Why does cupcake recipe call for white distilled vinegar?

White distilled vinegar is sometimes added to cupcake recipes for a few reasons:

* Tenderness and Height: The acidity in vinegar helps to react with the baking soda in the recipe. This reaction releases carbon dioxide gas, which creates air pockets in the batter, resulting in a lighter, airier, and taller cupcake.

* Enhanced Flavor: The acidity of vinegar can actually enhance the sweetness of the cupcake by balancing it out. It's a subtle effect, but it can contribute to a more well-rounded flavor profile.

* Increased Moisture: In some cases, the acidity in vinegar can help to retain moisture in the cupcake, preventing it from drying out. This is particularly helpful if you are using a lower-fat recipe.

Important Note: While vinegar can be a useful ingredient in cupcakes, it's crucial to use it sparingly. Too much vinegar can result in a tangy or unpleasant taste, so stick to the recipe's recommended amount.

Ultimately, the presence of white distilled vinegar in a cupcake recipe is there to improve the texture, flavor, and overall quality of the final product.