How to Make Cupcakes

You can use any cake recipe you like to make cupcakes. The only thing that changes is the baking time.

1. We made banana cupcakes out of this Banana Cake recipe. As with any cake, you want the butter and eggs to be at room temperature before you begin mixing the batter. Measure out your ingredients, preheat the oven, and prepare your pans while you wait.

2. Before you line your muffin tin with cupcake liners, spray a light coating of cooking spray over the surface of the pan, or use a paper towel to wipe a thin film of cooking oil over the top. This will help keep the tops of your cupcakes from sticking to the pan if they rise above their liners.

3. Combine the butter and sugar in a mixing bowl. Cream the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice.

4. A Note on Creaming:

Unlike cookie doughs, for which you just want the sugars and butter to be well combined, cake batters require a little more work.The butter should be noticeably lighter in color as air is beaten into it; the mixture will look very fluffy.

5. Scrape down the beaters and the sides of the bowl. Add theroom-temperature eggs one at a time, beating well after each addition.

If you use refrigerator-cold eggs, they won't incorporate into the mixture as well and will make the batter look "curdled." You want your cake batter to be smooth and homogenous.

6. After the last egg is fully incorporated, add any flavorings called for in your recipe, like vanilla extract or lemon zest. Following our banana cake recipe, we added the sour cream and mashed banana at this point.

7. Ingredients such as cake flour, baking soda, and cocoa powder should be sifted before adding them to the mixing bowl to prevent dry lumps in your baked cake. These lumps won't be broken up by gentle mixing--and the last thing a cake batter needs is vigorous beating.

8. Once you add the dry ingredients to your cake, you just want to stir the batter until it's smooth, taking care to scrape down the sides and bottom of the mixing bowl with a rubber spatula.

9. Our favorite tool for scooping cupcake and muffin batter is a spring-loaded ice cream scoop. It's fast, it divides the batter equally between the muffin cups, and it keeps your hands clean.

You can also use a spoon or spatula to scoop the batter; the main goal is to try to distribute the cake batter evenly among the cups.

10. Once the pan or pans are full, they should go into the hot oven immediately. The longer the cake batter sits out, the more leavening power you lose, so you should bake all of your trays of cupcakes at the same time.