I don't know, but I've noticed that mine do too. Maybe they are making the cups different so they don't stick?

Annie

Hmmm I prefer to use cups that don't stick. Used to be Wilton's had a bit of a "silicone" or non stick inside. Reynolds always stuck, just plain paper. (Not sure if they've changed that.) I use a Brown Kraft cup from If you Care.
I LOVE them and their parchment!
So likely you, used a "higher" quality cup and got the "nonstick" variety.

Have you thought of using those white "nut" cups?
Looks like this Paper Cups

Here is a link that might be useful: If you Care

Just a thought.... any possibility that the liners are sticking to the muffin pan? Which would begin the peeling off process.

Nancy

Hhhhmmmm, I wonder if Nancy is onto something. I just made two batches of cupcakes using paper liners with no trouble, but my liners were in non-stick cupcake pans. The cake was a moist one (using old buttermilk!) so it stuck to the liner very well. I've noticed that when I get two liners stuck together, the outer one loosens itself straight-away though.

Well, they're definitely not sticking to the pan. They pop right out. But lately, I have noticed an oily residue (like I sprayed Pam, but I didn't) in the muffin pan that I don't remember noticing before. I think Annie might be right in that the papers have somehow changed.

Terri...you're right about the parchment liners. I have tried them and I don't remember having that problem. I can't always find them in the store, and they're not very decorative.

I LOVE, LOVE using the nut cups...LOVE it because they're nice and sturdy. But the kids hate them because they're harder to get off. I sent cupcakes in for my 3rd grader's class and the teacher said it was an issue. :(

I googled around and read that maybe the cupcakes are being cooked too long. ??? If I have any cupcakes leftover, for home, I usually put them in an airtight container. The next day, nearly all the paper liners have begun to peel off. Now when I bake them for school, I make them the night before and I box the cupcakes up. When I used those tupperware-like cupcake containers, I had a lot of trouble with peeling. Something about being airtight I think.

Hmmm maybe the "oily" is just from the fat you used? Sub some of the butter or oil with applesauce, sourcream or yogurt.

I know the parchment ones aren't fancy but I love them! I get them at my local Health Food Grocery Co-op. I think they are $1.49 box..I often buy 2-3 boxes at a time.

But if I really want a "special" paper. I use Wilton.

Well, if it's any help, I do believe in ''underbaking'' cakes just by a few minutes, as they continue to bake once they are out of the oven. I've not had that particular problem, so maybe there's something to it. I also always tend to use thick dairy products to keep the moisture factor going, like buttermilk, or sour cream. Maybe that's what helps the paper stick; there's nothing worse than a dry cupcake!

I'll try the substituting applesauce when I'm not sending them to school to see how that goes. Both my white velvet cake and my chocolate cakes use butter. My yellow cake, I usually use buttermilk or sour cream. I like the "bite" it gives, but the kids don't. I'll bet they wouldn't notice it as much in the chocolate cake...the white cake...they probably would.

Luna...I'll try underbaking, too. I'm not good at judging that, though!

Just wondering.....why do you use liners? The cup cakes come out of the pans easily without, and all those pepers do is make a crumby mess when you try to remove them from the cakes.
I never use liners.
Linda C

I usually decorate the cupcakes and have to handle them in some way. The white velvet cake will not stand up to that much handling without a liner. I'm not sure about the yellow and chocolate. Usually, I'm sending the cupcakes to school and I make half the quantity white and half the quantity chocolate. The kids end up passing the cupcakes out. I can't imagine not using liners! I wouldn't want to eat a cupcake that had been touched *that* much! LOL!!

If I have to spread the frosting, I'm handling the cupcake quite a bit. If I pipe it on, I usually end up with more frosting, thus more weight on the cupcake, that way...I know the white cupcakes would fall apart!

I like the white and chocolate recipes I use, so I don't want to change them. I like the basic frosting I use for decorating and don't want to change that, either. I DO want to find a way to keep those doggone liners on!!

Frost them while still in the pan....

I just returned from Whole Foods and they had "If you care" liners on their shelves for $1.69. I've never used them, but I did notice with a batch of gluten free muffins that the second paperliner came off in the Tupperware. You might be on to something with the airtight principle. Hmmm...

Mom:
How about trying, dusting them with flour, before you put the Batter in the Paper. ?????
If there is something in the liner maybe it will be absorbed.
Lou

Blame it on the vultures! I'm pretty sure you shared a pic of that nature years ago while baking something....LOL! I havn't made cupcakes in years so I'm no help. Good to see you back posting and I'll add a VERY late Happy Birthday to you too.

David

Acccck David! Don't remind me!! Thanks for the birthday wishes and it's good to have time to be back!!

{{gwi:1525881}}

All right...I have a LOT of cupcakes to deliver to 4 classrooms on Tuesday...so, I'll try to take a close look at what I'm doing. I don't want a lot of duds! I'm definitely getting the If You Care liners because it does seem, as I recall, they have a different texture. The other, usual ones you get from the grocery store, seem to have a bit of a waxy feel now.

I'll try dusting with flour. If I get time over the weekend, I'll do a trial run with applesauce or something. I won't be putting them in airtight containers! LOL!

I can't really work with them in the tins. I want to fill some of them and decorate them and manipulating around a tray might be unwieldy.

I'll keep you posted. Thank you for all the suggestions!!!

Oh David...you are good!

Let us know if your adjustments worked.

Mom2:
I forgot! David reminded me.

A very very late Happy Birthday wish to you !!!

I think you have to do the Cupcakes in the liners ???
to bring them to school. Sanitary handeling.!!!
Lou

Deb, I just cut a little slit in the nut cups before filling them, after they are baked the kids can just peel the paper off the cupcakes. I very seldom use the regular cupcake liners anymore. I hate just putting the batter in a bare cupcake pan, that seems so unsanitary.

I can't believe what I am reading! You mean the cupcake papers are coming off by themselves? I have had the opposite problem the last 3 - 4 times I've made cupcakes, When you try to get the paper liners off, half the cupcake gets ripped off too!

Sheesh! I wish the papers would come off easier!

Alexa

Deb, I went to a specialty cake/candy shop today to get some vanilla paste, and asked the store owner about this. She said that happens if you let the cupcakes cool in the pan, instead of getting them right out to cool on a rack. (That was her solution to the problem anyway !) I typically leave mine in the pan no more than a couple of minutes, before I turn them out. I don't know if this helps, but I was thinking about you!

That makes sense! I usually do take them out fairly quickly, I hate scrubbing off the burned on batter after it cools. Even though I use the liners (exactly WHY I do use the liners) I invariably drop some on the top of sides of the pan when I'm filling them.

Luna...maybe that's what's happening...in a sense...combined with possible overbaking. I do think I flip them out pretty soon since I generally need to reuse the tins...but I notice some peeling on a few as I take them out of the oven. I go by the toothpick test and the spring test. Maybe I'm overbaking and ANY time left in the tin continues to overbake and makes the papers peel? I've eaten the duds, they don't taste or feel overbaked, though. Hmmmm.

Marigene, thanks for the tip. I will try that because I'd much rather use those cups!!

Ok...more later! Lots o'cupcakes this weekend! All trial runs. I don't dare bake and freeze....the liners definitely peel...btdt!

I don't THINK I overbake cupcakes and I always take them right out of the tins but the papers peel off anyway. I'll have to be extra diligent about making sure I don't overbake them the next time and see if it makes a difference.

I like the nut cup idea, though, because Makayla is wanting to bake "something" to enter into the county fair this year. Cupcakes in those would be ever so much easier to handle and transport.

Annie

Annie...hi! I owe you an email...I just discovered!

Also just discovered some of the Wilton nut cups are WAX lined and not suitable for baking! Ugh! My old stock of the cupcake-sized liners are not waxed, my new stock of the mini-sized liners are waxed! Ugh...can't use them for mini-cakes now. Maybe another brand would not be waxed. I really, really like using these cups and with the "snip" hint, will like them even more!

But, gee whiz...waxed?

Nah.. Come on Ya'll. If it's happening to most everybody something else is going on. The papers have to be being made differently. I noticed last time I made cupcakes that the papers were quite a bit thinner than the last time I made them a decade or two ago. LOL. But, I'm cheap and the papers were some regular cheap brand. Those might be the kind that Alexa had the trouble with the paper being hard to come off. The rest with the papers falling off I suspect the papers are now coated. Yup. That's my theory. That's a good idea Marigene to slit the nut cups. We/Ya'll can try to find ways to work around the problem, but I'm just not buying that we're doing something wrong. The product changed. Seems like a lot of letter writing to the manufacturer needs to be done.

I think Coconut is right. I've noticed they always come off of mine too and I don't think it's something I'm doing wrong. There has to be a coating on the paper cups because mine never used to come off and now they always do.

I wish none of us were having this problem...but I am glad to know it's not just me! I used to freeze extra cupcakes and pull them out for the kids later...with no problem, no suffering of quality, no papers falling off. Now...forget it.

Okay...yeah...it's the papers! I'm still going to try other remedies this weekend!

Coconut, you may well be right. I bake far less than Deb or others here, but when I recently bought a package of the regular multi-color paper cups for some muffins, I noticed the skimpy quantity of cups in the package. I've been buying this brand for years and it seemed this time that all of the packages were barely 1/2 full!
It seems like the manufacturer took the opportunity to change the quality and the quantity of the cups!

Well, I made some cupcakes this afternoon and experimented with three different papers I had in my stash. I recently bought some ''fancy'' glassine papers at the cake shop, and those are the ones that are pulling away from the cake. (I had about six do it to me and I know I didn't overbake. Coconut, you can feel vindicated!) Since this has never happened to me before, I can say for sure it's the paper. The last liners I used before these were Wilton paper liners (so-far-so-good), and I have no trouble with the super cheap white paper liners from the grocery store.

Here's a definition of ''glassine'':
n. A nearly transparent, resilient glazed paper resistant to the passage of air and grease.

So apparently, plain, cheap paper to absorb the grease is a much better idea, than glazed and resilient paper!

The plain, cheap paper ones from the grocery store are the ones which kept falling off for me.

Momto:
You can send me all the cupcakes with out liners.
I'll do my best to help you out !!!
Lou

I have small bakery and one of our items is mini cupcakes. We have a terible problem with the liners. I have a distributor especialy for bakeries and those peel, tried Wilton and I have better luck but they also peel. I tried over baking and under baking...still peel. Have noe tried flouring first..that would be a pain as I do about 1500 cupcakes a day. So if anyone finds a solution plse email me at www.mommiespoppies.com. and send the message through the comments page. Thank you in advance for your help and please take a look at our web site and let me know what you think.
Thanks All
Melanie

Here is a link that might be useful: Our home site

I cannot believe I went on this long without taking the time to search online why this was happening! I'm so glad to see i'm not crazy and losing my touch!

I also never had issues previously with liners peeling! Now, depending on how moist my recipe is (chocolate that was a syrup plus a ganache filling is the key star over here!!!) the liners peels off mid way between taking them off to being put in a tupperware. NO MORE tupperware for me neither, they are a disaster for my liners.

After reading these post, i ran to my cupboard an examined all my liners. The cheap one from the dollar store never peel but are so thin that the edges fold in when you poor the batter so i am finishing those off for some morning blueberry muffins or anything that doesn't leave my house :) The other one, the reynolds foils ones, don't peel off in a matter like the paper ones do as they keep their shape but you can definitely see that they are loose when you pick them up (But at least they stay presentable!). The 3rd ones, my new favourites as they keep their colour and don't ever fold in, ARE WAXED inside!!!! urgggggg I had never ever noticed that after reading this post. PS: they are no longer my favourite :(
I have some white restaurant type ones here that don't seem to be waxed inside. I am doing a trial and if this works i guess i will decorate the others by putting the cupcake in a coloured one after baking.... but this is so much nonsense!
I wish this wasn't such an issue!

Thank you everyone for posting this... it will save me hour of waisted work as i cannot send these out to customers like this!!!