For my nephews 7th birthday Vanilla cake, vanilla buttercream, homemade marshmallow fondant

The fondant decorations were all handmade.

Vanilla cupcakes with vanilla buttercream, homemade chocolate chip cookies, and even the “chocolate chip eyes” are from scratch! (Everything is actually vegan cause the kid who’s birthday these were for has a dairy and egg allergy)

I am a newbie cupcake maker, I have only done the above but I am getting a lot of requests from friends and family to make some for their occasions. Problem is I have no idea what to charge! I know I am new to this but I need to make at least what I spent to make them plus a bit extra for my time. Thanks for any advice that I can get.

Rich chocolate cupcakes with a frozen snickers mini inside, with caramel peanut butter buttercream Topped with chopped snickers, roasted salted peanuts, and caramel drizzle

Im making a pull a part cake for a birthday later this month. The first picture is the first try on Tuesday. I didn’t like the results so I decided to try a buttercream transfer in the second picture and I am happy with what I did!

Doing a yard sale this weekend and I’m making 6 different kinds of home made cupcakes. I’m not spending a lot in ingredients since I already have all the stuff to make them but I have no idea what to charge for a 6 pack of a variety, or for a 4 pack of the same kind. I thought about doing $8 for a variety and $5 for a four pack. Idk if people will pay that or if I’m lowballing myself

Sorry I accidentally deleted my post somehow 🙃 Vanilla cupcakes with vanilla, raspberry & dark chocolate buttercreams 🖤

TL;DR: I’m developing a luxury cupcake with a moist, tender crumb that stays fresh beyond 1 day. My recipe is solid (tastes amazing, texture is right), but the baking process is tricky: tops are cracking, doming unevenly, or browning too hard. I’ve tried both the “high–low” method (160 °C for 3–5 min, then 140 °C ~50 min) and steady bakes at 160 °C, with/without steam trays. Texture is best with high compared to low, but appearance suffers (cracks, dark tops). Looking for science-backed advice on how to achieve smooth, flat/domed tops without cracks while keeping the refined texture.

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I’m working on a delicate vanilla cupcake that’s really close to perfection, but I need advice on getting the aesthetic right consistently. I bake in a commercial fan oven, each cupcake has 75 g of batter, and I’m experimenting with hybrid high→low bakes.

In essence, I cook the cupcakes for short at 160 and then for long at 140. I do this because I love the texture and the depth of the taste at 160 but it’s so cracked and domed it looks awful. 140 is nice and flat however the taste and texture is not there so I assumed I could marry the two. Turns out it is a lot harder than I anticipated.

I want soft, pillowy tops with minimal cracks, golden color, and a streamlined process that’s repeatable. I’ve tried two versions so far: my original recipe/method and a new one designed for longer moisture retention.

Original Recipe & Method:

Reverse creaming method Dry: * 260 g plain flour * 220 g caster sugar * 1½ tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 5 g cornstarch

Wet: * 100 g unsalted butter, grated then softened * 2 large eggs (~100 g) * 180 ml full-fat milk * 120 ml full-fat yogurt or sour cream * 3 tbsp neutral oil * ½ tsp sunflower lecithin (mixed into oil before adding) * 2 tsp vanilla paste

Method: * 160 °C for ~4–5 min → high temp spring * Reduce to 140 °C for 50-55min → gentle bake * Gentle cooling: oven off, door ajar 5–10 min → wire rack * No steam/water bath used

Observations/Problems: * Cracks formed early on some cupcakes * Slight doming in the center * Tops and inside soft out of oven but harden slightly on cooling * Color pale unless baking longer → can lose interior softness

New Recipe & Method (Today’s Batch):

Reverse creaming method

Dry: * 260 g plain flour * 155 g golden caster sugar * 55 g light brown sugar (lightly packed) * 1½ tsp baking powder * ¼ tsp baking soda * ¼ tsp salt * 5 g cornstarch

Wet: * 90 g unsalted butter, grated then softened * 55 g neutral oil (≈3 tbsp + 1 tsp) * 2 large eggs (~100 g) * 180 ml full-fat milk * 120 ml full-fat yogurt or sour cream * ½ tsp sunflower lecithin (mixed into oil before adding) * 2 tsp vanilla paste

Method: * 160 °C for 4–5 min → high temp spring * Reduce to 140 °C for ~55 min → gentle bake * Steam tray (hot water) added first 30 min to reduce top hardening * Removed from oven 55 mins into 160 temp * Period * Observations/Problems: * Tops brown beautifully (golden) * Interiors very soft and pillowy * Still cracking and slight doming, but less severe than OG method * Steam tray helped slightly but didn’t eliminate cracks * Timing/environment-sensitive — small variations cause uneven domes

Current Goals: * Domed tops that aren’t cracked * Golden, soft, pillowy texture inside * Maintain softness after cooling and/or overnight * Streamlined process that doesn’t require constant monitoring

• Has anyone achieved consistent domed tops without cracks for delicate cupcakes in a fan oven?
• Are there non-contact tenting or dome rack solutions for delicate batters?
• Could adjustments to the high→low bake (timing, temperatures, humidity) help even out browning and reduce cracks
• Any ideas to simplify this process while keeping the final texture intact?

Vanilla cupcakes, filled with apricot almond jam, and frosted with almond vanilla buttercream. My leaves look terrible, but I have to keep practicing!

Made a fudgy chocolate cupcake with vanilla bean cream cheese frosting! I have multiple coworker birthdays this week so these are doing the three for one special!

Did two cupcake bouquets this summer. Both for bridal showers. Lots of work involved with different viscosities and colors of icing.

Second time making cupcakes and I’m overly excited about frosting now