How to Prevent Cupcakes from Sinking
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Baking cupcakes is fun, except when you remove the tray from the oven only to find that your cupcakes have sank! What’s a girl to do when you spent all this time baking the perfect cupcake, only to have it fail in the oven? I’m sharing my top tips for how to prevent cupcakes from sinking so you can have cupcake perfection every time!
Baking cupcakes is a joy, especially when the end result is a batch of perfectly risen, fluffy, and delicious miniature cakes. However, a common issue many bakers face is cupcakes sinking in the middle. This problem can be frustrating, but with the right techniques and understanding, it can easily be avoided. Learn how to prevent cupcakes from sinking to ensure your cupcakes rise beautifully every time!
Table of Contents
Understanding Why Cupcakes Sink
To prevent cupcakes from sinking, it’s essential to understand why it happens in the first place. Here are some of the most common reasons:
Incorrect Leavening Agent Amounts
Leavening agents like baking powder and baking soda are crucial for making cupcakes rise. Using too much can cause the cupcakes to rise rapidly and then collapse, while too little can result in dense cupcakes that don’t rise enough. I really prefer to use baking powder in all cakes as I think it provides a better crumb and it’s meant to be used for a slower rise, such as cake. Check out my article Difference Between Baking Soda and Baking Powder to learn more.
Overmixing the Batter
Overmixing the cupcake batter can incorporate too much air, which leads to large air bubbles that expand and collapse during baking. This results in sunken cupcakes.
Underbaking
If cupcakes are removed from the oven too early, they might sink as the center has not set yet. Ensuring the cupcakes are fully baked before taking them out of the oven is crucial! Make sure to test cupcakes are done with a toothpick if you’re unsure to prevent them from sinking afterwards.
Oven Temperature Issues
An oven that’s too hot or too cold can affect how cupcakes rise. If the oven temperature is too high, the cupcakes can rise too quickly and then collapse. And, a low temperature can prevent the cupcakes from rising properly.
Opening the Oven Door Too Soon
Opening the oven door before the cupcakes have set can cause a sudden drop in temperature, leading to sinking. Be patient and use your oven light if you feel the need to check on them.
Too Much Liquid
Adding too much liquid to the batter can cause cupcakes to be too wet, leading to structural instability and sinking.
Improper Ingredient Ratios
Incorrect ratios of ingredients can affect the texture and stability of cupcakes. For example, too much sugar can cause cupcakes to rise quickly and then collapse.
High Altitude
Let’s also touch on high altitude baking. When baking at high altitude, baked goods rise faster. So, if you are using a sea level recipe that is not tested for high altitude, sunken cupcakes are almost going to be a given. Always use a high altitude tested recipe, like any of the ones on my site!
Tips to Prevent Cupcakes from Sinking
Measure Ingredients Accurately
Accurate measurements are crucial in baking. Use a kitchen scale for precision, especially for dry ingredients like flour and sugar. This helps maintain the correct ratios and ensures consistent results. If you’re baking large batches, in a commercial kitchen, I also highly recommend weighing ingredients like eggs, milk, sour cream and more! This will ensure each batch of cupcakes is perfect.
Use Fresh Leavening Agents
Baking powder and baking soda lose their potency over time. Ensure they are fresh and active. A simple test is to mix a small amount with vinegar (for baking soda) or hot water (for baking powder). If it fizzes, it’s still good to use!
Mix Batter Gently
Mix the batter until just combined. Overmixing can lead to the incorporation of too much air, causing the cupcakes to rise and then fall. Use a spatula to fold in dry ingredients gently.
Preheat the Oven
Always preheat your oven to the required temperature before baking. An oven thermometer can help verify the accuracy of your oven’s temperature, I have one in my oven all the time and just glance at it to ensure it’s right before baking anything.
Properly Fill the Cupcake Liners
Fill the cupcake liners about two-thirds to three-quarters full. Overfilling can cause the cupcakes to rise too much and then collapse.
Avoid Opening the Oven Door
Resist the temptation to open the oven door too soon. If you must check on them, use the oven light to take a peek. Wait until the cupcakes have risen and set, usually around two-thirds of the baking time, before checking if you feel the need to check. But really, you should wait until the lower end of the time frame given in the recipe or a few minutes before they are supposed to be done.
Test for Doneness
Check if the cupcakes are done by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Avoid taking them out too early.
Room Temperature Ingredients
Using ingredients at room temperature can help them combine more smoothly, resulting in a more stable batter. If you have a butter or shortening based cupcake batter, then using room temperature eggs, milk, sour cream and more is crucial. This is because these types of fat can solidify when chilled. So, if you cream softened butter and sugar together, only to add in cold eggs and milk, that could cause the butter to seize up in spots resulting in a lumpy batter that has a less than ideal texture. Using room temperature ingredients will ensure everything combines smoothly. If you have an oil based recipe like with canola oil or olive oil, then you don’t need to use room temperature dairy because these oils won’t solidify when cold. Coconut oil for example will though, so use room temperature if a cake recipe has a coconut oil base. Take eggs, butter, and other refrigerated ingredients out of the fridge about 30 minutes before baking.
Follow the Recipe
Stick to the recipe instructions carefully. Altering ingredient quantities or skipping steps can lead to unbalanced batter and sinking cupcakes.
Troubleshooting Sinking Cupcakes
Even when you believe you’ve done everything right, cupcakes can sometimes still sink. Here are some troubleshooting tips.
Flat Cupcakes
If your cupcakes come out flat rather than domed, it might be due to underfilled liners or not enough leavening agents. Ensure you are filling the liners to the right level the recipe calls for and using the correct amounts of leavening.
Hollow Cupcakes
Hollow cupcakes can be a result of overmixing or too much leavening. Adjust your mixing time and double-check your ingredient measurements.
Dense Cupcakes
Dense cupcakes can occur if there’s too much liquid or fat in the batter. Reducing the amount of liquid or ensuring the butter is properly creamed can help.
The Takeaway
Preventing cupcakes from sinking is all about understanding the baking process and paying attention to detail. By following these tips and techniques, you can achieve perfectly risen cupcakes. Remember, practice makes perfect, and each time you bake it brings you one step closer to mastering the art of cupcake baking. Enjoy the process and happy baking! If you have fallen or sunken cupcakes, check out my article 5 Things To Do with Sunken Cake so they don’t go to waste!
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