Okay, I am trying to get my favorite cake recipes to be more moist when baked as cupcakes. They have a tendency to dry out quickly as cuppies. I have tried using sour cream or extra buttermilk in the recipes. I have tried cooking at lower temps for a little longer and at a higher temp for a shorter amount of time.
Now I have a new problem. The cuppies are coming out with the density of really dense, moist bread pudding. I have tried adjusting all of the above again.
Any ideas from the CC family???
When I was trying to moisten up my favorite recipe I found the trick was a little oil. To my normal batter which yielded 8 cups I add 6 tbsp vanilla pudding mix and 1/4 cup vegetable oil. Good luck and keep your head up, it'll eventually be just perfect, just keep expirementing. 
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