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Aug 25, 2008 02:18 PM

Converting from Loaf to Cupcake Recipe

Are there any bakers out there that can offer advice on how to convert this loaf pan recipe to a cupcake recipe? For example, do I need to change any of the ingredient amounts? What about the cooking time and temperature?

I'm planning to make MMRuth's marinated yogurt chicken later this week and I thought this would be a great way to use up my leftover yogurt. Thanks in advance for your help!

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  1. I wasn't able to open the link to see the recipe but baking time is certainly one thing which changes when converting to cupcakes (most cupcakes seem to bake in 20 to 25 minutes). But not all cake recipes can be used to make cupcakes; some don't rise correctly or they rise and then crash so that you have the batter all over the cupcake tins. You might want to make one cupcake to see if it works and if not, make the recipe in cake form.

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    1. I often switch my cakes to cupcakes, and I've done quick breads the same. If it were me, about the only thing I'd change off the top of my head is the baking time - check it at 20 mins.

      Don't forget to fill the empty muffin slots with water to even out the baking, too.