When preparing a dessert, cupcakes are typically more convenient to serve and transport than an entire cake. You do not need special mix to make a batch of cupcakes; you can use cake mix instead. However, you cannot simply follow the same instructions as you would if you were baking a cake. Without adjusting the bake time and temperature, your cupcakes will be dry or potentially burnt. You can convert a cake to cupcakes with minor adjustments for delicious results every time. Add this to my Recipe Box.
Reduce the baking temperature by 25 degrees Fahrenheit. This prevents the cupcakes from burning or drying out when you bake them. If you already preheated the oven to a higher temperature, turn it off for 15 minutes to let it cool. After the oven is cooled, turn it back on to the lowered temperature.
Coat a cupcake pan in a thin layer of cooking spray to keep the batter from sticking. Pour the cake batter into the cupcake pan, filling each cup 1/4 inch from the top.
Bake in the oven for half of the recommended baking time. If the recommended time is 50 minutes, bake the cupcakes for 25.
Check the cupcakes when the baking time is up. Stick a toothpick into the middle of the cupcake. If it comes out clean, take them out of the oven. However, if it comes out with batter on the tip, place them back into the oven for another five minutes.
Allow the cupcakes to cool for 25 minutes before taking them out of the tin.
Tips
- A recipe for a 9-inch-round cake will yield approximately 10 cupcakes.
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