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Cake to Cupcake Conversion

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This should be a quick question: if I have a cake recipe and I want to make cupcakes with it, what if any modifications do I need to make to the recipe? Cook time changes, or just use the toothpick test at about the equivalent time? The specific recipe is a "red devil magic mayonnaise cake", and it is great, despite the name and inclusion of mayo, and if anyone wants the recipe, happy to post it.

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  1. I don't have any reliable data on the conversion, but in my limited experience the cooking time decreases significantly. I'd set the timer for 1/3 of the time, check, then adjust accordingly.

    As far as actual modifications to the recipe, I've never made any. But then, again, limited experience!

    2 Replies
    1. re: odkaty

      no reason to change the mixture and ingredients, just the baking time, and that will depend on the size of your cupcakes.

    2. I don't think you need to change anything but the baking time. I usually check at half the time a cake would take and doa toothpick test. Do you happen to have a boxed cake mix in the pantry? You could look at the difference in baking times that they recommend (since they list times for cakes, bundt cakes, square pans, cupcakes, etc).