What happened to my cupcakes? Three Common Reasons

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Baking cupcakes is something you truly like doing. Not only are these scrumptious delights wonderful, but they’re also a terrific way to commemorate a particular occasion.

Cupcakes are sometimes baked to commemorate a particular event, such as a birthday. These may also be useful after a hard work week when you need to spend time with your family.

If you’re making cupcakes and something goes wrong, you’re probably going to be irritated. When your cupcakes burst and you have no idea why, you’ll be left scratching your head.

Why did your cupcakes burst like that, and what can you do to prevent it from happening again? Continue reading to see why this happens from time to time.

1 – Your Oven Is Too Hot

The most prevalent cause of cupcake explosions is because people’s ovens are too hot. If you set the temperature too high, the cupcake will have troubles throughout the baking process.

The exterior of the cupcakes might occasionally bake more quicker than the interior. As this happens, the batter within the cupcakes begins to rise.

If the batter begins to rise after the exterior of the cupcake has developed a skin, the cupcake will most likely burst. It is most likely the source of your bursting cupcake problem.

So why would your oven be too hot? If you put your oven to the correct temperature as specified in the recipe, you may be asking how this could happen.

Unfortunately, some ovens have hot zones. This implies that regardless of the temperature you choose, your oven may get hotter in specific areas.

Some ovens are just not very precise when it comes to temperature settings. The simplest solution is to get an oven thermometer and check it.

If you plan on doing a lot of baking, an oven thermometer will come in helpful. You may also test your oven for hot areas by placing bread in it.

Basically, you will place a loaf of bread on the oven rack and cover it completely. If there are no hot spots, the bread should toast uniformly, but bread that toasts more quicker in certain locations than others can assist you locate the hot spots in your oven.

2 – Leavening Agent Mistakes

Another item to keep an eye out for are leavening agents. While creating cupcakes, leavening ingredients such as baking soda or baking powder are used.

If you make a mistake while weighing out the ingredients, it might affect how the cupcakes bake. Using too much baking soda might be harmful, but using too little baking soda can also be problematic.

It is critical to pay great attention to the ingredient measurements while following a cupcake recipe. You should take the time to accurately measure things so that you receive the best outcomes.

Even a small error, such as not leveling off your measuring cup or spoon, might create problems. Fortunately, this error can readily corrected by just being more cautious.

Don’t get carried away and use too much baking soda or baking powder. Make every effort to get the ingredients just perfect so that your cupcakes don’t burst.

In addition, you should always endeavor to utilize the particular leavening agent specified in the recipe. If you need to substitute baking soda with baking powder, you should be aware that the quantity of baking powder required will vary.

It is not always advised to use baking powder for baking soda. It may not function well depending on the other components in the cupcakes.

In general, it is preferable to go to the shop and get any missing materials. It would be much less inconvenient than your cupcakes exploding and you being unable to eat them.

3 – Mixing Issues

While baking cupcakes, mixing problems might lead things to erupt. It’s conceivable that anything went wrong if you weren’t extremely thorough while mixing the batter.

For example, you can have lumpy bits of the batter that stick to the bottom. This might lead to problems when baking the cupcakes.

Sugar, flour, and butter lumps may ruin your cupcake batter. You should do your hardest to fully combine the mixture before baking your cupcakes.

Often, something like this will occur when you are preoccupied or attempt to speed through mixing the batter. To be safe, try slowing down and being more thorough with your mixing the next time.

Final Thoughts

If you think about how you made your cupcakes, you should be able to figure out why they burst. It might have been as easy as a leavening agent error, but other issues can also cause cupcakes to burst.

While measuring your components, you should always be cautious. Little errors might throw things off and create many problems with your cupcakes.

It is also critical to thoroughly combine the cupcake batter. You must ensure that there are no lumps in the mixture, since these might cause the cupcakes to burst when baking.

If you done everything correctly, your oven might be to fault. Certain ovens are not very good at correctly managing the internal temperature during baking, which might result in your cupcakes exploding owing to the oven being too hot.

Investing in an oven thermometer will help you prevent future issues like these. If you do your best, you should be able to prevent future exploding cupcake problems.


What causes a cake to explode?

The batter includes an excessive amount of rising agent. Too much baking powder causes a cake to rise fast and excessively, causing it to break or pour over the edges of the pan. Reduce the quantity of raising agent used, or use a blend of plain and self-raising flours, to get a more equal surface.

What are the common problems when baking cupcakes?

Too much leavening agent in the cupcakes: Too much baking powder or bicarbonate of soda is usually the culprit.
Filling your cupcakes to the brim: If you see that there is a little too much batter, bake half a cupcake more.
The temperature of the oven is too low:…
Excessive acidity:

How do you keep cupcakes from puffing up?

Next, for the remaining of the baking time, reduce the temperature to 350°F. The tops of the cupcakes will bubble out as a result of the first burst of heat. Lowering the temperature allows you to completely bake the cupcakes without scorching them or having the batter erupt out of the pans’ tops.

Why are my cupcakes exploding?

Many causes may cause cupcakes to explode. One of them is a hot oven temperature. Since the exterior of the cupcakes bakes quicker than the interior, the batter on the inside will begin to rise after the outside has created a skin, resulting in the typical explosion.

What are 2 things that might cause a cake to collapse?

What Caused My Cake To Sink In The Center? (And How to Repair It)
Using an incorrectly sized or shaped cake pan.
Baking in an Overheated or Underheated Oven. Using Too Much Baking Powder or Baking Soda. Undermixing the Cake Batter. Over-Aerating the Batter. Underbaking Your Cakes. Turning the Cake Pans at the Incorrect Time.
Apr 29, 2021

What are 3 common baking mistakes?

Typical Baking Errors (And How to Fix Them)
Baking at the incorrect temperature…
Not measuring the components.
Excessive checking on your products…
Your components are at the incorrect temperature.
Your dough is not rising.
Nothing bakes evenly….
Your dough or batter is too firm.

What happens when you overmix cupcakes?

When cake batter is overmixed, the gluten in the wheat may create elastic gluten strands, resulting in a denser, chewier texture. The white batter seems lighter, but the crimson batter appears thicker and denser. The Overmixed Cupcakes Were Gummy: The overmixed cupcakes were gummy.

What temperature do you bake cupcakes at?

Preheat the oven to 350°F.

Most cupcakes bake nicely at temperatures ranging from 325°F to 375°F. Fortunately, these are also the temperatures at which cakes are often cooked.

Why are my cupcakes rising so much?

When cakes peak while baking, it’s typically because the oven temperature is too high. The cakes’ outside edges bake fast, pushing the center to rise and form a peak. Since ovens differ, you may need to turn your oven down a bit more, particularly if it is a fan oven with a powerful fan.

How do you make cupcakes stay flat?

Low and slow baking is the secret to a flat, uniform cupcake. Instead of raising the temperature for a brief period of time, I do the reverse. I bake all of my cupcakes and cakes at 140°C for a longer period of time, so I’ll bake them for at least 35-40 minutes. When you see the ultimate product, the additional time in the oven is well worth it.

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