Say it with us…baking is a science. This means that your cupcake batter mix has to be done to the letter if you want a satisfying snack snack. Therefore, you should carefully read your recipe before you start cooking. Many cooking mistakes can happen if you read the recipe as you go.
After carefully reading a cupcake recipe, your first step should be to make sure you have all the ingredients listed, exactly as they are listed. Using a different type of sugar, flour, oil or butter than the recipe calls for will definitely make a difference in the outcome. For instance, fine dining points out that different types of flour (such as cake flour, self-rising flour, and all-purpose flour) contain varying amounts of macronutrients and distinct properties that can affect how well your cupcakes rise as well as their overall texture.
Likewise, if a recipe calls for unsalted butter, it’s for a reason! Unsalted butter and salted butter should not be used interchangeably, as they will produce different tastes and textures in your cupcakes. The same goes for baking soda and baking powder, which are often confused but are drastically different and shouldn’t be used interchangeably, lest you want metallic-tasting flat cupcakes (via The pioneer woman).