How to Convert a Cake Recipe to Cupcakes
A two-layer cake recipe usually makes 24 to 30 cupcakes, while a one-layer cake will make a smaller batch of 12 to 15 cupcakes. By the way: You can also reverse this notion and make a cake out of any cupcake recipe. You don’t have to change the oven temperature (no matter which way you convert the recipe, cakes and cupcakes will bake at the same temperature called for in the recipe), but you do need to change the baking time depending on which dessert you’re making and the pan you use.
Step 1: Choose a Cake Recipe
When making cupcakes from a cake recipe, choose a butter-style cake recipe (a cake that starts with beating together butter and sugar). Some of our favorite recipes for cupcakes come from these cake recipes:
Red Velvet Cake White Cake Yellow Cake Chocolate Cake
Step 2: Make the Cake Batter
One of the fastest ways to make cake batter is to start with a boxed cake mix, but you can also make your cake batter from scratch. No matter what kind of recipe you convert, you’ll follow the same basic steps for mixing the batter. Your recipe may differ, but many call for beating the butter on its own for 30 seconds before adding other ingredients. Add the sugar and mix to cream together. Be sure not to overbeat (you’ll know you have if the butter starts to separate). Next, add the eggs and flavorings, like vanilla extract, and beat them into the butter-sugar mixture. In a separate bowl, stir together the dry ingredients (flour, salt, and baking powder). Then alternately add the dry and wet ingredients (like milk) in small increments, beating after each addition. Test Kitchen Tip: Allow the butter and eggs to stand at room temperature before adding them to the batter, as they mix with more ease.
Step 3: Line Your Muffin Pan
Naturally, rather than using a layer cake pan or a round cake pan, you’ll need to bake your cupcakes in a muffin pan. Once you have the batter of the cake recipe you want to convert ready to go, line the desired number of muffin cups with paper baking cups, or grease and lightly flour the cups. If you don’t have enough to bake all the cupcakes at once, refrigerate the remaining batter while the first batch bakes.
Step 4: Fill the Cupcake Liners
Our Test Kitchen recommends using approximately ¼ cup batter in each liner (or ½ full) to make 2½-inch tall cupcakes. If desired, bake one or two cupcakes with slightly different amounts of batter to see which height you prefer before you make the whole batch.
Step 5: Bake Cupcakes and Cool
When converting a cake recipe into cupcakes, you’ll need to reduce the cupcake baking time by one-third to one-half. Most cupcake recipes take about 15 to 20 minutes in the oven, so it’s best to err on the side of caution and start with the shorter baking time. Your cupcakes are done baking when a wooden toothpick inserted into the center of a cupcake comes out clean with no crumbs on it. You can also try baking just one cupcake as a test to start with, which will help you determine the right baking time for the rest of the batch. Allow cupcakes to cool in the pan 5 to 10 minutes, then remove and cool completely on a wire rack.
Step 6: It’s Cupcake Decorating Time
Once the cupcakes have completely cooled, get creative with frosting and decorating. If you don’t have a piping bag set at home, simply fill a plastic storage bag and snip off the tip to pipe. Try using our buttercream frosting recipe (and its many flavor variations!) for a classic cupcake look.
