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Deflating cupcakes

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My cupcakes are rising beautifully in the oven, but once I take them out to cool, theyre deflating. What's wrong?

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  1. It sounds like that they lack sufficient structure to stand by themselves when the air cools.

    1. What leavening do they contain?

      3 Replies
      1. re: lgss

        baking soda

        1. re: lyntc10

          What is the recipe, and method? Are you using cake flour?

          1. re: lyntc10

            It's important to have little time pass between when the wet and dry ingredients get mixed (which is when the leavening gets activated) and when they go into the oven.

        2. Did they cook long enough?

          1. If the cupcakes rose during baking then fell (alot) while cooling, perhaps you mismeasured the flour. Lack of structure would cause this problem, as in the case of flourless chocolate tortes, which collapse significantly. Or, did you check for doneness? Underdone cakes will collapse. The fact that they rose tells me your leavening agent(s) were fine.
            There is a very slight falling of cakes and cupcakes when done, more of a slight shrinking, but it's almost negligible; if it's dramatic, then you have a problem.

            1. Are you overfilling the pans? If the recipe says to fill 2/3 or 3/4 and you fill the pan higher, there is nothing for the batter to grip onto as it is rising in the pan. Some cupcakes are designed to raise above the pan. You need to find a recipe that specifies filling the pan all the way to the top if you want a high, domed cupcake.

              1. I put a toothpick in and it came out clean, there was time in between mixing and baking (I decided to use my toaster oven (with oven thermometer so I know the temp was right), to make 4 batches using my 6 cup tin)), i filled them about 2/3 full, which is what the recipe called for. It's not falling a lot, but enough that I notice. I was getting gorgeous high domed cupcakes, but after they cooled, they just weren't as tall (still much taller than the batter though). I think they maybe lost 1/5 of an inch?

                1 Reply
                1. re: lyntc10

                  That's an "almost" normal drop, and could have occurred becuase of the time between preparing the batter and baking. It's sounds like that's your only problem. Keep your batter refrigerated while batch baking.
                  If you want really high domed cupcakes, fill your papers 3/4 inch full and make sure not to grease the top of the pan; for instance, if you're using cooking spray, don't allow it to get on the top of the pan. This will prevent the batter from spreading.