Why cupcake cracked on top

If you see there is a bit too much batter, rather bake half a cupcake extra. Rather have one little manky one which serves as your sneaky treat anyway and 11 perfect cupcakes as opposed to 11 overflown cupcakes. Preheat your oven till the exact temperature before putting the cupcakes in the oven.

Consider buying an additional thermometer to hang inside your oven. Oven thermostats are not always that accurate. An additional thermometer is a MUST for a gas oven. I once tried out a lemon cupcake recipe which called for lemon juice in the batter. I made a batch with lemon juice and one without. The batch with lemon juice completely overflowed. Acidity can also act as a rising agent. Think of traditional Red Velvet Cake. The vinegar, along with the bicarbonate of soda, makes the cake rise.

Image by maisoncupcake. If your oven temperature is too hot, the outer layer of batter will bake and harden too quickly.

The centre of the cupcake will still be liquid batter that needs to expand and go somewhere! It will find the weakest spot on the cupcake and force itself out in that direction. Always be careful of unevenly mixed cake batter when using a stand mixer. In fact, this can also occur when using a handheld electric beater. Gently go around the bowl with a rubber spatula to loosen any butter and sugar that might still be stuck from the creaming phase. Be sure to do this on the bottom of the bowl as well.

Gently keep folding the batter with a rubber spatula till there are no streaks of butter left. This can cause total overflowing as discussed above or sporadic overflowing in selected areas around the edges. Image by Jessica Harris Cake Design. This tends to happen when I bake gluten free cupcakes. I assume it is because gluten free goods contain less binding agents. In that case it makes sense that there is less binding between the cupcake and its wrapper as well.

The way I solve this is to use average quality cupcake wrappers. They have a poor non-stick ability, so they stick very well to cupcakes. With regular cupcakes this can be annoying, but with gluten free cupcakes it works perfectly! With regular cupcakes it is usually due to under baking your cupcakes.

When the cupcakes cool, they then shrink inwards and leave the wrapper behind. This problem also occurs with fancy cupcake wrappers. All cupcakes will shrink at least a little bit after baking. If your wrapper is a rigid one, the shape of the cupcake will change post baking, but the wrapper will remain the same. For this reason I really prefer fluted paper cupcake wrappers which expand and contract with the cupcake. Thanks for reading! If you have had any other cupcake struggles which are not discussed in this post, please share them.

I hope you enjoyed my full cupcake troubleshooting! In this post I share my more advanced, secret tips I use to make my cupcakes exceptional, not just error-free! I help flavor-obsessed home bakers to get consistent orders every week so they never have to worry about a stable income. Share Pin 2K. Cupcake Troubleshooting Common Cupcake Errors : I have to start with a cupcake troubleshooting list before I share my extra methods.

What info are you looking for? Search for:. My secret weapon for flat, moist cakes — no more domes to trim off! Want to see something shocking?!

If you suspect this could be an issue, check the accuracy of your oven with a good oven thermometer. Also try to resist opening and closing the oven door while the cake is baking. Even though you're just taking a quick peek, this can cause the temperature to fluctuate, which can lead to uneven results. Cheesecakes How to fix a crack: Spread on a thin layer of sour cream to hide cracks. Or top the cheesecake with fruit preserves or fresh sliced fruit.

A pile of fluffy whipped cream always works too. How to prevent a crack: A too-hot oven is probably the culprit. But overbeating the batter can also cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. Beat the batter on medium speed just until it is smooth and all the ingredients are incorporated. Make sure all of your ingredients are at room temperature, which will help them combine better.

Also keep a close eye on the cheesecake during the final minutes of baking. Take it out of the oven when the cheesecake is cooked through but still a little jiggly in the center when you shake the pan.

Only fill your cupcake cases two-thirds full to leave rising room. We use food portioners to get uniformly sized cupcakes across the batch. This can be due to excess moisture when the cakes are cooling down. Excess moisture could be from a particularly moist recipe e.

Sometimes our cases can peel when we bake our cupcakes and it can be down to a bad batch of cases, in which case we recommend trying a different brand of case. Allow sponges to cool with ventilation on a wire cooling rack. Always pick the best quality flavourings such as vanilla, cocoa powder and chocolate where possible.

When heavy dry ingredients e. We recommend giving them a quick stir once the mixture has been poured into the cases before baking just to get things moving again. Covering ingredients in a light dusting of flour can also slow down sinking ingredients. It might just surprise you to know your oven may not be at the temperature you think it is. This can lead to a whole host of issues for your cupcakes, including leaving them raw in the middle or burning their edges and drying them out.

Invest in an oven thermometer. They are cheap and widely available but will help you in any baking endeavour, as you will be able to accurately measure the working internal temperature of your oven.