Here’s the funny part. They look almost identical. White powder. Soft texture. Both live in the same pantry shelf. It’s the ultimate baking identity crisis.
Cornstarch is actually a common ingredient in some baking powders. It’s used as a filler to keep the acid and base from reacting. So yes, cornstarch is in the can, but it’s not the hero. It’s the sidekick.
Think of it like this: baking powder is a tiny volcano. Cornstarch is just the dirt around it. You need the explosion, not the dirt.
The Science (Made Fun)
Baking powder works magic with water and heat. It releases carbon dioxide—little gas balloons. Those balloons lift your muffin to greatness. Cornstarch does the opposite. It absorbs water and swells, gluing everything together.
Imagine trying to inflate a balloon made of glue. That’s cornstarch in a cake. It’s a fluff killer.
So unless you want a brick in a paper wrapper, keep cornstarch away from your cupcake batter.
