What hapened with my cupcakes?

They rise into the oven….but when take out of the oven…they puff!!
You have some idea?

Thanks. Fabiana

Fabiana Rivarola

15 Replies

Were they baked all the way through? Did you test one to make sure? The tops are awfully white; I have never seen cupcakes that white come out of the oven. Many times you may think your cuppies are done because they have been in the oven for the length of time the recipe calls for, but depending on differences in altitude and humidity, they may need more or less time than listed. Always test one of the centre cupcakes to make sure.

Another thought … What temperature was your oven at? And was it on convection? I bake my cakes and cupcakes no higher than 325 F, and never on convection.


I think they might be underdone. They look quite white. Try leaving them a bit longer in the oven the next time and see if that helps. I check each and every cupcake to see if it’s done or not when it comes out of the oven because whichever one is underdone sinks after a minute or two.

Sameen, Baked In Caked Out,

thanks for your reply and advice. The cupcakes were for 20 minutes in my oven at a temperature of 325 ° F. I inserted a toothpick in several of them and this came completely clean them out so the oven. a minute or two, began to sink and reduce its size. Really were cooked and delicious … but let me calm as narrowed
I used the recipe for White Velvet Wedding Cake I thought maybe it was just filled cupcakes but were about 2/3 as I always do …. My oven is electric and all my cakes and cupcakes the cook to 325 but the first time I cut and sink as well.

Fabiana Rivarola

Underbaking is a possibility – although you are testing clean with a toothpick, also just tap the top of the cupcake with your finger and see it it springs back. If it doesn’t it will most likely deflate when you take it out – that’s what used to happen to me. Also, don’t overfill – I use an icecream scoop and always level the top and have noticed when I don’t, my cupcakes are overfilled and not only take too long to bake and end up browning too much on the bottom but they usually deflate too. Finally, check your recipe for the ratio of baking powder to flour. Good rule of thumb is 1 tsp baking powder (or 1/4 tsp baking soda) per cup of flour. If the recipe has too much leavening, it will over inflate in the oven and becomes unstable, resulting in a deflated cupcake once it cools down.
Good luck and let us know how it worked out on your next baking attempt.

Maria @ or

Thanks so much Maria.. I’ll trying in a few days… I have tow tasting next week for wedding… thanks

Fabiana Rivarola

They definitely look under baked to me. Most white colored batters should be a light golden color when finished. Test several cupcakes with a toothpick or cake tester/skewer and the toothpick should come out clean with no batter stuck to it. Lastly, most cupcakes will spring back when you gently press on the top of it. If it leaves a finger print/doesn’t spring back to shape they are not finished yet.
Good luck!

Nikki, So Cal,

Ok…i was trying again….more time into the oven….but the same result…i guess i need other recipe.

Fabiana Rivarola

Hi Fabiana, they look a little better than last time but they still look a little wet in the center – perhaps they needed another couple of minutes? How long did you bake them for? Maybe you can post your recipe and we can try to dissect it and see what needs adjusting?

Maria @ or

Hi Maria, they was cooking for 30 minutes at 325ºF… I don’t know why but I use the same recipe for cake and is perfect….

Fabiana Rivarola

Cakes usually sink when the cake batter is not completely cooked; everyone’s ovens are different so you need to find the optimum baking time for you oven. Also towards the end of baking test the cake repeatedly to see if it is fully baked. A skewer inserted into the cake does not always mean that your cake is done, this is especially true for very light and airy cakes.

However other things can be the problem, here are a few:

  • Over beating the batter and incorporating too much air – the air can then cause a collapse.
  • Temperature of the oven is too high causing the cake to rise too rapidly. Tip: Invest in an oven thermometer to check your oven temperature.
  • Opening the door to check on the cakes before the batter is set can cause the cake to sink, as can closing the oven door too sharply in the early stages of baking.
  • Placing the baked cakes to cool in a drafty place.
  • Poor recipe, baking is a chemical reaction so the proportions have to be correct.

But generally MOST cakes sink/dip because their outer edges were fully cooked but the center was not!

Chef Nicky - The White Ombre (Singapore) - -