7 Simple Steps to Fix Sticky Cupcakes

This post will walk you through a simple, seven-step process for baking delicious cupcakes that are always moist and ready to eat.

Whether your goal is to make cupcakes for a party or bake for the entire family every week, you can’t go wrong by making cupcakes. If you think about baking, there’s always that one problem you’ve seen your friends and family dealing with: sticking cupcakes together. You’ll need to master your recipe and the art of baking so that you can enjoy your baked goods for months and years to come.

This is not a typical baking recipe because it includes complete step-by-step instructions on fixing sticky cupcakes instead of a set of ingredients.

7 Simple Steps to Fix Sticky Cupcakes

How to Fix Sticky Cupcakes?

When you have a sticky cupcake, you probably want to know how to fix it. It’s a nuisance, but there are some reasons why cupcakes are moist. The first step to fixing a sticky cupcake is determining what exactly caused the issue. Following are the seven steps to correct the sticky cupcakes.

1. Choose the Right Mixing Bowls

It is essential to use suitable mixing bowls to fix sticky cupcakes when baking oreo cupcakes. A good idea is to mix all the ingredients in the mixing bowl first and then add the melted butter. That way, you will get less messy and have more time to work on other tasks.

Another good idea is to add the melted butter into the cupcake batter before putting it in the baking dish. That way, you won’t have to clean up all the spills. If you add the melted butter to the batter, it will be easier to spread evenly.

You will also have a better time making a clean-cut edge. It is recommended that you put the cupcake batter in the pan at least 30 minutes before putting it in the oven.

2. Don’t Overmix the Frosting

When making frosting, there are three key ingredients to keep in mind when trying to achieve a light and airy consistency: sugar, eggs, and dairy. Sugar creates structure, allowing the icing to hold its shape, and dairy adds moisture to help the icing spread evenly.

Eggs add a bit of volume, but you’ll lose that volume if you overmix the icing. Add more eggs as needed to get the consistency you desire.

Combine the powdered sugar, milk, butter, and vanilla extract in a medium bowl to make the frosting. Beat with an electric mixer on low speed until well mixed, and then beat on high speed for 1 minute. Scrape down sides of bowl occasionally. Add cocoa, and mix until incorporated.

3. Bake the Cake

If you don’t bake correctly, the cupcakes will stick to the pan. The sugar in the batter forms a hard outer layer that prevents moisture from soaking in. The right way to bake the cake is to ensure that the cupcake batter doesn’t stick to the pan before baking.

That’s because you’ll end up with dry cupcakes. All you need to do is add the flour to the batter after mixing it all together.

The best way to bake cupcakes is to mix the batter and then put it into the oven. When combining the batter, use a spoon to ensure that the batter is thoroughly mixed.

Then, you pour the batter into a cupcake pan. Before putting the batter into the oven, make sure that the cupcake pan is greased. If it isn’t, you’ll end up with dry cupcakes.

4. Cool the Cupcakes

A significant part of avoiding sticky cupcakes is the temperature. Hot cupcakes will melt the frosting and ruin the presentation, but it can be problematic even if it melts slightly and doesn’t fully harden into a solid. You may need to rework a recipe or make more cupcakes to be sure you get the amount of frosting you desire.

You need to cool the cupcakes before the buttercream gets too thick, which can happen very quickly. Add it to the cupcake batter and mix once the buttercream has cooled down and is still fluid. This will help give the cupcakes a smooth finish.

On the other hand, cold cupcakes will cause the frosting to harden, making it harder to decorate. You can fix this by placing the cupcake in the fridge for five to 10 minutes.

5. Prepare the Glaze

To prepare a glaze that prevents sticky cake layers, make sure the glaze is thick enough to easily coat the top of the cake. The ideal consistency for glazes is a bit thicker than toothpaste.

If your glaze is too thin, it may not form a good seal against the cake’s surface and will allow moisture to seep into the glaze.

Too thick, the glaze may harden into a sticky paste and make the cake layer stick to the sides of the baking pan. To avoid this, make your glaze about the thickness of mayonnaise.

6. Pour the Frosting

If you pour all of the frostings on top of your cupcake when it’s hot, you risk having your frosting a sticky mess. So, it’s best to first let the cupcake cool for just a little bit, then gently spread the frosting around the top.

Ensure that your frosting is well mixed before putting it on top of the cupcake. You want to make sure that the cupcake is completely covered in frosting so that no part of it is left exposed. If you use powdered sugar, make sure you use the proper amount, depending on how thick your frosting is.

The frosting should be thicker than a thin layer of icing. If the frosting is too thick, you can add more powdered sugar until it is the right thickness. Then, you need to take your frosting and spread it around the top of the cupcake.

Remember, you don’t use too much frosting. You only want a thin layer of it to cover the entire top of the cupcake.

7. Wrap and Store

Wrap the cupcakes with fondant and store them in the fridge for 24 hours. You can also freeze them for up to a month. These cupcakes taste just like the original, but without the hassle of having to roll out the fondant, roll up the sleeves, and spend hours cutting out shapes and placing them on top of the cake.

The frosting comes off quickly once the cupcake is frozen, but I recommend using a pastry brush to help avoid sticking and ensure that you remove all the excess.


How to Fix Cupcakes That Are Too Moist?

If you’ve ever baked a batch of cupcakes only to find out that they’re too moist, there’s a simple solution: freeze them. These cupcakes don’t have to be frozen immediately; simply leave them on the counter to dry out.

Simply cut it with a serrated knife to make it easy to make the icing a sticky cupcake. Then, you can apply the frosting, usually after trimming the top of the cupcake.

First, reassess your recipe. A large portion of the recipe may contain too much sugar. Brown sugar is more hygroscopic than white sugar, which attracts more moisture.

This is a factor that may also contribute to the moistness of the final product. Secondly, a gas oven makes the kitchen more humid, which means it tends to be dryer than on the outside.

Next, check the oven temperature. A slight variation in the oven temperature can result in a sticky top or a dry cupcake. Even a tiny deviation from the recipe can cause a moist cupcake. Use a good oven thermometer to determine the oven’s actual temperature.

Also, insert a toothpick into the center of the cupcake and make sure that it comes out clean. The cupcake should look slightly sunken on top.

Also, check our guide on comparison between muffin and cupcake trays.

How to Stop Cupcakes from Sweating?

When you bake a cupcake, you may have noticed that the top of the cupcake is highly sticky. The water floats on top of the cupcake and bonds with the sugar. This sticky film remains even after it has cooled down. Brown sugar is particularly hygroscopic, making it more difficult for a cupcake to cool appropriately.

Here are some ways to solve the sticky top problem:

Keep the temperature low. The humidity and temperature in your kitchen are both factors that cause cupcakes to sweat. Some days are more humid than others.

While this can make the cupcakes sweat, this is usually not a big deal because the moisture will dissipate once the cake has cooled down to room temperature. In any case, you should avoid storing your cake in a refrigerator for a long time.

Avoid overmixing dry ingredients. Overmixing can make the crumb more challenging and the cupcakes less moist. When you mix wet and dry ingredients, flour develops gluten.

The more you mix, the stronger the gluten strands. If you are unsure, use a scale to ensure that you don’t overmeasure. Use a kitchen scale to ensure that you have incorporated all the air into your batter.

How to Fix Overflowing Cupcakes?

When you’re making your own cupcakes, you may have run into the problem of overfilled cups. Whether you’ve added too much leavening agent or overloaded the pans, you can take steps to fix the problem.

If you’ve baked cupcakes without a scale before, you might want to check the measurements with a scale to ensure you haven’t accidentally overfilled them.

Another common cause of overflowing cupcakes is using too much baking powder or accidentally altering the recipe’s proportions. When you over-mix your batter, you’ll add too much air, which will deflate the cupcakes.

If this happens, use a silicone spatula to fold together the ingredients. Using a mixer to beat the batter can also result in overfilled cupcakes. Mixing the batter too much will make it challenging to get the consistency you want, leading to deflated cupcakes.

How to Make Cupcakes Rise Perfectly?

The first step in baking perfect sticky cupcakes is to know your oven temperature. Even the slightest deviation in temperature can cause a clingy top. Baking at a higher temperature than you intend can result in unevenly baked cupcakes.

A thermometer is helpful for this. After baking, insert a toothpick in the center of a cupcake. It should come out clean, and the top should appear slightly sunken.

Another crucial tip is to use room temperature butter and eggs. Room temperature butter and eggs mix better and quicker than cold ones. However, if the butter and eggs are cold, they may make the cupcakes dense and under-risen.

Therefore, it is recommended to remove them from the refrigerator about an hour before baking. The same goes for the eggs. Take the butter and eggs out of the fridge at least half an hour before baking to avoid overmixing.

Using an electric mixer will help your cupcakes rise perfectly. The electric mixer will be your friend in this endeavor. It will also make your baking easier.

Besides, this way, you will never have to worry about the batter shrinking after baking. As long as you are careful when choosing a cupcake recipe, you can rest assured that your cupcakes will be delicious.

Should Cupcakes Be Flat or Domed?

The shape of cupcakes can make all the difference in appearance. Flat cupcakes can have a smooth top while domes are crowned with sharp edges. Both have their pros and cons. Here are some ways to bake a cupcake that is the perfect shape for your event. You should always fill the cupcake tin about halfway.

You should also use the right amount of leavening agent, as the middle of the cupcakes will bake slower than the edges.

One of the reasons why cupcakes are flat is because the batter is too soft. If it’s too weak, it won’t hold air bubbles, and it won’t rise as much as a dome. It also will not spread evenly in the pan, which will cause the top to be flat.

The balance between thinness and thickness is essential to creating the perfect cupcake. Generally, you should keep the batter slightly thicker than thick to achieve the desired shape and appearance.


Why Are My Cupcakes Falling Apart?

It’s not an impossible problem when your cupcakes start to fall apart. Typically, heavy dry ingredients sink to the bottom of the mixture. To slow down the process, lightly dust the tops of the cakes with flour. This will prevent the dry ingredients from hardening and toughening the cake. A crumbly cake is an excellent option for baking for a party.

Baking soda and powder can go bad over time without any apparent signs. Make sure to replace them after six months or eight months. Even if you bought new baking powder, it could be past expiration.

Expiry dates can also cause the baking soda to lose its lift, causing your cupcakes to sink. Use fresh ingredients whenever possible. Alternatively, you can try to do a quick test by placing a tablespoon of baking soda in a small cup of acidic liquid to see if there’s any bubbling.

Why Is My Cake Sticky on Top After Baking?

If your cake is sticky on top after baking, there are several causes. Brown sugar attracts moisture from the air and bakes with more water than white sugar. This is due to the molasses content in the sugar. You’re also likely using a gas oven, which releases moisture during baking. To fix the problem, you must remove the sticky top before adding icing.

The leading cause of this problem is the amount of moisture in the cake. When you wrap a cake immediately after baking, you prevent hot air from escaping. When this happens, the cake is sticky and is hard to frost. Let the cake cool at room temperature before frosting it.

If it doesn’t have enough moisture to stay soft, you can use sugar syrup to restore it. You can also keep the cake in the refrigerator for a few hours before frosting it.

Another reason your cake is sticky on top after baking is improper mixing. If you’ve followed a recipe exactly, it won’t have this problem. If you’re unsure, double-check the recipe. Also, don’t open the oven door while it bakes.

Using two baking tins will prevent the cake from caving. It is also essential to properly whisk the flour when adding it to the wet ingredients. The cake may be unevenly baked if the flour isn’t incorporated well.


You can fix the sticky cupcakes by checking the batter is prepared correctly and that the cupcake tin is deep enough to hold the batter without overflowing. Also, use a suitable mixing bowl, and that you’re mixing for at least a few minutes.

When baking, avoid over-mixing, resulting in dry, cracked, or even burnt cupcakes. The last thing to do is to ensure that you’re using an appropriate oven temperature for the type of cake you’re making.

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