Convert Any Cake To Cupcakes

YAAS to cupcakes, they’re more fun and easy to eat! No fork or hassle and they’re faster to make too. What if you have a favorite cake recipe that you want to convert into cupcakes? Let me tell you how you can do that in 6 simple steps.

1. Choose a standard cake recipe with classic mixing techniques, like a creamed cake where you beat the sugar, fat, and eggs together first. Or oil-based cakes. Do not go for sponges or pound cakes as they can be dry or dense when converted to cupcakes.
2. Adjust your oven temperature. Most cakes bake at 170 or 160 degrees Celsius, but I like to bake my cupcakes at 160 degrees Celsius always. This gives them quite flat tops which are easier to decorate. If you’re looking for domed cupcakes, bake them at 180 degrees Celsius.
3. The next step is to make your cake batter as the recipe outlined and pour in prepared cupcake pans. For a rough guideline, if a cake recipe makes three 8-inch cakes, that can yield 24 standard cupcakes.
4. Fill the cupcake liners 2/3 the way full (about 3-4 tablespoons) so they don’t overflow.
5. Adjust the time of baking. Cupcakes bake much faster than cakes, I find that I get the best results when they bake only 14 – 15 minutes.
6. You can tell when the cupcakes are done by inserting a toothpick into the center of one of the cupcakes in the middle of the pan, and it should come out clean. Or when you gently press down on the top of a cupcake, it should spring back when done.

Now that that’s done, the best part is decorating cupcakes with any desired frosting rather than doing it on a whole cake!