Basic Commercial Cupcake Formula
(Baker’s percentages – scaled for 100% flour as reference. This ensures you can scale up or down easily depending on how many cupcakes you need.)
Formula (Baker’s Percentages)
- Cake flour (or all-purpose) – 100%
- Sugar – 100%
- Eggs – 50%
- Butter or shortening – 60%
- Milk (or buttermilk) – 60%
- Baking powder – 4%
- Salt – 1.5%
- Vanilla extract – 2%
Example Batch (For ~24 standard cupcakes)
- 500 g cake flour
- 500 g sugar
- 250 g eggs (about 5 large eggs)
- 300 g butter (softened)
- 300 g milk
- 20 g baking powder (about 4 tsp)
- 7 g salt (about 1 tsp)
- 10 g vanilla extract (about 2 tsp)
Method
- Creaming stage
- Cream butter and sugar together until light and fluffy.
- Add eggs
- Incorporate eggs one at a time, mixing well after each addition.
- Dry & wet incorporation
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk into the butter mixture, beginning and ending with flour.
- Flavoring
- Stir in vanilla or other flavor extracts.
- Portion & bake
- Scoop batter into lined cupcake tins, filling each about ⅔ full.
- Bake at 175°C / 350°F for 18–22 minutes, or until a toothpick comes out clean.
Commercial Notes
- ✅ Consistency: Always weigh ingredients; avoid cups for scaling.
- ✅ Shelf Life: Replace part of the butter with oil for longer softness.
- ✅ Moisture Boost: Add a touch (5–10%) of Greek yogurt or sour cream.
- ✅ Flavor Variations:
- Chocolate: replace 10–15% flour with cocoa powder.
- Lemon: add zest + swap some milk for lemon juice.
- Coffee: dissolve instant espresso in warm milk.
⚡ Pro Tip for Large Batches: Mix only until just combined—overmixing toughens cupcakes and creates tunneling. Use a portion scoop for even sizes.
