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Item #: 1270SW
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 USA Pans Swirl Cupcake Pan - 6 Cup is constructed of aluminized steel, the material of choice for commercial bakeries.

The thickness of all USA Pans are selected to allow for even heat distribution and maximum pan life. A unique feature of each pan is its corrugated design which maximizes the pan's strength and prevents warping, denting and other effects of everyday use. The corrugation also minimizes surface contact which insures evenly baked products that are easily released. USA Pans are coated with Americoat, an FDA approved, proprietary silicone coating. It provides a clear, non-stick, environmentally friendly, non-toxic baking surface, specially formulated for superior baking. Americoat does not contain PTFE's or PFOA's. It is not recommended to exceed baking temperature of 450 degrees F.

Easy care instructions: Simply wipe clean after use; soap and water are okay to use. DO NOT place USA Pans in the dishwasher because harsh chemicals can cause the non-stick material to breakdown. USA Pans is the newest line of bakeware developed by American Pan, the world's largest manufacturer of commercial bakeware. Pans are made of 65-percent recycled steel.

Made in USA.
Lifetime warranty.


Try this recipe:


Swirled Vanilla Cupcakes with Raspberry Sauce


  • 2 cups all-purpose flour
    1 Tbs. baking powder
    ½ tsp salt
    1 ¼ stick butter
    1 cup sugar
    3 eggs, beaten
    1 tsp. vanilla
    2/3 cup milk
    Raspberry sauce


1. Preheat oven to 350 F. degrees. Grease and flour cups of a Swirled Cupcake pan.
2. Combine flour, baking powder and salt.
3. Beat butter with an electric mixer until creamy. Add sugar and beat until fluffy.
4. Add eggs slowly, beating until well incorporated. Add vanilla and milk then beat for one minute.
5. Add in the flour mixture a little at a time only until just incorporated then beat for one additional minute.
6. Spoon mixture into prepared cups filling until 2/3 full. Bake for 20 to 25 minutes or until cupcakes are golden and toothpick inserted in center comes out clean. Cool pan for 15 minutes on a wire rack.
7. Place wire rack over pan and invert, lifting the pan from the cakelets. Cool cupcakes completely on the wire rack.
8. Gently level the cupcakes with a serrated knife so that they sit flat.

For the sauce
4 ounces cream cheese, softened
1 cup powdered sugar
1 cup whipping cream, whipped
1 (18 ounce) jar strawberry glaze
1/2 cup water
2 1/2 cups fresh or frozen unsweetened raspberries
1. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream.
2. In a separate bowl, combine strawberry glaze and water in a bowl; gently fold in raspberries.
3. Spread strawberry mixture over cupcakes allowing sauce to run down sides of cupcakes.
4. Spoon cream cheese mixture over cupcakes and garnish with raspberries


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