Cupcake Pan Liners

Bake Choice liners solve the problem of baked goods sticking to paper cups, using food-grade parchment with a siliconized coating instead of chemical non-stick sprays.

The 220°C/428°F heat resistance covers standard cupcake and muffin baking temperatures, and the greaseproof construction means oil and butter stay in the bake, not absorbed into the paper.

Each liner measures 1.97 inches across the base and 1.37 inches tall, the standard footprint for most North American muffin pans. The natural parchment is unbleached and FSC-certified.

With no existing customer reviews, buyers are relying on manufacturer claims for non-stick performance. This is worth noting before purchasing in large quantity.

Best for home bakers who bake in volume and want a reliable, chemical-free liner that works directly in a standard pan without preparation.

No pan greasing needed. The siliconized coating handles release on its own, so load your batter directly and skip the spray step to save time on cleanup.

These liners also work unfolded and flat as a base for biscuits, cookies, and brownies on a sheet pan, expanding their use beyond the muffin tin.

For tarts or items with a high butter content, the greaseproof parchment prevents the liner from becoming translucent or soggy, keeping the presentation clean when served.

These are unbleached paper baking cups designed to line standard muffin tins, preventing sticking and containing batter without transferring taste or color to the finished bake.

Grease-proof construction and 428°F heat tolerance are the two performance features that matter most — they keep liners intact through full baking cycles without soaking through or collapsing.

Made from food-grade paper with no added dyes or chemical scents. Each liner measures 2.75 inches across the top, 2.0 inches at the base, and 1.2 inches tall — sized for standard North American muffin pans.

The natural finish means these won’t add visual decoration on their own; buyers who want printed or colored liners for events will need a separate product.

Best for home bakers and small-batch caterers who prioritize clean ingredients and consistent fit over decorative presentation.

For high-fat muffin recipes like banana nut or double chocolate, place liners in the pan before filling rather than freestanding on a sheet — the pan walls support the liner and prevent spreading.

When baking dense batters, fill liners to two-thirds capacity. The 1.2-inch height gives enough room for rise without overflow, keeping edges clean and domed tops intact.

After baking, let muffins cool directly in the pan for five minutes before transferring. This lets the liner reabsorb surface condensation, making peeling cleaner with less crumbing on the paper.

Forty paper baking cups cut for jumbo muffin tins. They keep oversized batter off the pan walls, which is where big muffins usually tear when you lift them out.

The jumbo cut matters most with batters that rise high, like bakery style muffins and cornbread. Full height walls hold the crown shape instead of letting it spread over the rim.

Plain paper construction with no foil layer. They ship flat and nest tightly, so the pack stores in a drawer alongside your standard liners.

Oily or high butter recipes will show through the white paper and can darken it, so the exterior looks less crisp than a foil lined cup.

Best for home bakers who already own a jumbo tin and want an everyday consumable for regular batches rather than showpiece desserts.

Fill each liner about two thirds full. A jumbo cup holds roughly twice a standard cup, so halve your expected yield and add a few minutes of bake time.

Skip greasing the pan. Set liners straight into the wells and let baked muffins rest several minutes before lifting, or the paper pulls away from the crumb.

For oily batters, double up two liners or bake with a sheet pan underneath to catch spillover and keep the outer paper cleaner.