Did the lowfat buttermilk make the German Chocolate Cupcakes dry? I couldn't find regular buttermilk and wondered it that's why they were dry.
I used the recipe on the German Chocolate box. Also I used all-purpose flour instead of self-rising because it called for baking soda and salt. I'm just now realizing that it was baking soda and not baking powder that was called for. Is that why they were dry?
Recommended by Food52
a) using plain (AP) flour instead of self rising and not replacing the leavening that would have been in self-rising flour.
b) using lowfat buttermilk, as you describe.
Perhaps make the recipe once as written (if you don't like the package recipe, use one from a website or author you trust) and see how moist, light they turn out
Many recipes available. Here's one: