting in a heavy cake. Adding all of the dry ingredients at once can make the batter too thick, which can lead to overmixing.

Wondering how much batter to use per cupcake? For standard 2½-inch cupcakes, fill cupcake liners with ¼ cup batter to about ⅔ to ¾ of the way full. Avoid adding too much batter, or the cupcakes will overflow the cups as they bake and cause a mess. Here are some easy ways to fill cupcake liners with cupcake batter:

If the batter is thick, use two spoons to scoop it into the cups.
Use a medium ice cream or cookie scoop to spoon batter into the cups.
Fill a heavy resealable plastic bag with batter and cut a small hole in one corner. Squeeze the bag gently to fill the cups. Plug the bag's hole with your finger as you move it to the next cup.
If your batter is thin, pour it into a large glass measuring cup. The spout on the measuring cup will make it easier to fill cupcake liners with batter.
Test Kitchen Tip: Cupcakes rise higher in paper liners and are easier to remove from the pan. They're also easier to grasp for frosting or decorating.

For chocolate, vanilla, and most other cupcake recipes, you'll want to bake for 15 to 20 minutes in an oven preheated to 350°F. Test for doneness by inserting a wooden toothpick into the center a cupcake. If the toothpick is clean when you remove it, the cupcakes are done. If wet batter or several moist crumbs cling to the toothpick, they need to bake longer. Cool the cupcakes for 5 minutes in the pan before moving them to a wire rack to cool completely.

Here are some general guidelines for adjusting baking times for larger or smaller cupcakes:

How to make mini cupcakes: A recipe that makes 24 standard (2½-inch) cupcakes will make about 64 mini cupcakes. Generally, they're baked in a 350°F oven for 10 to 15 minutes.
How to make jumbo cupcakes: A recipe that makes 24 standard (2½-inch) cupcakes will make 10 to 16 jumbo cupcakes. Typically, they're baked in a 350°F oven about 25 minutes.

For the prettiest cupcakes, start with decorative liners. It's the easiest way to spruce them up for special occasions. From there, use a piping bag (Michaels) to decorate your cupcakes. If you don't have piping bags, use a resealable plastic bag with the end snipped off, or simply spread with a knife. Use our customizable buttercream frosting recipe (with seven flavor variations) to get started. For an unforgettable dessert, feel free to go wild with holiday toppings, sprinkles, nuts, or whatever your heart desires.


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