It can be a frustrating thing… Spending precious time making cupcakes for an event, only to have the liners peel away from the cupcakes after they've been baked. Not the end of the world in the grand scheme of things, but, if you're concerned about presentation for a wedding, for example, the little things make all the difference.
I've experienced this issue here and there, and luckily enough, when it happened with a bunch of the cupcakes I made for my brother's wedding, I had enough extra that I could pick out ones which hadn't peeled away.
Making extra cupcakes each time and crossing my fingers didn't seem like the best idea in the long run, 
so I set out this year to figure out how to make cupcakes which the liners adhered to. It's a work in progress, so I'd love to hear your feedback too, but I've come to a few conclusions:
How to Prevent Cupcake Liners from Peeling away from Cupcakes
- No need to spray the muffin tin with cooking spray; the liners do the job for you, and the extra grease seems to contribute to the liners peeling away.
- Fill the cupcakes liners only about 2/3 of the way with batter. For the muffin tins I use, that's about 1/4 cup.
- A few minutes after taking the cupcakes out of the oven, take them out of the pan to further cool. If they're left too long in the muffin tin, it seems the heat and moisture causes the liner to loosen.
- Let cupcakes cool to room temperature before putting them in the fridge or freezer.
And that's it!
Has worked well for me. If you have any more tips to share, please feel free to share them in the comments below, on facebook, or twitter.
The cupcakes for this post – lemon with vanilla buttercream - although sweet & zesty, were just a little too dense for me. Am still playing around with the lemon cupcake recipe, so don't have one to share yet, but I've compiled a list of delicious-looking options for you:
- Butterfly Cake by Bridget of Bake at 350
- Meyer Lemon Lavendar Cupcakes by Sarah Phillips & Anita Chu on Baking 911
- Lemon Frosting by Amanda of i am baker
- Lemon Cupcake with Lemon Cream Cheese Frosting by Jamie of My Baking Addiction
- Lemon Cake by Martha Stewart
- Triple Lemon Blueberry Cake by Rosie of Sweetapolita
- Lemon Angel Food Cake by Maria of Two Peas & Their Pod
About these cupcake decorations:
- I usually like to make all my sugar decorations myself, but these gumpaste flowers are my exception. They're from Petra International and you can find out more about them here.
- The lace around the liners is adhered with edible glue.
Off I go to bake some lemon fluffiness {hopefully!}.
Have fun baking!!
xo,
Marian
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Creio que a grande diferença esta na gordura colocada na massa. Bolinhos de manteiga soltam com mais facilidade, mas aqui no Brasil as forminhas nos ajudam bastante quanto a isso. Tentem usar as forminhas da Wilton, sem untar a forma.
thank you so much for this post!!!!!
The cup cakes are looking yummy indeed! Thanks for sharing the useful tip!
Hi Marian, could I please ask what tip you used to frost these cupcakes.
Thank you
HI @ Tania: Absolutely, and Ateco #829. I have a video on how I frost them on my youtube page if you like. (The youtube page can be found by clicking the yellow youtube button at the top right of the page).
xo
@ Tania:
Thanks so much for that Marian, I’ll check out the youtube page!