Instead of using butter, substitute canola oil or olive oil. The fat content in the oil will make the resulting cupcakes moister than when you use butter. If your original recipe uses butter, use a ratio of 1 cup butter to 3/4 cup oil to substitute. The science behind this is that oil reduces gluten formation.

What is the secret to moist cupcakes?

Instead of using butter, substitute canola oil or olive oil. The fat content in the oil will make the resulting cupcakes moister than when you use butter. If your original recipe uses butter, use a ratio of 1 cup butter to 3/4 cup oil to substitute. The science behind this is that oil reduces gluten formation.

Why are my vegan cupcakes dry?

TOO DRY. There are a few reasons this could be happening – your oven is too hot. You have baked the cake for too long. You haven’t added enough moisture or fat to your batter.

What makes cupcakes dense and moist?

There’s a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It’s all science! For best results, cream butter and sugar together for about 1-2 minutes.

Why are my vanilla cupcakes dry?

Why it happens: Baking is a science, and the individual ingredients used in a recipe are all important. Too much of a dry ingredient (like flour or cocoa) leads to dry cupcakes. Over baking can also create dry cakes because the moisture in the cupcakes bakes out.

Why is my vegan cake so gummy?

Why is there a gummy layer at the bottom of my vegan cake? This can be caused by using cold ingredients (instead of room temperature) to mix the cake, under-mixing the batter, the aquafaba being liquidy rather than foamy, or not whisking in the aquafaba fully.

Why do vegan cakes not rise?

Line any muffin tins or cake pans before you start mixing the batter. Why? Some leavening agents like baking soda begin to work as soon as they get mixed into the batter. If you leave the batter sitting around while you line pans, you can miss the window and your baked goods won’t rise as well.

What makes a cake super moist?

Sugar is hygroscopic, which means that it both attracts water and holds onto it, leading to a moist cake. If you reduce the necessary amount of sugar in a recipe, you’re also decreasing the cake’s ability to retain moisture.