Cornstarch also helps absorb moisture and prevents the flour from getting too wet, which is crucial for a tender crumb. It’s like having a tiny umbrella for your flour particles. And don’t worry about the taste—cornstarch is flavorless. Your cake won’t suddenly taste like creamed corn.
If you don’t have cornstarch, you can use arrowroot powder or potato starch as a substitute. But plain cornstarch is the MVP here because it’s cheap and found in most pantries. It’s the duct tape of baking hacks.
One last thing: sift your DIY flour before measuring for the final time. This ensures an even mix and maximum airiness. I once skipped the sifting and my cupcakes came out looking like sad little muffins—they tasted fine, but they were emotionally flat.
