Essentials: How to Make Uniform Sized Cupcakes

It’s clear that I have a thing for cupcakes and since I post them so frequently, they are often the topic of emails that I receive from readers. Although I try to be thorough in the posts, sometimes I miss some stuff, like little tricks that make cupcake making a little simpler. I’m all about finding tricks to make life easier and this is definitely one of those.

Last week I shared my go-to solution for hollowing out the center of cupcakes using an apple corer. This week I’m going to explain how I effortlessly ensure my cupcakes are almost perfectly uniform in size.

My super secret trick is my large OXO Scoop.

The large OXO scoop holds about 3 tablespoons of batter or cookie dough and I find it to be the perfect way to fill muffin and cupcake liners. No more fumbling around with piping bags, spoons, or pouring batter! With one simple scoop you’ll have perfectly measured batter every single time – and as a result, consistently sized cupcakes and muffins.

Essential Information:

The OXO scoops come in three sizes: small, medium and large.

Small Scoop: The small scoop holds about 2 teaspoons of dough or batter is perfect for scooping truffles, small cake balls, or small cookies.

Medium Scoop: The medium scoop also gets a lot of play in my kitchen and holds 1 ½ tablespoons of batter; which is typically the size I use when making the majority of my cookies.

Large Scoop: The large scoop has a 3 tablespoon capacity and is perfect for cupcake batter, muffin batter, saucer-sized cookies and ice cream.

Where to Purchase:

You can purchase all these scoops via Amazon. I have also seen them at Bed, Bath and Beyond. If you purchase them from Bed, Bath and Beyond, be sure to check your mail for 20% off coupons. My local BB&B allows me to use up to five 20% off coupons for five different items. This may vary by store and region, but it’s a great way to save a few bucks!

Notes

There are many different brands of scoops, Katie from goodLife eats loves her scoop from Pampered Chef, so that is certainly another brand to check out.
This post is NOT sponsored by OXO. They just happen to the brand that I use in my kitchen and wholeheartedly suggest to my readers.

61 Responses to “Essentials: How to Make Uniform Sized Cupcakes”

  1. Mikey K — April 1, 2011 at 4:35 pm

    This is a great trick. I’ve been using it for years. Portion control dishers are also available from local restaurant supply houses or online in a variety of sizes. They are often numbered based on the number of scoops per quart. For example, a #8 scoop is 4 fl oz (32 oz/8 scoops).

    Reply

    • Jamie — April 1, 2011 at 4:39 pm

      Great info, Mikey! Thanks for sharing.

  2. Brian @ A Thought For Food — April 1, 2011 at 4:35 pm

    When I make muffins, I sometimes use an ice cream scoop to portion it out. But I do have a cookie dough scoop… will have to try that!

    Reply

    • Jamie — April 1, 2011 at 4:40 pm

      The beauty of the scoop is that is has a trigger, so it effortlessly forces the batter out of the scoop and into the muffin tin!

  3. Jen S. — April 1, 2011 at 4:49 pm

    Great info! (ps. where did you get that adorable cupcake pan?)

    Reply

    • Jamie — April 1, 2011 at 4:51 pm

      Jen-
      It’s vintage Ovenex, you can pick them up in antique stores, on Etsy and Ebay. It’s the sunburst pattern.
      -Jamie

  4. JulieD — April 1, 2011 at 7:13 pm

    I use a 1/4 cup ice cream scoop & love it…it also helps with the messiness too. :)

    Reply

  5. Amy @ A Little Nosh — April 1, 2011 at 7:38 pm

    I second the Pampered Chef scoops. They changed my life. Seriously.

    Reply

  6. Lucy Nash — April 1, 2011 at 7:42 pm

    This is awesome! I have been desperatly trying to make uniform sized cupcakes using measuring spoons for awhile now, and can never get them all the same.

    Experimentation at the weekend with an Ice Cream scoop me thinks :)

    Reply

  7. I’m in love with that cupcake pan too! It’s an amazing prop. I think I’ve seen that pattern on baking sheets as well.

    Reply

  8. Amber — April 1, 2011 at 8:06 pm

    Thanks for the tip and the link to the oxo scoop! I just had to have one!

    Reply

  9. Great information! I have just recently discovered how beautifully this method works. I’ll never go back. But your post has convinced me that I do need to purchase another size or 2!

    Reply

  10. Virginia — April 2, 2011 at 12:02 am

    I have been using this method for YEARS!!!! I love doing my cupcakes this way. I NEVER have to worry about having to much or two little in the cups, they all cook at the same rate and it is just awesome. In fact I taught this trick to a couple of my cake deocarting friends. I own all the oxo sizes, but the 3tbsp one is the one I use for my cupcakes. THe only thing I will warn about is there are some REALLY stiff cookie doughs that you can break or unhinge that scraper bar, usually I can press it back in place but it does get dislodged at times when the cookie dough is crazy.

    Reply

  11. Lynn J — April 2, 2011 at 12:29 am

    Thanks Jamie, I really do need to get these especially for cupcakes I tend to overfill so I am sure this will help me.

    Reply

  12. Eva — April 2, 2011 at 2:25 am

    Excellent idea! I use a ladle, but an ice cream scoop is nice because it scoops all the excess batter out of itself, so nifty :o)

    Reply

  13. Denise — April 2, 2011 at 7:45 am

    Very cool… Need to get these…

    Reply

  14. notyet100 — April 2, 2011 at 11:29 am

    cool idea ,thnks for sharing,..

    Reply

  15. Tickled Red — April 2, 2011 at 6:57 pm

    I can’t live without my OXO scoop. Love the tips darlin’ and the reminder that I am out of cupcakes. Catch ya later :)

    Reply

  16. Tracy — April 2, 2011 at 7:32 pm

    Great tip! I’ve been eyeing one of these for my kitchen for a while and now I think I need to go for it. :-)

    Reply

  17. Paula — April 3, 2011 at 10:25 am

    Great post. Just wondering which scoop would be best to use to fill mini-cupcake liners? Small or medium?

    Reply

  18. Cookbook Queen — April 3, 2011 at 7:45 pm

    What a great tip!! I usually use my 1/4 cup measuring cup, but this sounds even easier!!

    Reply

  19. Aubrie — April 5, 2011 at 3:51 pm

    I love doing this with my large scoop too. The other thing I like to do sometimes is use my 1/4 cup measuring cup that has been sprayed with non-stick cooking spray. works like a charm!

    Reply

  20. Shaina — April 5, 2011 at 4:27 pm

    I, too, have the PC scoops, and I love them, but I think it’s just the scoops I love, not necessarily what brand they are.

    Reply

  21. Jen @ My Kitchen Addiction — April 7, 2011 at 2:46 pm

    Great tip! I recently started using ice cream scoops in my kitchen, and I love how much easier it is to get uniform cookies and cupcake with them!

    Reply

  22. Jun — April 12, 2011 at 4:25 am

    Just know about this. Thanks for the tips!!!

    Reply

  23. Lindsay @ Pinch of Yum — April 12, 2011 at 1:30 pm

    I use an ice cream scoop (even bigger than the OXO one) for muffins like this all the time and it works wonders! :) I like big muffins, though!

    Reply

  24. kimberlybabers — June 13, 2011 at 2:09 pm

    omg i so needed this!! i have a hard time with my cupcakes coming out uniform thank you for the tips!!

    Reply

    • Jamie — June 15, 2011 at 10:47 am

      Thanks so much for stopping by, Kimberly!

  25. Melinda Tucker — August 17, 2011 at 12:10 am

    I use the large scoop and I almost always still have some cupcakes (on the same pan) that rise more then others…what causes this?

    Reply

  26. The Sweet Cupcaker — September 20, 2011 at 8:06 am

    thanks for the link to this site too! I use a ice cream scoop as well but sometimes getting it out of the scoop is my problem. Practice makes perfect!

    Reply

  27. Frostine — September 27, 2011 at 9:39 am

    Thanks for sharing the size of your scoop. My scoop is too big. I’m gonna have to go shopping!

    Reply

  28. Sahar — October 5, 2011 at 11:54 pm

    Every time I make cupcakes or muffins, they get flat from the top, should try some of this site recipes… Thanks for this beautiful site.

    Reply

  29. kp — October 17, 2011 at 2:52 pm

    I really enjoyed these tips for uniform cupcakes! My friends and I are constantly baking and we always seem to have an array of sizes as far as cupcakes go! we always try using a ladle but I can see where this scoop method would yield much more uniform cupcakes. Are there any other methods you’ve found useful or is this the true go-to method?

    Reply

    • Jamie — October 17, 2011 at 4:17 pm

      kp-
      This is definitely my go-to method. Thanks so much for stopping by.
      Jamie

  30. Jen Laceda — December 15, 2011 at 9:24 am

    Thanks for including a brand in this post. This is what I am looking for exactly! Nice little trick! I think I will go for the small and large versions!

    Reply

  31. Anabel — February 16, 2012 at 3:29 pm

    I’m on my way to BB&B! I don’t bake cupcakes more often because I always have trouble with the consistency of the size. Thanks!

    Reply

  32. Sam — March 21, 2012 at 5:31 pm

    I am new at baking cupcakes so at the last minute I was searching for a way to make them all the same size. I didn’t have your suggestion at hand so I used my cookie scoop that holds 1tbs, I scooped twice in each liner and they came out at the right size. I think they would overflow if I used the 3tbs scoop, am I using a wrong liner? Maybe it’s too small? I got the regular wilton ones at the grocery store.

    Also, my cupcakes were about the same size, however they were sloped like a muffin, if I could get them to even out they would have been perfect. Is there anything I can do so that doesn’t happen anymore?

    Reply

  33. J&C @WineDineDaily — August 19, 2012 at 2:43 pm

    Thank you so much for the great tip! The OXO scoop is on the shopping list :)

    Reply

  34. julia — October 12, 2012 at 5:07 pm

    i found a local store where they sell the scoop but it says #16, how do i know if that’s 3tbsp like you suggest or not? what # should i use?

    Reply

  35. Great GG's Cupcakes — September 25, 2013 at 5:53 am

    What size scoop would you recommend for the MINI – Cupcakes??

    Reply

    • Jamie — October 3, 2013 at 6:02 pm

      I think the OXO small scoop would be great! Thanks for stopping by.
      -Jamie

  36. Cinderella — August 1, 2014 at 9:54 am

    I have been using the ice cream scoop in making cupcakes for years and they generally work okay, but they don’t always come out uniform in size. I saw an advertisement recently (just cannot remember where) for a batter dispenser that dispensed just the right amount of batter to fill cupcakes liners when the handle was pressed. It looked similar to cookie dough dispensers No drips, no mess, no fuss. I have scoured the internet but to no avail. Does any one know what I am talking about and know where to purchase

    Reply

  37. jithuu — January 19, 2015 at 7:56 am

    Can you please tell me how much will the cup cake weight if I use a large scoop. I have to bake cupcakes of each weighting 60gms for selling.

    Reply

    • Jamie — January 28, 2015 at 11:42 pm

      Hi Jithuu,

      Unfortunately, I’ve never weighed my cupcake batter, so I can’t answer this question for you.

      – Jamie

  38. Maya @ Maya - Kitchenette — February 27, 2015 at 7:31 pm

    The cupcakes looks so freaking awesome. LOVE this recipe! Thank you Jamie.

    Reply

    • Jamie — March 1, 2015 at 9:31 am

      Maya-
      Thanks so much for visiting.

      -Jamie

  39. Maria — May 19, 2016 at 8:40 am

    I wish you could make totorial video.

    Reply

    • Jamie — May 19, 2016 at 10:22 am

      That’s a great idea, Maria! I will look into it!

  40. derek — July 28, 2016 at 3:00 am

    why does my cup cake mixture stick to my portion scoop when filling my cup cake case

    Reply

    • Jamie — July 29, 2016 at 7:00 am

      Hi, Derek! You could try spraying your scoop with a bit of nonstick spray to see if that works. Good luck!

  41. Edwina Induction — November 3, 2016 at 11:19 pm

    I really must get one (or more) of these scoops. Have you also used a batter dispenser to make cupcakes? The ones that look like a plastic measuring jug and squirt the batter out with a squeeze handle? Do they work?

    Reply

    • Jamie — November 8, 2016 at 11:50 am

      Hi, Edwina! I’ve really only used the scoops for cupcakes. I really love them, and I think you will, too!

  42. Sakura Mizuki — November 26, 2016 at 7:52 pm

    OH MY GOSH!!!!!!!
    they look so good, I can taste them now(even if I didn’t make them yet).☻

    Reply

    • Jamie — November 27, 2016 at 8:21 am

      I hope you enjoy them, Sakura!

  43. Sarah — March 1, 2017 at 8:31 am

    Hi! Can you tell me which scoop you would recommend for filling a mini cupcake? If you wouldn’t use a scoop what is the easiest way you’ve found to fill them?

    Reply

    • Jamie — March 2, 2017 at 12:12 pm

      Hi, Sarah! The small OXO scoop should work wonderfully. You can also just use a spoon to fill the liners about 2/3 full. I hope this helps!

  44. Sandra — March 18, 2017 at 12:52 pm

    What size cupcake/ muffin liners do you use?
    I’m new to baking and trying to figure out which size works best?

    Thank you. 

    Reply

    • Jamie — March 19, 2017 at 7:57 am

      Hi, Sandra! I use a regular 12 cup muffin tin with standard liners. I hope you enjoy the cupcakes! I’m sure they’ll be great!

  45. Leah — March 21, 2017 at 12:51 pm

    I will definitely have to buy a large and try this. I have the medium sized and have been trying to work with that. The downside is that it’s never filled the tins enough so I have to attempt to do a second “half” scoop and I think that’s where I lose it. A bigger size would definitely take care of that.

    Reply

    • Jamie — March 21, 2017 at 2:39 pm

      Let me know how it works for you, Leah!

Leave a Comment





CLOSE
CLOSE