Paper cupcake liners are disposable paper cups that hold cupcake or muffin batter in a muffin tin as it bakes, then make the finished treats easier to lift and serve. Use standard-size liners in a matching pan, fill them evenly, and let the cupcakes cool before peeling the paper away for neat results.
Ingredients
- 12 standard-size paper cupcake liners
- 1½ cups (190 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs (about 100 g without shells), at room temperature
- ½ cup (120 ml) whole milk, at room temperature
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Set 12 standard paper liners into the wells of a standard 12-cup muffin pan. Check that the liners sit flat and are not folded over; they do not need to be greased when used with a well-fitting metal pan.
- In a medium bowl, whisk the flour, sugar, baking powder, and salt until evenly combined. In a separate large bowl, beat the softened butter with a hand mixer or sturdy spoon until smooth, about 1 minute.
- Beat the eggs into the butter one at a time, scraping down the bowl as needed. Mix in the vanilla. Add the dry ingredients in two additions, alternating with the milk, and stir just until no dry streaks remain. Avoid beating the batter for a long time, which can make the cupcakes dense.
- Divide the batter evenly among the liners, filling each about two-thirds full. A level ¼-cup measure (60 ml) is a useful guide, though the exact amount depends on the pan and liner. Do not fill the cups to the rim; batter needs room to rise without spilling over.
- Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The cupcakes are ready when the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few dry crumbs. For an egg-containing baked dish, USDA FSIS recommends that it reach a safe minimum internal temperature of 160°F (71°C); check the center with a food thermometer if you need to verify doneness.
- Set the pan on a cooling rack for 5 minutes, then lift the cupcakes out and cool them completely on the rack, about 45 minutes, before frosting or storing. Cooling in the pan too long can trap steam and make the bottoms damp. Peel the liners away only when ready to serve.
Tips
- Choose the right size. Standard liners are usually about 2 inches (5 cm) across at the base and fit standard muffin-pan wells. Mini and jumbo liners need pans made for those sizes; a liner that is too small can collapse, while an oversized one may crease and bake unevenly.
- Check whether the paper is greaseproof. Most baking liners are designed to release baked goods, but plain, thin paper can absorb butter and turn translucent. For a cleaner finish, use liners sold for baking, and avoid waxed paper, which is not intended for oven use.
- For extra insurance, use a pan. Paper liners are not a substitute for a stable muffin tin. If you only have free-standing paper baking cups, follow the package directions and place them on a sturdy baking sheet; the cakes may spread more than they would in a muffin pan.
- Measure consistently and avoid overfilling. Fill each cup to the same level so they bake at a similar rate. If a liner has batter on the outside, wipe it off before baking to reduce dark, sticky spots.
Serving Suggestions
Serve the cooled cupcakes plain, dusted lightly with powdered sugar, or topped with buttercream, cream cheese frosting, or a simple glaze. Keep the paper on while arranging them on a platter; it makes each one easier to pick up without touching the cake. For a party, set out napkins and small plates, particularly if the cupcakes are frosted or filled.
For a casual breakfast or snack, use the same liners for unfrosted muffins and serve them warm or at room temperature. If serving warm, let the cupcakes stand until they are comfortable to handle, then peel away the paper gently. Very hot cakes are delicate and more likely to tear.
Variations
- Chocolate cupcakes: Replace ¼ cup (30 g) of the flour with unsweetened cocoa powder. The result will be less vanilla-forward and slightly more tender; sift the cocoa with the dry ingredients to prevent lumps.
- Lemon cupcakes: Add 1 tablespoon (6 g) finely grated lemon zest to the sugar and rub it in with your fingertips before mixing. The zest gives a fresh citrus aroma without changing the batter’s liquid balance.
- Oil instead of butter: Use ⅓ cup (80 ml) neutral oil in place of the ½ cup (113 g) butter. The cupcakes will be moist and soft but will have less buttery flavor; mix the oil with the eggs rather than creaming it.
- Paper-liner test: If you are unsure whether a liner releases well, bake one cupcake first. Let it cool completely before peeling. Liner release depends on the paper, batter, and cooling time, so a small test can help avoid damaging a full batch.
Storage and Reheating
Cool the cupcakes completely before packing them, or condensation can soften the paper and cake. Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for 3–4 days. Refrigerate cupcakes with perishable cream cheese or whipped-cream frosting within 2 hours; keep them covered and use within 3–4 days. Bring refrigerated cupcakes to room temperature for about 20–30 minutes before serving for a softer crumb.
For longer storage, freeze unfrosted cupcakes in a freezer-safe airtight container for up to 2 months. Thaw them, still covered, at room temperature for about 1–2 hours, then frost if desired. Reheating is optional: microwave an unfrosted cupcake without its paper liner for about 8–10 seconds, checking before adding more time. Do not microwave a cupcake in a metallic or foil-lined wrapper. Discard cupcakes left at room temperature for more than 2 hours if they contain perishable frosting.
Frequently Asked Questions
Do paper cupcake liners need to be greased?
Usually not. Baking liners are made to release cupcakes, and greasing can leave the cake greasy or cause the liner to pull away. If your particular liners tend to stick, lightly grease them or try a different baking-liner product after checking its package directions.
Can I bake cupcakes in paper liners without a muffin pan?
Only if the cups are specifically designed to stand on their own. Ordinary fluted liners are too flexible to hold batter and may spread or tip over. Place free-standing baking cups on a sturdy baking sheet and follow their instructions.
Why are my liners greasy or peeling off?
Some fat and moisture can seep into paper, especially with a rich batter, thin liners, or while the cakes are still warm. Let cupcakes cool completely before peeling, and choose grease-resistant baking liners if appearance matters. A few translucent spots are generally a cosmetic issue.
How full should cupcake liners be?
For this recipe, fill each standard liner about two-thirds full. That leaves space for the batter to rise. Different recipes rise differently, so follow the recipe’s guidance rather than filling every liner to the same volume automatically.
Can I use paper liners in a silicone muffin pan?
Yes. Set the paper liners into the silicone wells and fill them as usual. Silicone pans can be more flexible when full, so place the pan on a firm baking sheet before adding batter and moving it to the oven.
Are foil and paper cupcake liners interchangeable?
They generally serve the same purpose in a muffin pan, but foil liners may hold their shape differently and some have a paper insert that should be removed according to the package directions. Use liners labeled for baking, and never put a foil liner in a microwave.
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