Why is there baking powder in cupcakes?

Baking powder is a key ingredient in cupcakes (and many other baked goods) for a few important reasons:

* Leavening: Baking powder is a chemical leavening agent, meaning it creates tiny air bubbles in the batter, causing it to rise and become light and fluffy. This is what gives cupcakes their characteristic airy texture.

* Structure: The air bubbles created by baking powder help to hold the cupcake's shape and prevent it from collapsing.

* Texture: The air pockets created by baking powder also contribute to the cupcake's soft and tender texture.

* Flavor: Baking powder itself has a slightly salty and tangy taste that can add a subtle complexity to the cupcake flavor.

Why not just use baking soda?

While baking soda is another leavening agent, it requires an acidic ingredient to activate. Most cupcake recipes contain enough acid (from ingredients like buttermilk, yogurt, or even lemon juice) to activate baking soda. However, baking powder is a combination of baking soda and an acid, so it doesn't require any additional acidic ingredients to work. This makes it a more reliable leavening agent for cupcakes.

In short, baking powder is essential for creating light, fluffy, and delicious cupcakes!