Peanut Butter Banana Cupcakes | The Best Cupcake Recipe (2024)

FAQs

How do you keep cupcakes moist and fluffy? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Place the butter, flour, sugar, vanilla, baking powder, eggs and milk in a large bowl and whisk until well combined. Preheat oven to 160°C (325°F). Line 18 x ½-cup-capacity (125ml) muffin tins with paper cases. Spoon the cake mixture into the tins and bake for 20–25 minutes or until cooked when tested with a skewer.

Fill your cupcake liners 3/4 full. Bake at 400 F for the first five minutes. Then lower the temperature to 350F for the remainder of the baking time. That first initial blast of heat will cause the tops of the cupcakes to puff up.

Don't Over-mix, Don't Under-mix

Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined. Overmixing batter, whether that's for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Don't turn on the mixer then leave the room.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

The easiest way to store decorated cupcakes is simply to put them in an airtight container. There are specialized carriers and storage containers that make it even easier to preserve cupcakes, but any ol' Tupperware will do. Frosted cupcakes will stay fresh in an airtight container for 3 to 4 days at room temperature.

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Resist the urge to store cupcakes in the refrigerator to extend their shelf life beyond two days. Cupcakes stored in a refrigerator will dry out. In fact, placing cupcakes in the refrigerator speeds crystallization in the sugar and flour, making the cupcakes go stale quickly.

Take your disposable pastry bag fitted with a no. 12 round decorating tip and filled with buttercream, and place the tip on the outside of your cupcake, using an even pressure move the tip to the center of your cupcake, lightening up on the pressure as you reach the center.

Core out the centre of each cupcake, and fill carefully with some of the green ganache. Pipe the buttercream frosting on top of the cupcake and ganache. Drizzle over the rest of the ganache to create a slimy mess - and add on some green sprinkles if you fancy.

How to stop cupcakes from doming? ›

Check the temperature once your oven is preheated—if it's much higher, check your oven's manual to calibrate it so that 350 degrees actually means 350 degrees. Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time.

Cupcakes with crunchy tops are because of your oven being too warm, baking with the thermofan, or the convection oven putting. It can be because you bake them for too lengthy, added an excessive amount of sugar, introduced too little leavening agent, or over-mixing the batter.

Use milk instead of water

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.