This may seem like a given, but hear me out. The recipe has an exact amount specified for a reason. Take the extra measure to pull out your teaspoon and measure that sucker. Over mixing can add too much air to your batter. When you put cupcakes in the hot oven with too much air in the batter, the hot air will only make it seem as if your cupcakes are rising as the air escapes, causing the dreaded deflation. With practice, learn how to mix cupcake batter just until the ingredients are combined and no more than that.
I like to use a silicone spatula and fold the ingredients together rather than use a mixer, which can beat the ingredients to death. Your sunken cupcakes are why. Now we know that mixing our batter helps incorporate air into it. The air helps our cakes expand and is what gives them volume and fluffiness. Mixing for too long can cause gluten to develop more than we want it to, which makes your cake tougher and less likely to rise.
On top of that, the extra air in the batter will collapse when the cupcakes bake which results in the sunken center. How to Fix It : stop mixing as soon as all the ingredients have been incorporated and look homogenous. Logically you might think that the more you fill your cupcake tins, the bigger your cake will get.
But this is only true to a certain extent. I know because I have made this mistake too many times. Once your cake cools down or finishes rising, the center will deflate which causes a sunken look.
Using too much or too little of certain ingredients can cause your cupcakes to sink. If you happened to have added too many wet ingredients without enough dry ingredients to balance it out, your cupcakes may not rise.
Need more baking, breakfast, or lunch ideas? Thank you for the information as a amputee I bake every Thursday pass it all out neighbors but cakes and cupcakes fall after they are out of the oven. I know why now. Again thank you. I have a small size OTG oven…. Cakes and cupcakes usually bake at F or C. How To Fix This: Test your baking powder and baking soda before you start if you are unsure! If it bubbles, then they are good to use. If not, then throw it out and start fresh!
If not, throw it out and buy new! If the oven temperature is too high, it will cause your cupcakes too rise too quickly, causing them to then fall flat later. Try baking them at a lower temperature. Not all ovens are running at the temperature it says it is. The only way to tell is to get an oven thermometer.
Just like reason 1 with NO peeking. Same goes if you take them out too early. When they cool, they will sink in on themselves. So be sure to let your cupcakes cook through! How To Fix This: I use a toothpick inserted in the middle to see if any wet batter clings to the toothpick.
I also use the touch test, but gently pressing on the cupcake to see if it springs back. If you are making a chocolate cupcake, your recipe will most likely call for cocoa powder. The problem is you might not know which one to use. Or use the wrong one. Natural and dutch processed cocoa powder are very different and not to be used interchangeably. In other words, follow the recipe.
Same thing goes with dairy.
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