Cupcake vs Muffin – What's the Real Difference?
Cupcakes and muffins look similar: both are small, round bakes in a tin. The real difference isn’t frosting or size—it’s how they’re mixed, how much sugar and fat they contain, and what that does to the texture.
A muffin is not “a cupcake without frosting.” Cupcakes are miniature cakes: they use the creaming method (butter + sugar beaten until light, then eggs, then dry). Muffins use the muffin method: wet and dry mixed separately, then combined quickly with minimal mixing. The result is a different crumb, sweetness and density.
| Type | Method | Sugar & fat | Texture | Serving |
|---|---|---|---|---|
| Cupcake | Creaming (butter + sugar, then eggs, then dry) | More sugar and fat | Fine, tender crumb | Usually frosted; dessert |
| Muffin | Muffin method (wet + dry combined quickly) | Less sugar and fat | Coarser, denser crumb | Often plain or light glaze; breakfast or snack |
Mixing method: the biggest difference
Cupcakes are made like cake. You cream softened butter with sugar until light and fluffy; that step traps air and gives lift. Then add eggs (often one at a time) and beat until combined. Finally add dry ingredients and mix just until no dry pockets remain. The creaming step makes the crumb fine and tender.
Muffins use the muffin method. Wet ingredients in one bowl (milk, oil or melted butter, eggs, sometimes sugar), dry in another (flour, leavener, salt). Combine with a few strokes—spatula or wooden spoon—and stop as soon as the flour is moistened. Lumps are normal; overmixing makes muffins tough. No creaming, so less air and a coarser, denser crumb. Batter is often thicker and less uniform.
- Cupcake: creaming → air and fine crumb.
- Muffin: quick combination → less air, coarser crumb.
Ingredients: sugar, fat and flour
Cupcakes usually have a lot of sugar—often as much or more than flour by weight—and a fair amount of butter (or oil). Sugar tenderizes and holds moisture; fat coats flour and limits gluten. The combination of creaming, high sugar and high fat gives a light, fine, tender texture.
Muffins often have less sugar (sometimes half or less than a cupcake recipe) and may use oil or melted butter instead of creamed butter; fat content is often lower. Many include whole-wheat flour, oats, or add-ins like fruit, nuts or chocolate chips. Lower sugar and fat plus the muffin method give a denser, more bread-like crumb.
- Cupcake: more sugar and fat; creamed butter.
- Muffin: less sugar and fat; oil or melted butter; often whole grains or add-ins.
Texture and crumb
Cupcakes have a fine, even crumb—uniform and soft like a slice of cake. Surface is usually smooth and domed; they’re often frosted and eaten as dessert.
Muffins have a coarser, more open crumb with visible holes and a slightly rougher surface. They’re often eaten plain or with a light glaze or streusel, and considered breakfast or snack. Texture is closer to quick bread (e.g. banana bread) than to cake. A good muffin is still moist and flavorful—but the structure is different from a cupcake.
Frosting and serving
Cupcakes are typically frosted; the flat or domed top holds buttercream or cream cheese frosting. That’s a convention, not the definition—you could bake a cupcake and not frost it; it would still be a cupcake. Muffins are often served without frosting; some have a thin glaze or crumb topping. Frosting is a clue, but the real difference is the batter and the texture.
Pan size and shape
Both are baked in muffin tins (individual cups). The same tin works for both; the difference is the batter. Cupcake liners are common for cupcakes; muffins are sometimes baked without liners or with larger liners. Pan size doesn’t define the bake—the method and the recipe do.
Can you turn a cupcake into a muffin (or vice versa)?
Cupcake batter in a muffin tin = small cake (sweeter, finer crumb). It’s still a cupcake. To get a true muffin texture, you need a muffin recipe with the muffin method and typical muffin ratios. You can’t get that by simply not frosting a cupcake.
Muffin recipe made with creaming (butter + sugar, then eggs, then dry) = something closer to a cupcake—lighter and finer. For dessert-like, sweet, fine-crumb bake, use a cupcake recipe. For breakfast-style, coarser, less sweet bake, use a muffin recipe.
Summary
Use the table at the top for a quick reference. In short:
- Cupcake: Creaming method. More sugar and fat. Fine, tender crumb. Usually frosted. Dessert.
- Muffin: Muffin method. Less sugar and fat. Coarser, denser crumb. Often plain or lightly topped. Breakfast or snack.
Pro tip
When in doubt, check the recipe: if it says “cream butter and sugar,” it’s a cupcake (or cake) method. If it says “mix wet and dry just until combined” with no creaming, it’s the muffin method.
FAQ
Is a muffin just a cupcake without frosting?
No. The main difference is mixing method and ratios: cupcakes use the creaming method and more sugar and fat; muffins use the muffin method and less sugar and fat, so the texture and crumb are different.
Can I use a cupcake recipe to make muffins?
You can bake cupcake batter in muffin tins, but the result will be cake-like (sweeter, finer crumb). For a true muffin texture, use a muffin recipe with the muffin method.
Why are muffins denser than cupcakes?
Muffins typically have less sugar and fat and are mixed with the muffin method (wet and dry combined quickly), which develops less air and a coarser crumb. Cupcakes are creamed and have more fat and sugar, so they’re lighter and finer.
Practice with cupcakes
For classic cupcake method and texture: Classic Vanilla Dream or Yellow Cake Cupcakes. For technique and troubleshooting: 10 cupcake mistakes and how to fix them.
Conclusion
The real difference is mixing method and ingredients. Cupcakes: creaming, more sugar and fat → light, fine, tender (miniature cakes). Muffins: muffin method, less sugar and fat → coarser and denser (closer to quick bread). Frosting is a convention, not the definition. Once you know the method and the ratios, you can tell them apart and choose the right recipe.