super moist cupcakes!

brit: hiam video
Posted on 03/18/2009 by jennisastar
I've been looking around trying to find a way to make really moist cupcakes. I'm not a fan of the typical dry/cakey consistency of well, cake lol. I prefer the really moist cakes. I've seen everything from adding more oil, adding sour cream to not using eggs. I'm just curious what is your personal favorite moist cake/cupcake recipe or what secret do you use to make moist cake. Thank you!

Also is there anything I can do to make a boxed cake mix more moist? Thanks!
topknot_forever 18th-Mar-2009 10:02 pm (UTC)
Add a dollop of mayo to box mixes to make them more moist.
jennisastar 18th-Mar-2009 11:08 pm (UTC)
i'll try this! thank you.
californiagator 18th-Mar-2009 10:16 pm (UTC)
also a teaspoon of sour cream to box mixes or what not will help to keep it moist a little longer it will work for brownies also
jennisastar 18th-Mar-2009 11:09 pm (UTC)
i'll have to try it. i've heard a few people say this but i never tried it. someone else told me to add pudding to the mix but it didn't help much. thanks!
misslenore 18th-Mar-2009 10:24 pm (UTC)
I don't know about cake, but I made a banana bread the other day that called for sour cream in it and it was SO moist. The rest of the recipe was standard, so I have to believe it was the sour cream that made it that way, and you couldn't taste it. I would imagine it would function the same way in a cake recipe.
jennisastar 18th-Mar-2009 11:09 pm (UTC)
good to know, i'll be giving it a try. thank you!
hirotanik 18th-Mar-2009 10:36 pm (UTC)
Seconding the mayo and sour cream! Thick, whole milk yogurt works as well. The important thing is that all of them add more fat, which helps keep it from drying out.

If making cake a few days before its actual consumption/assembly, it's also nice to brush it with sugar syrup to help keep it moist. Flavored sugar syrup also adds a nice layer of extra flavor!

Being careful not to overbake things helps too. :D
jennisastar 18th-Mar-2009 11:10 pm (UTC)
interesting. i didn't know that about more fat making it moister. i never thought of yogurt. never heard of using sugar syrup before. good to know because i hate how after a couple days the outside of the cupcakes start to get kind of hard/stale. thank you!
rather_forget 18th-Mar-2009 11:34 pm (UTC)
I don't know what compelled me to do this, but in cake mixes, I just substitute the oil with the same amount of water. I used to do it for health reasons, but I really much prefer it now. To me, the cake was less crumbly and more fluffy. Works particularly well with Pilsbury cake mixes. :)
jennisastar 18th-Mar-2009 11:35 pm (UTC)
hmm, interesting. that's one i've never heard. i'll def try this out, too. ty!
notnearenough 19th-Mar-2009 12:19 am (UTC)
butter instead of oil in box mixes. :)
jennisastar 19th-Mar-2009 12:20 am (UTC)
another one i've never heard of! thank you!! i knew this was the place to ask. :)
cweb 19th-Mar-2009 12:46 am (UTC)
In a cake mix for cupcakes:
you can substitute applesauce for the oil
or, better yet:
mix the cake mix with one can of pumpkin (14oz) and nothing else 9no eggs, water, oil) and bake half an hour at 300F

In a cake mix for cake:
add 1 box of pudding mix (vanilla with white cake, chocolate with chocolate cake) along with the rest of the ingredients..makes it very moist

lallyloo 19th-Mar-2009 09:33 pm (UTC)
Seconding the pumpkin thing!
jubelundtrubel 19th-Mar-2009 12:46 am (UTC)
I actually find that oil makes cake much moister than butter. Here's my favourite chocolate cake recipe; very moist, very chocolatey, and can be used to make cupcakes as well.

http://cathlincooks.blogspot.com/2008/07/six-minute-chocolate-cake.html
lloydsgurl 19th-Mar-2009 12:57 am (UTC)
you want boxed cake more moist? dang.

jello cake is very moist and a treat on a hot day.
dryad271 19th-Mar-2009 01:15 am (UTC)
butter, sour cream, buttermilk, beer. alone or in combination. :)
anthylorrel 19th-Mar-2009 02:35 am (UTC)
I follow the applesauce substitution instructions on the box mix, and it always turns out more moist.
lotuslion 19th-Mar-2009 02:44 am (UTC)
I put sour cream in everything that I bake (well, dessert-type things anyway), and in cakes I put about 1/4 of a package of pudding mix. Applesauce also works very well. I do these things to from-scratch cakes as well as box mixes. :D
caerfrli 19th-Mar-2009 02:59 am (UTC)
I agree about the apple sauce. Also, once a cake is made you can ply it with liquor to keep it moist. Pour a little brandy or whatever you like or goes with the particular flavor over it and wrap it in plastic wrap or aluminum foil. Just don't over do it or you end up with something more like bread pudding.
shewasfire 19th-Mar-2009 08:22 am (UTC)
I use sprite sometimes. Just a few extra tablespoons until the sprite makes the batter froth ... super moist!
thebohomama 19th-Mar-2009 10:22 am (UTC)
I use buttermilk instead of milk.

http://bohemiancrunch.blogspot.com/2009/01/moist-pink-vanilla-cake-with.html
This recipe makes incredibly moist cupcakes.
def_faery 19th-Mar-2009 02:06 pm (UTC)
I had a tiny bit of natural yoghurt left in my fridge tonight and just threw it in my cake batter to get rid of it. The cakes turned out so moist though, I think I'll be doing that every time from now on! I also recommend using oil+water+baking powder as an egg substitute. I'm not sure of the science behind it all but I find my cakes come out much better whenever I do this :)
cpalisin Super Moist Cupcakes2nd-Apr-2010 10:15 pm (UTC)
1-2 tbls of regular mayo does work! Don't use light or fat free, it won't work. Using egg whites instead of whole egg will help too!
Carla Hallman McGinnis moist cake secrets25th-Apr-2011 03:18 pm (UTC)
Secret one... replace water or milk in a box cake mix with buttermilk (do not over cook)

Secret two...mix up a squirt type bottle with a sugar/water mixture as you are assembling the cake lightly squirt this mixture over the layers then ice the cake. This may take some practice...just don't over do it. You need a happy balance. sugar/water mixture = a little warm water and white sugar blended well.
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