Sourdough Vanilla Cupcakes with Vanilla Buttercream Frosting
Soft, fluffy sourdough vanilla cupcakes made with sourdough discard and topped with a smooth, bakery-style vanilla buttercream swirl. These cupcakes are perfectly balanced with a subtle tang and rich vanilla sweetness, ideal for birthdays, brunch, or anytime you want to use up discard in a delicious way.
Equipment
- Muffin tin (12-count)
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag
- Large star piping tip
Ingredients
For the Cupcakes:
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2-3 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in batches, alternating with the milk, mixing until just combined.
- Gently fold in the sourdough discard until evenly incorporated. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Add vanilla extract, heavy cream, and a pinch of salt. Beat until light and fluffy.
- Once cupcakes are completely cool, pipe or spread the buttercream evenly on top.
Notes
Nutritional Information (Approximate, per cupcake with frosting)
- Calories: 320 kcal
- Fat: 16g
- Carbohydrates: 42g
- Protein: 3g
- Sugar: 30g
