Sourdough Red Velvet Cupcakes with Buttercream Frosting
Soft, moist sourdough red velvet cupcakes with a subtle cocoa flavor, topped with smooth, fluffy buttercream frosting. Perfect for celebrations or everyday baking using sourdough discard.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Muffin pan
- Cupcake liners
- Spatula
- Piping bag or knife for frosting
Ingredients
Cupcakes
- 1 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sourdough starter discard or active
- ½ cup vegetable oil
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Buttercream Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix sugar, oil, eggs, sourdough starter, milk, vanilla, and food coloring until smooth.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes until tops spring back when touched. Remove from oven and allow cupcakes to cool completely.
- Beat butter until creamy, then gradually add powdered sugar.
- Mix in vanilla and cream until frosting is smooth and fluffy.
- Frost cooled cupcakes as desired.
Notes
Nutritional Information (Per Cupcake)
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 4g
- Sugar: 26g
