Cupcakes can usually be baked 1–2 days in advance and stored in an airtight container at room temperature. Frosting and decorations are best added on the same day for freshness and presentation.

Common mistakes include:

• Overmixing the batter, which can make cupcakes dense
• Overfilling cupcake cases, causing overflow
• Baking at the wrong temperature, leading to uneven cooking
• Not allowing cupcakes to cool before frosting

Sprinkles can be added before baking for a baked-in effect, or after baking and frosting for decoration. Adding them after frosting is more common for vibrant designs.

Most cupcakes are baked at 170–180°C (340–355°F), depending on the recipe and oven. Always preheat the oven and check the cupcakes with a toothpick to ensure they are cooked through.

Avoid these mistakes:

• Using cold ingredients straight from the fridge
• Opening the oven door frequently during baking
• Skipping sifting flour or other dry ingredients
• Frosting cupcakes before they have fully cooled