What is the purpose of fats in cupcakes?

Tenderness: Fats, such as butter, shortening, and oil, contribute to the overall tenderness and moistness of cupcakes. They interact with the other ingredients to create a soft and fluffy texture.

Richness: Fats add richness and flavor to cupcakes. Butter, in particular, is known for its distinct taste and aroma, which enhances the overall flavor profile of the baked goods.

Creaminess: Fats provide a creamy mouthfeel to cupcakes. They help create a smooth and velvety texture that enhances the overall eating experience.

Leavening: Some fats, such as baking powder and baking soda, act as leavening agents. They help the cupcakes rise during baking by releasing carbon dioxide gas.

Flavor carriers: Fats help carry and distribute the flavors of other ingredients in the cupcakes. For example, they can enhance the taste of cocoa powder, vanilla extract, and other flavorings.

Structure and stability: Fats play a role in providing structure and stability to the cupcake batter. They help bind the ingredients together and prevent the batter from becoming too runny or collapsing.