It's been a little while since I tried out a new cupcake recipe, so last week I decided I wanted to use an unexpectedly quiet evening to experiment a bit. I came across this recipe from Bakingdom, and decided that Chai Tea Cupcakes sounded perfect.
The first time I made them, I halved the recipe and used pastry flour instead of cake flour (that's all I could find) but otherwise followed it exactly. The batter was very soupy but I went along with it anyways. The cupcake were very moist and delicious, but they didn't rise very well. So this time when I made them (a half recipe again) I added an extra 1/4 cup of all-purpose flour and an extra 1/4 teaspoon baking powder to the dry ingredients. This definitely did the trick- they came out with beautiful peaks and still had the delicious flavor and moistness of the other batch!