baking cupcakes

[Harry91]

Anyone ever tried baking cupcakes in the oven on a rack 2/3 above the bottom, and then on a rack below, having a pan full of hot water (mimicking a bain marie). I'm having a problem with my cupcakes being too dry and was thinking this might keep them moister.

Harry

[Abra]

Probably you need to add more fat to your muffin batter. How about posting the recipe here for people to analyze?

[Harry91]

Just an update--

I used a bit more fat, and a little more milk in the recipe. I also baked the cupcakes (1 dozen) over a water bath. The resultant cupcake was dense and extremely moist (exactly what i was aiming for). I also made an icing recipe i created morphing the popular Sprinkle's recipe with the famous Magnolia's bakery in New York. It involved butter, confectioners sugar, salt, vanilla, sour cream, and melted chocolate. It was delicious.

[LittleChef22]

Those are good ideas...mine get dry too.

[Yasmine Sandhu]

At the place I work, we always bake our cupcakes with a hotel pan of water on the bottom rack. I find it keeps the tops (and insides) moist and speeds up the baking process. We discovered through trial and error that this was a good consistent way to bake our cupcakes after having many issues with dry and crumbly cupcakes. Although it seemed odd at first, we had such good results, it become our standard in cake/cupcake baking. Good luck!