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How do I keep my cupcakes moist?

post #1 of 17
Thread Starter 
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!
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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.
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #3 of 17
Thread Starter 
Should I bake @ 325? Thanks for your help!
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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
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.
post #6 of 17
Thread Starter 
Waterlily,
Silly ? --What is the simple syrup!
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Proud mom to 2 boys!
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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.
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Gotta have more cowbell!
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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"
BRANDY SIMPLE SYRUP
.INGREDIENTS
2 cups water
1 cup white sugar
1/2 teaspoon grated lemon zest
1/4 cup brandy

..DIRECTIONS
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
post #9 of 17
Quote:
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.
Pastryjen

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Pastryjen

Money talks...but chocolate rocks!
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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
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'Cause it's a short piece of time...

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You know we can't afford to let one moment pass us by
'Cause it's a short piece of time...

http://ohbakes.blogspot.com/
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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.
formerly known as cupcakeshoppe
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Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #12 of 17
Thread Starter 
Thanks everyone for your help!
Proud mom to 2 boys!
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Proud mom to 2 boys!
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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.
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How can it be that I love something that I can't fully enjoy so much? - Cupcake Enthusiast =oD

http://www.cyberboxpr.net
http://www.mycupofcake.com

Uncake-related but oh so cool! --> http://www.zazzle.com/ne_things*
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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.
post #15 of 17
Quote:
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.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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