I have a Martha Stewart Snickerdoodle Cupcake recipe that taste's great! BUT the cake is very dense (like a muffin) and the next day, it's dry.

How can I change the recipe so that it's moist and much lighter? (I am comparing it to the moist & light boxed Dunkin Hines cakes)

Here is the recipe:

o  1 1/2 cups all-purpose flour
o  1 1/2 cups cake flour (not self- rising), sifted
o  1 tablespoon baking powder
o  1/2 teaspoon salt
o  1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
o  1 cup (2 sticks) unsalted butter, room temperature
o  1 3/4 cups sugar, plus 2 tablespoons for dusting
o  4 large eggs, room temperature
o  2 teaspoons pure vanilla extract
o  1 1/4 cups milk

Thank you for your help!!!

Try separating the whites and yolks. Add the yolks one at a time as before and beat the whites until stiff and fold in at the end.

Maybe do the egg white trick as suggested, and possibly substitute cake flour for the all-purpose flour? Someone will correct me if I'm wrong, but maybe at a 1 Cup plus 1 T ratio per 1 C all purpose.

instead of butter try oil.

I was wondering about the cake flour and the butter. I've read that people have replaced their butter with oil to gain moisture so I was considering that. I will definitely try that.

I thought that because there is some cake flour, that the cake would be light - but I guess not. I will have to try using only cake flour and see how it goes.

One thing I do find interesting in the recipe is that it states that you should really eat it the day you frost it. Gee, now I know why! LOL!!!!!

Do you substitute an equal amount of oil for the butter? By weight or by volume?

Great question! I've never done it, so I have no idea yet...

What about adding a tbsp of oil just before you put it in the oven? You could try putting a simple syrup on the cupcakes as soon as they come out of the oven.

I also have used this recipe and it came out very dry, sthe next time I added less cinnamon and it helped it wasn't so dry I also added 1 tbsp of cannola oil

Thanks! I will try the oil. And thanks Angel! I'm glad to know I'm not the only one who thought they were dense and dry! The flavor is great while they're warm, but I will definitely try oil!

Also try adding some yogurt or sour cream, I found that helped a bit when developing my recipes. I have a client wanting snickerdoodle cake, so be sure to let us know what you find works best.

Believe it or not, I use mayonnaise with some of my recipes. I've tried sour cream too but mayo works and tastes better in the batter. That's actually of my secret ingredients.

Martha Stewart's recipes are notorious for this type of bad outcome. It looks like a basic cinnamon cupcake. I don't even attempt to tweak her recipes. Thera are plenty of good recipes out there with great reviews. Find one that is rated with similar ingredients. Start from there and then tweak. Tweaking a balanced recipe to your flavor likes is much easier than tweaking a recipe that is already out of balance.