How do I make a cupcake more moist?

Question

I have made these delicious cupcakes but they are a little stiff in the middle. Any adivce

what about the cooking in the oven -- should i do less or more time-- what does time do to affect the moisture--- also any good icing recipes

Answer 1

I use yogurt in the mix.
(Flavored yogurts throw off the taste so use plain yogurt.)

Also, you may want to try more brown sugar than white. Brown sugar holds 38% more moisture in it than white. Just change the white to brown ratio.

Answer 2

Try cooking the next batch at 25 degrees less than the box says.

If you want to salvage these ones, you could split them in half and spread with jam, cream cheese or icing. Put them back together, wrap individually in plastic wrap and keep them in the fridge. They should absorb some of the moisture from the filling.

If that's not an option, cut them up and use them for a trifle or turn to crumbs and make a pie crust. Or just sprinkle crumbs on top of ice cream or yogurt.

Answer 3

Stiff in the middle? Sounds like a problem with your oven or pan you are using.
To get very moist cakes and cupcakes I like to mix a container of coconut/pecan icing with my cake batter. Follow the cake recipe and just beat in the icing into the already mixed batter. A fast way to bake a cake/cupcakes and you don't need to ice them either.
Re-a-l-l-y moist and delicious!

Answer 4

To make a cupcake more moist, you can use applesauce in the recipe instead of oil. You can also keep a piece of bread in the container in which you are storing them. It will prevent them from getting hard and stale as fast.

Answer 5

Substitute apple sauce for the oil.

You cant taste the difference and they come out more moist than using plain vegetable oil.

Substituting mayonnaise is ok too sometimes but depending on the recipe, can make your cakes taste a bit more soggy than you might like.

Answer 6

Depending on the inteded audience, wither pure vanilla extract or irish whiskey. A tsp or so of the extract and 1/4 cup of whiskey will do wonders for 12 cupcakes.

Answer 7

most people usually put pudding in it. but if you dont have a pudding mix anywhere around just do what you do usual except::::

when you're blending the mixture together.. put your blender on high until the mixture turns a bit of a lighter color.

i noticed that the cupcakes tend to be lighter and more moist then i usually do when i just make them how the instruct me to do.

Answer 8

Bake them a little less or add a little more shortening (oil) or applesauce. It makes a moist cupcake.

Answer 9

they may be dry b/c the temperatures too high. if u have a dark pan- turn the heat 25degrees lower than what the recipe calls for. pudding, Cool Whip, or sour cream should do it if the pan is not the problem. hope i helped.

Answer 10

you overcooked them. Yeah, I know "I did it according to the time on the recipe" but that's not always right...
you're supp to stick a toothpick in the center of one of them, and if it comes out all goopy, give them another 3 or 4 min...when it comes out SLIGHTLY crumby clinging to the toothpick (use a clean toothpick, silly), then bring them out and let them sit.