Why I Bake in Tulip Liners (and How to Get Them to Stand Up)

If you've ordered cupcakes from me, you've noticed they come in tall, pointed paper wraps instead of the usual pleated cups. Those are tulip liners, and I switched to them years ago for reasons that have nothing to do with how pretty they are — though they are pretty.

They let the cake rise

A standard pleated liner is barely taller than the muffin tin. Batter that rises above the rim spreads out into a flat, wide top. A tulip liner gives the batter walls to climb, so you get a taller dome with a tender edge instead of a crisp one. That extra height is also what lets me pipe a generous swirl without the whole thing looking top-heavy.

They protect the frosting in transit

The four points of the liner act like a little fence around the buttercream. When a box of two dozen slides around in the back of a car, the points take the hit instead of the swirl. I've delivered cupcakes an hour away in July and had every one arrive intact.

Getting them to stand up straight

The trick is a light mist of water on the inside of the muffin tin before you drop the liners in. The damp paper clings to the tin and stays put while you fill it. Fill each liner two-thirds full — no more — and the batter's weight will pin the base flat as it bakes.

I buy unbleached kraft for vanilla and fruit flavors and deep brown for anything chocolate. The brown ones hide any smudges from a dark batter and make the gold leaf pop.