Dry cupcakes result from two issues: either you're using too much dry mix (such as flour or cocoa powder) compared to wet ingredients, such as fruit puree, sugar, oil or butter and eggs. Or, since the moisture inside the cupcakes bakes out, over-baking can also result in dry cakes. Gluten-free cakes and cupcakes can be even trickier, since all GF flour blends are not the same. To avoid dry gluten-free cupcakes or cakes, bake for the lowest recommended time and check the cakes for doneness, use an oven thermometer to make certain the oven is at the correct temperature, and avoid flours with bean or legume ingredients.