How to Convert Cake into Cupcakes (and Cupcakes into Cake!)

How to Make Cake Into Cupcakes (and vice versa!)

Conversion Guidelines:

The below yields and baking times are approximations and will vary depending on the recipe used, how much you fill your cavities, and even the brand of baking pan used. These guidelines can be used both ways, so that you can convert any cake recipe into cupcakes, and any cupcakes recipe into a cake. Use the sensory indications given by the original recipe for doneness to assess the baking time, such as using a cake tester or toothpick or observing the color or texture.

Three 6-inch round cake layers = 24 standard cupcakes

Baking Times:

• Standard cupcakes: 18 to 22 minutes at 350°F
• 6-inch round cake: 25 to 30 minutes at 350°F

Two 8-inch round cake layers = 18 to 24 standard cupcakes

Baking Times:

• Standard cupcakes: 18 to 22 minutes at 350°F
• 8-inch round cake: 30 to 35 minutes at 350°F

Two 9-inch round cake layers = 24 standard cupcakes

Baking Times:

• Standard cupcakes: 18 to 22 minutes at 350°F
• 9-inch round cake: 25 to 30 minutes at 350°F

One 10-inch bundt pan =  24 cupcakes

Baking Time: 10-inch bundt pan: 50 to 60 minutes at 350°F

One 9 by 13-inch baking pan = 24 to 36 standard cupcakes

Baking Time: 9 by 13-inch pan: 30 minutes at 350°F

Conversion Guidelines for MINI Cupcakes:

Baking Time: Mini cupcakes: 9 to 12 minutes at 350°F

Three 6-inch round cake layers = 72 mini cupcakes

Two 8-inch round cake layers = 54-72 mini cupcakes

Two 9-inch round cake layers = 72 mini cupcakes

One 10-inch bundt pan = 72 mini cupcakes

One 9 by 13-inch baking pan: 72-108 mini cupcakes

Conversion Guidelines for JUMBO Cupcakes:

Baking Time: Jumbo cupcakes: 22 minutes at 350°F

Three 6-inch round cake layers = 12 jumbo cupcakes

Two 8-inch round cake layers = 9-12 jumbo cupcakes

Two 9-inch round cake layers = 12 jumbo cupcakes

One 10-inch bundt pan = 12 jumbo cupcakes

One 9 by 13-inch baking pan: 12-24 jumbo cupcakes

Step 1: Prepare Cake Batter for Cupcakes

Prepare the batter normally as the recipe directs. No need to make any changes unless you’re scaling a layer cake recipe down for less cupcakes.

Here are some of my favorite cake recipes that work well as cupcakes:

• Yellow cake
• Birthday cake
• Chocolate cake
• Carrot Cake

Recipes You Shouldn’t Turn Into Cupcakes:

• Angel food cake – this must be baked in a special unlined aluminum angel food cake tube pan to turn out as intended.
• Sponge cakes – these will be short and dry as cupcakes.
• Flourless chocolate cake – cupcakes need flour to provide structure and stability.
• Pound cakes – these are generally too dense for the shape of cupcakes.

Step 2: Fill a Cupcake Tin

Line your cupcake tins with paper liners (check out my post on how to prevent cupcakes and muffins from sticking to the liners. Liners are important not just to prevent sticking, but for all the cupcakes to rise properly). 

Underfilled cupcake pans can result in stout, unattractive, crusty, and dry cupcakes. Overfilling can result in a sunken middle or cupcake tops that conjoin while baking.

You want to fill cupcake cavities two thirds to three quarters full of batter. Use a mixing bowl with a spout or a spring-loaded scoop to make quick and efficient work of filling your cavities. 

Step 3: How to Bake Cupcakes from a Cake Recipe

Bake at the same temperature called for in the recipe. If converting from an 8 or 9-inch layer cake recipe, you’ll only need to reduce the baking time by about 10 to 15 percent. If baking from a 9 by 13-inch cake recipe, you’ll need to reduce the baking time more.

Generally, most cupcake recipes bake in 17 to 20 minutes. Start at the low end, quickly test for doneness, and continue baking until done.

How to Tell When Cupcakes Are Done Baking:

• Cupcakes are done when a cake tester or toothpick inserted into the center comes out clean or with just a couple moist crumbs clinging.
• The internal temperature measured with an instant read thermometer should be around 205° to 210°F.  
• The tops should spring back lightly when pressed. 
• Your cupcake may look ever so slightly moist on top – it should finish cooking from the residual heat when removed from the oven.

Step 4: Frosting!

How Much Frosting Do Cupcakes Need?

One of the great joys of cupcakes is that you get more frosting per serving than a layer cake. You’ll need more frosting for cupcakes than layer cake, especially if you like a fairly generous amount or plan to use a decorating piping tip.

Generally, you’ll need to double the frosting in a layer cake to make cupcakes. Below are some rough conversions. I overestimated because it’s better to have too much frosting than not enough! Feel free to scale up by 1.5 instead of twice the amount.

Three 6-inch or Two 8 or 9-inch cake layers = 3 cups frosting

12 cupcakes = 3 cups frosting (generous amount)

24 cupcakes = 6 cups frosting (generous amount)