Product has been added to your cart:

Your cart:

Sub total:

No products in the cart

Free shipping over $100.00

Variant title
[item_qty] $0.00


How To Make Fool Proof Soft & Fluffy Cupcakes Every Single Time

How To Make Fool Proof Soft & Fluffy Cupcakes Every Single Time

Baking can seem hard and downright intimidating at times. We all have had our moments of anxiety and also outright frustration when we saw a batch of failed cupcakes. They were either burnt or soggy in the middle or simply overcooked.


I too have been there multiple times and after numerous batches or cupcakes and buckets worth of tears shed, I managed to gather some tips and tricks that now help me make super moist and decadent cupcakes every single time.

And don’t worry, you don’t need to be a culinary expert or have years of baking experience under your belt. All you need is a bit of patience, a measuring scale and an appetite.


First of all, make the measuring scale your best friend.


This is a personal opinion that might not be shared by others but I feel that a measuring scale gives you a more accurate measurement than cup measures. Out of curiosity, I once made my recipe using cup measures and then the same recipe using a scale measures and while the changes weren’t life altering or drastic, I did notice subtle differences and thought that measuring something using a scale is definitely more consistent.


Second of all, use baking soda in your cupcakes and not baking powder. 

A lot of recipes ask you for baking powder, which is fine but baking soda makes your cupcakes light and fluffy and the cupcakes stay soft even after refrigeration.


Also, if you don’t have baking soda at home and can only get your hands on some baking powder, triple the amount of baking powder to equal the amount of baking soda. So, if the recipe calls for 1 tsp. of baking soda, you would use 3 tsp. of baking powder.

Finally, DO NOT OVERMIX!!!

Your recipe will usually ask you to cream your butter and sugar together or might ask you to whip your eggs until they are pale and fluffy. These steps are done to incorporate air into your batter, which makes it fluffy.

Now when it is time to fold in the flour, a lot of us (me too sometimes) get overexcited or impatient and end up overmixing. If you do this you will end up ruining the aeration and make the batter flat. 

Mix only as much you have to and then, chefs put your hands in the air and step away from your stations.

Try these few tricks and you’ll have yourself little fluffy cupcakes that satisfy your sweet tooth and make you oh so happy.