Why does cupcakes sink in the middle

Moisture and exposure to the air and surrounding smells will weaken the baking soda, therefore baking soda and powder that is not properly stored can also lose their potency as well. You can find more information on baking soda and powder in Baking Basics. If your oven temperature is too high, the sides of your cupcakes would rise very quickly, not leaving enough time for the center to catch up.

How to Fix It : make sure to have an oven thermometer and always set your oven temperature accordingly. Also, do not open your oven throughout your baking time to check on your cakes too much because that will cause the inside temperature to fluctuate. You may not have known the reason behind why, but now you do. Your sunken cupcakes are why. Now we know that mixing our batter helps incorporate air into it.

The air helps our cakes expand and is what gives them volume and fluffiness. Mixing for too long can cause gluten to develop more than we want it to, which makes your cake tougher and less likely to rise. On top of that, the extra air in the batter will collapse when the cupcakes bake which results in the sunken center. How to Fix It : stop mixing as soon as all the ingredients have been incorporated and look homogenous.

Logically you might think that the more you fill your cupcake tins, the bigger your cake will get. But this is only true to a certain extent.

I know because I have made this mistake too many times. Once your cake cools down or finishes rising, the center will deflate which causes a sunken look.

Cakes and cupcakes usually bake at F or C. If your cake is beginning to brown, you can place a piece of tin foil over the pan to prevent it from browning. Hello,my cake increased in size minutes after it was put into the oven and started pouring out, deflated almost immediately and reduced in size.

The top is dry n crunchy but the down is perfect. My cup cakes sinks at the bottom not from the top. What then? I recently used the Dutch process for my cakes along with buttermilk baking powder and soda. You follow the recipe as written. If you try to speed up the time to bake your cupcakes, they will likely sink. Increasing the oven temperature and decreasing the amount of bake time will not work out. It can cause your cupcakes to fall flat. Cocoa powder is a key ingredient to delicious chocolate cupcakes.

However, using the wrong type of cocoa powder can cause your cupcakes to sink. Dutch-process cocoa powder does not react with baking soda. So, if your recipe calls for baking soda, use natural cocoa powder.

Fortunately, there are some simple steps you can take to prevent your cupcakes from sinking. By carefully following these steps, your cupcakes will have a wonderful texture and delicious flavor. Before you get baking, make sure to carefully read the recipe. Be certain you have all the ingredients the recipe calls for. Making substitutions can alter the recipe and cause your cupcakes to fall flat.

Before you add them to your recipe, be sure that they have not yet expired. Avoid opening the oven door early on as the cupcakes bake. The more you open it and the longer you keep it open, the higher chance your cupcakes will sink. Make sure you use the type of cocoa powder that the recipe you are using calls for.