Cake Cups & Liners

Baking cups and liners hold batter shape, release cleanly and keep trays free of grease. They carry a muffin or cupcake from depositor to oven to shelf as one tidy unit — which is why production bakeries, retail packs and cafés all standardise on them.

As a supplier and sourcing partner of converted paper, we supply baking cups formed from food-grade cup base paper by our converting partner: rolled-edge (fluted) or straight-wall profiles, white or kraft, PE-lined where moisture and grease hold-out matter.

Where Baking Cups & Liners Are Used

• Production bakeries — muffin and cupcake lines where cups must de-nest reliably and survive the depositor.
• Retail and supermarket bakery — in-store baked goods presented in-cup on shelf.
• Private-label home-bake packs — cups packed and sold as a baking consumable with your branding.
• Cafés and coffee chains — grab-and-go muffins and mini cakes served in-cup.
• Steamed bakes and soufflés — cups that tolerate moist heat as well as dry oven heat.

Cups are one part of the bake-in paper family: for flat tray work see Pre-Cut Parchment Sheets, for the signature crumpled cheesecake edge see Basque Cheesecake Paper.

Key Features

Shape that survives the oven and the handle

The formed wall keeps its profile through baking and handling, so the product arrives with clean vertical sides rather than slumped or greasy walls.

Rolled-edge or straight-wall, by presentation

Rolled-edge (fluted) cups give the classic bakery look and grip the batter; straight-wall cups give a modern, clean cylinder for premium and minimalist presentation.

Hold-out against moisture and grease

A PE lining keeps butter- and oil-rich batters from striking through the wall, so the outside of the cup stays clean and printable on shelf.

White or kraft, printed or plain

White reads clean for dairy- and fruit-led bakes; kraft reads artisanal. Both accept food-grade printing for logos, patterns or seasonal artwork.

Technical Specifications

Standard range covers the cup profile and lining most bake lines run:

• Rolled-edge or straight-wall, white or kraft, PE-lined
• Stock top Ø7 cm × height 4 cm × base Ø5 cm
• Oven- and steamer-safe; 50 pcs/pack or bulk

Other diameters, heights, uncoated grades and printed artwork are formed to order. Send cup size, bake type and channel and we will confirm profile and lining.

How to Select and Order

• Match the cup to your deposit volume: the cup should fill to two-thirds for a domed top without overflow.
• Choose wall type by look: rolled-edge for classic bakery, straight-wall for premium minimal.
• Choose lining by recipe: PE-lined for butter-, oil- and fruit-rich batters; uncoated greaseproof for drier bakes.
• Choose colour and print by channel: kraft for artisanal, white for clean-label, printed for private label and seasonal runs.
• Send cup diameter, bake type and packing preference — request a quote or sample and we will confirm profile, lining and documents.

FAQ

Do the cups work in a steamer as well as an oven?

Yes. The formed cup and its lining tolerate moist heat, which is why the same cup is used for steamed bakes and soufflés as for oven muffins.

Can we get our own diameter and height?

Yes. Stock is Ø7 × 4 × 5 cm; other diameters and heights are formed on request to your deposit volume.

Will grease strike through the wall?

The PE lining is specified for moisture and grease hold-out on rich batters. For exceptionally high-fat recipes, tell us the recipe type and we confirm the lining grade.

Are printed cups available for private label?

Yes, food-grade ink printing of logos, patterns or seasonal artwork is available on request, subject to artwork and run size.