The last two batches that I have baked, have come out VERY dry. Now, these have been cupcakes, not a whole cake. The last whole cake I done was not dry...

I don't understand? I want to use this for a wedding cake next month, but I'm afraid of it being dry...

I haven't changed a thing with the ingredients...what could be wrong?
Here are my ingredients: Pillsbury white cake mix, 1 cup all purpose flour, 1 cup sugar, 1 cup sour cream, 3 whole eggs & 1 cup water & 1 tsp almond extract...

Sounds like your cupcakes were overbaked.

Otherwise, improperly measuring your flour can make a cake taste heavy or floury and dry.

How to measure flour correctly:

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake. Overmixing will also cause a cake to sink.

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/32goqe

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

HTH

I think you need 1/3 cup more water...usually when I do a double mix, I use 2 2/3 cups liquid, whether that's creamer or water or milk.

oh, my bad,....I usually use any or Macsmom's recipes and they come out super moist in cakes and cupcakes

There are so many versions of WASC (and countless variations) that I can hardly keep up!

Yes, kakelady's recipe is the one I use. Maybe if I cut back some on the flour? I have made this in a whole cake and has come out fine...maybe I am overbaking the cuppies? could that be it?

Overbaking is a definite possibility.

Also, I wouldn't cut back on the flour, I would increase the water by 1/3 cup per cake mix used (essentially RS's WASC recipe):

http://tinyurl.com/2cu8s4

HTH

Ok, I will try a little more water and cut back on the baking time.

What time and temp are you using?

I bake at 325 and really don't time, I just check until the tops spring back

Remember cupcakes take only a fraction of the baking time of a full cake.
I would try a little more liquid & less baking &/or lower temp

I always use 4 eggs, and 1 cup each of flour, sour cream, and sugar. Then use the liquid amount called for on the box.
Mine comes out great every time. Don't forget to flavor it with your choice of extract.

I do know that there is a fine line between underbaked, done, and overbaked. Not enough time - the top layer stays very gooey. Too much time - looks dry and cracked.

Don't give up! I also purposelu underbake my cupcakes because they dry out much quicker than a full cake, and nobody likes a crumbly cupcake!

I am definately going to retry them this week, with a little more water and less baking time...
This was the best flavored cake and I rec'd so many compliments on this recipe and shared the recipe...I have even had ladies say: I only use this recipe now..and I said the same thing as well.

I will not give up, just need to find the fix..