How Do I Keep My Cupcakes Moist?

Baking By joylee8 Updated 15 Oct 2008 , 1:02pm by alvarezmom

joylee8 Posted 29 Sep 2008 , 9:48pm
post #1 of 17

When I bake cakes they are always so moist, when I make cupcakes they seem a little dry. Do any of you use a different recipe for them or the same you would use for a cake? I usually use a "doctored" mix. Thank you for any help!

16 replies
Cake_Princess Posted 29 Sep 2008 , 9:57pm
post #2 of 17

Try not to overbake them. Remember they will continue to cook for a little while after you remove them from the oven. Depending on the temperature of your oven they should be done in about 15 minutes or so.

joylee8 Posted 29 Sep 2008 , 10:00pm
post #3 of 17

Should I bake @ 325? Thanks for your help!

waterlily Posted 29 Sep 2008 , 10:06pm
post #4 of 17

I use doctored cake mixes for my cakes and cupcakes. What I do is bake the cupcakes the day before I decorate them. I store them away in plastic zip lock bags as soon as they have cooled enough. The longer you leave a cake or especially cupcakes out they will dry a bit. I also check them for doneness after 15min. in the oven. You might want to also try baking at a lower temp for example 325' instead of 350' and a longer baking tme. If this still doesnt work you might want to try using a simple syrup to moisten them after baking like you would a cake. I hope this helps! thumbs_up.gif

Ro40 Posted 29 Sep 2008 , 10:13pm
post #5 of 17

I always put pudding in the cake mix. I usually get the response from people that my cupcakes are really moist. I also freeze them, even if I am going to use them the next day. I think it locks everything in. I defrost them for a good hour before I decorate them.

joylee8 Posted 29 Sep 2008 , 10:16pm
post #6 of 17

Silly ? --What is the simple syrup!

loriemoms Posted 29 Sep 2008 , 10:25pm
post #7 of 17

(this is with a convection oven) I bake mine at 400 for 8 minutes, then 350 for 7-9 depending (watching them) They come out very moist with nice round tops.

I also freeze them in those plastic tray inserts you buy to put inside cake boxes (double wrapped) and frost them while frozen.

waterlily Posted 1 Oct 2008 , 5:01pm
post #8 of 17

I know simple syrups are usually water and sugar. Sugar is dissolved in boiling water. When cooled you can add liquor to flavor. Here is one I found on the internet after I did a search for "simple syrups for cakes"
2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy

1.In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
2.When ready to use, mix in brandy. Brush onto cake layers before frosting

pastryjen Posted 1 Oct 2008 , 5:15pm
post #9 of 17
Originally Posted by loriemoms

(this is with a convection oven) I bake mine at 400 for 8 minutes, then 350 for 7-9 depending (watching them) They come out very moist with nice round tops.

Very interesting....I am going to have to try this next time.

zoomzone Posted 1 Oct 2008 , 5:35pm
post #10 of 17

I use a doctored mix generally, but always add a single serving sized container of applesauce and be sure to not overbake. My ccakes are always moist with this process. thumbs_up.gifthumbs_up.gif

AKA_cupcakeshoppe Posted 1 Oct 2008 , 5:50pm
post #11 of 17

I have found that using oil (canola or vegetable oil) instead of butter makes the cupcakes really moist. I baked a lot of cupcakes at once and froze them for a couple of days before I iced them and another day before they were eaten and they were still so moist.

for some reason i've never had a problem with dry cupcakes, maybe it's the weird weather here.

joylee8 Posted 3 Oct 2008 , 2:59am
post #12 of 17

Thanks everyone for your help!

Cakes_By_Bright Posted 10 Oct 2008 , 11:39pm
post #13 of 17

I don't know cause I haven't tried, but I heard that you should completely melt the butter used to have them come out moist.

bertha_cherie Posted 10 Oct 2008 , 11:50pm
post #14 of 17

Cupcakes generally tend to be a little dryer than regular cake (using the same recipe), because the area that's exposed to the heat is larger. Having said that, it doesn't necessarily means that cupcakes will be dry, it's just logically dryer than regular-sized cake.

Cake_Princess Posted 13 Oct 2008 , 2:34pm
post #15 of 17
Originally Posted by joylee8

Should I bake @ 325? Thanks for your help!

As a rule of thumb, glassware and dake baking pans drop the temperature by 25 degrees. This may also help if your oven runs hot. I don't have this problem so I bake at 350.

bchristianson17 Posted 15 Oct 2008 , 5:24am
post #16 of 17

Something I've found that works if you've already made the cupcakes, but haven't yet frosted or decorated them . . is to put a slice of bread in with the cupcakes in a closed container. The cupcakes will draw the moisture out of the bread, leaving the bread to become stale. It will happen overnight, usually.

Hope this helps!

alvarezmom Posted 15 Oct 2008 , 1:02pm
post #17 of 17

I started to add a small package of pudding to the mix. I have gotten great reviews about my chocolate pudding that I added to my list of flavors...very simple to. I use the Betty Crocker Devil's Food-prepare as box states-then add a dry package of pudding. I get the generic for the pudding and it tastes great. It alwso for some reason makes the chocolate smell stronger!

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