Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. All purpose flour has more, while bread flour had a much higher content of gluten. It just depends on the time and the wheat its harvested from.
So i did an experiment. I made four batches of cupcakes. A vanilla and a chocolate, one with cake flour and one with all purpose. We came to the conclusion (my test tasters) the cake flour took away some of the sweetness, took longer to bake and the texture wasn't enough to warrant expensive cake flour in place of all purpose. The all purpose cupcakes were still fluffy and rose well, and they had a sweeter taste. (all recipes were identical in measurements and ingredients except when the cake flour called for a few tablespoons more of itself.) Plus the all purpose had a great crisp outside while having a very moist inside.
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