Converting Cake Batter to Cupcakes or Muffins
Published May 1, 2013. From Cook's Illustrated, modified

Can you make cupcakes/muffins with your favorite cake batter?

To answer this question, we chose a handful of quick bread and cake recipes ­with different mixing techniques and varying ratios of ingredients: angel food cake, chiffon cake, banana bread, cornbread, carrot cake, devil’s food cake, and a yellow layer cake. After preparing the batters as directed in each recipe, we simply portioned them into greased, standard 12-cup muffin tins and baked them on the middle rack at the oven temperature specified and at about half the time called for.

The results were a mixed bag.

• The cupcakes made from angel food and chiffon cakes, batters that receive lift from whipped egg whites, failed miserably. They came out of the oven looking perfect but quickly collapsed as they cooled. Angel food, chiffon and similar low-fat cakes that rise because of whipped air can turn out short and dry.
• Cakes with higher fat content like pound cakes may be too dense for cupcakes. Pound cakes make delicious but heavy cupcakes, so factor their density into your decision.
• Sponge cakes will be dry and short. So unless you’re planning on soaking your cupcakes with simple syrup, save sponge cake for a time when you want to bake regular-sized dessert.
• And flourless cakes won't have enough structure as cupcakes and will likely collapse.
• The devil’s food and yellow cakes fared better. They baked up with flat tops (ideal for a layer cake but not so much for a cupcake) and several stuck to the pan because of their high sugar content, but overall they were acceptable.
• All the quick breads turned out very nicely.
• On the other hand, any standard cake recipe that uses the creaming method, where the butter and sugar are whipped together until light and fluffy, or the blended method, which usually uses oil, and all the ingredients are simply stirred together, will work.
• So will cakes using the paste method, also known as "reverse-creaming," where butter and liquids are beaten into the dry ingredients to form a sandy texture, before adding the eggs one by one.

• And as mentioned, cakes using the foaming method and sponge method probably won't work for cupcakes.

So with the exception of the cakes listed above, the next time you want to transform your favorite batter into muffins or cupcakes, go ahead. Divide your batter into a greased 12-cup muffin tin (use paper liners for tender layer cake batters) and bake the batter until a toothpick inserted in the center comes out with just a few crumbs attached, about (or a little less than) half the time called for in the original recipe. Rotate the muffin tin halfway through baking.

How to Convert Cake to Cupcakes

Basic recipes for cupcakes use about 1 1/2 cups to 2 cups flour for 12 cupcakes.

from https://handletheheat.com/

Two 9-inch round cake layers = 24 standard cupcakes
Two 8-inch round cake layers = 18 to 24 standard cupcakes
One 9 by 13-inch baking pan = 24 to 36 standard cupcakes
One 8" square pan or one 9" round layer makes about 12 standard cupcakes

Regardless of the pan size, fill each well about 4/5 of the way full. Using this much batter should result in cupcakes that fill the papers nicely without overflowing during baking. The exception? If you know the batter you’re preparing is a low riser or you’re using a lower baking temperature (325°F), feel free to fill them a little fuller: almost all the way to the top of the wells.

Preheat the oven

The first thing to consider when converting cake to cupcakes is the baking temperature. Most cupcakes bake well between 325°F and 375°F. Conveniently, these are the same temperatures that cakes are usually baked at too. You can probably use the temperature the cake recipe calls for, or you can adjust it if you’re looking for specific results.

Bake your cupcakes at a low temperature (325°F) if you’re looking for cupcakes with relatively flat tops. These cupcakes are perfect for garnishing with lots of elegantly piped frosting. If you bake your cupcakes at 325°F, they'll likely end up with slightly crisp edges. That's because sugar liquefies during baking and starts to caramelize during a long, slow bake. This is especially noticeable where the batter touches the pan. It’s not unpleasant to have a little bit of texture to your cupcake; just know it’s coming!

If you’d like to make cupcakes that have a little dome, try increasing the temperature by 25°F or 50°F. The higher heat activates the leavener (baking powder and/or baking soda) more readily. As a result, the cupcakes rise higher. You'll also end up with a softer, more homogenous crumb as a result of less time in the oven.

Adjust the bake time

Cupcakes will always require less time in the oven than their cake counterparts. Each well is like a pan of its own containing a small amount of batter, so they'll cook through faster than full-size cakes.

How much faster? There are some general rules you can use to help estimate the bake time for cupcakes. For example, when converting from 9" pans to cupcakes, you'll likely only need to reduce the time by about 5% to 10% if you use the same baking temperature. If you're going from a 9" x 13" cake to cupcakes (using the same temperature), the baking time will be reduced quite a bit. Sometimes it'll be as much as 40% to 50% shorter for cupcakes.

While these rules of thumb can be helpful, exact bake times will vary based on the recipe, your oven, and how full you’ve filled each well. You’re better off if you don’t try to calculate the precise bake time and instead hone your ability to tell when cupcakes are perfectly baked.

Even if you're baking at a low temperature, the cupcakes should puff up visibly in the oven by the time they're done. When you insert a cake tester or toothpick into the center of one of the cupcakes in the middle of the pan, it should come out clean or with just a few moist crumbs clinging to it. Gently press down on the top of a cupcake with your fingertip. It should spring back when done.

Frosting

For 12 cupcakes, you typically need around 2 cups of frosting to adequately cover them, with the amount potentially increasing slightly if you plan to pipe intricate designs on top. Piping requires more: If you intend to pipe decorative frosting on top, you may need to double the frosting recipe.