Guide to Selecting the Best Cupcake Liners for Baking

Every baker has experienced the heartbreak of seeing beautifully baked cupcakes ruined during removal—sticking to pans, crumbling apart, or losing their perfect shape. But fear not, we've conducted a comprehensive test of six common cupcake lining methods to determine the best approach for flawless results.

The primary purpose of cupcake liners is preventing sticking—no one wants their baking efforts wasted when delicate cakes tear during removal. But liners also influence shape, browning, and presentation. With numerous options available, we put them to the test using identical vanilla cake batter baked at 350°F (177°C) for 20 minutes in the same pan. Each well received different lining treatment, filled precisely two-thirds full with no added grease unless specified.

Method: The standard choice—single paper liners with grease-resistant coating.

Results: Performed flawlessly. Cakes released easily from both pan and liner with perfect shape and even browning. Proof that simplicity often wins.

Method: Some bakers advocate doubling liners for better heat distribution and color retention.

Results: No noticeable difference from single liners in release or baking quality. While effective, doubling appears unnecessary with quality liners.

Method: Pre-formed foil cups tested for heat conductivity differences.

Results: Nearly identical to paper, though one cake showed minor sticking. Browning and shape matched paper liners exactly—a reliable alternative.

Method: Reusable silicone cups tested for functionality.

Results: Produced slightly smaller cakes due to restricted spread. Removal required more effort than paper, but non-stick properties worked perfectly. Ideal for frequent bakers.

Method: Decorative tall liners with pleated sides.

Results: Created square-shaped cakes with visible crease marks. Filling proved messy due to high sides. Best reserved for special occasions where appearance outweighs practicality.

Method: Pan sprayed with non-stick coating, no liner used.

Results: The least successful method. Cakes showed uneven browning, stuck slightly to pans, and had rough edges. Removal required knife work—not recommended for batch baking.

Standard paper liners emerged as the clear winner, delivering perfect results with minimal effort. Silicone cups offer eco-friendly reuse potential, while foil liners serve as a good backup. Decorative tulip liners work best for special presentations. Avoid spray-only methods for anything beyond emergency situations.