You bake a batch of cupcakes and maybe some of them turn out great (left side) and some look crazy weird (right side) because the wrapper comes right off as it cools!!!?? It’s happened randomly and I’ve never been able to figure out why it does it sometimes, and not others…well, today was the day Detective Jessica solved the case!!!
Now, what I’ve noticed in the past is that the baking tray with the ones where the wrappers peeled off usually requires another 2 minutes in the oven because that pan is more insulated and the cupcakes baking in that pan always require a bit longer in the oven. Well, I spaced that given the mushy mommy brain I have and the fact my little one was screaming her head off! But, it actually worked out well…because I realized that the cupcake on the right was a bit under baked. They taste amazing and are fine, totally edible, but they really needed another 2 minutes in the oven!! They are super moist and squishy on the inside…hence why it didn’t hold its height and sunk in a bit…causing the wrappers to peel off. Mystery solved…when cupcakes are barely undercooked (especially when making a moist recipe), the moisture and the shrinking causes the wrappers to peeeeel right off!!!
I hope that helps everyone out there!! I know it excites me to have this mystery solved!!! Now, what to do with 12 cupcakes with no wrappers…maybe I’ll make some tall cupcakes for fun! YUM!
That has happened to me I don’t know how many times. It drives me insane! I also need to start making notations on my recipes for how much batter to put in the liners. I hate it when they overflow.
My sympathies for the mommy mush brain. I know exactly where you are coming from. When my boys were little I had lots of mush brain issues. I promise it will fade in time.
Oh, thank you for this info! This happens to me from time to time and I never knew what caused it! I will remember this next time I’m baking cuppies!
I have found too that only baking one tray at a time helps too… rotate that tray 180 degrees after at least 10 minutes of baking will help with even cooking!
Also… let your cupcakes cool in their pans at least 5 minutes before removing them to cool on a wrack. It gives the cupcakes some time to set up and the liners won’t pull apart from the cake!
Happy Baking!
Betsy
JavaCupcake.com
I’ve only had this problem with Key Lime Cupcakes!! I’ve tried three different recipes for Key Lime and it does it every time. I have two ovens and both ovens give the same results.
I worry about the cupcakes being dry or being too brown on the bottom if I leave them in too long. Will give your idea a try. Thanks for sharing your findings.
I’m going to try this next time. Glad it’s not too complicated a fix.
Hi Jessica! I only have a problem with my cupcake liners when I bake at my commercial kitchen. I use the same recipe, liners in my own oven (conventional). But when I use the convection oven here my liners peel off. Cupcakes are done, but they peel off. I usually have the temp set at 350 at home but here at the commercial kitchen I set it at 325. What is up?
That’s crazy! I wonder if the convection oven bakes it differently enough to make a difference. If you did a side by side comparison of both ovens, would you notice a difference in taste? – I wonder if one leaves a little more moisture and that’s why they peel off. SO strange?!?! I have no idea!
Peeling cases can be a nightmare and it was never easy to tell why they were doing it. I’ve just been reading this blog: http://blog.bakingit.com/stop-cupcake-cases-from-peeling-away, it all makes sense when you start to read it.
Do you happen to know why cupcakes/muffins are sometimes empty at the bottom of the liner? Why they start baking about 1/2 centimeter up from the bottom? Thanks
No idea…I’m sorry!