I am making Cherry-Chip cupcakes from scratch for a friends birthday request. I usually use a box mix and add and extra egg and a box a pudding mix to it to moisten my cakes/cupcakes up. Not sure if I can do the same for a recipe from scratch. I made them tonight and they were just a little bit dry. Do I start with just adding an extra egg? Then try the pudding if they still aren't moist enough?

CHERRY-CHIP CUPCAKES
(Yield: 1 dozen)
1/4 cup milk
1/4 cup syrup from maraschino cherries
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup butter or margarine, softened
2/3 cup sugar
2 eggs
1-1/3 cups self-rising flour
1/2 cup semisweet chocolate morsels
1/4 cup finely chopped maraschino cherries
Vanilla Butter Cream (below)
Shaved chocolate
Stemmed maraschino cherries

Preheat oven to 350°F. Line 12 muffin cups with paper liners.

In a cup, combine milk, cherry syrup, and extracts.

In a medium bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately, beating well after each addition. Stir in chocolate chips and cherries. Spoon into prepared muffin cups.

Bake 20 to 25 minutes or until cupcakes are golden brown and center springs back when lightly touched. Cool in pan for 5 minutes. Remove from pans; cool completely on a wire rack.