If you love baking with sourdough but want something sweet instead of another loaf of bread, these sourdough vanilla cupcakes are about to become your new favorite treat. Soft, fluffy, and topped with a silky vanilla buttercream swirl, they’re the perfect way to use up sourdough discard while creating something that looks and tastes bakery-worthy. With a delicate crumb and just a subtle hint of tang, these cupcakes bring classic vanilla flavor to life in the most delicious way.
Table of Contents
Sourdough Vanilla Cupcakes with Vanilla Buttercream Frosting
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
- Calories: 320 kcal
- Fat: 16g
- Carbohydrates: 42g
- Protein: 3g
- Sugar: 30g
Why You’ll Love These Sourdough Vanilla Cupcakes
Have you ever stared at your sourdough discard and thought, “There has to be something sweeter I can do with this?” You’re not alone. These sourdough vanilla cupcakes are the answer.
They’re soft. They’re fluffy. They’re perfectly golden. And topped with dreamy vanilla buttercream swirled high like the ones in the photo? Pure happiness.
The Magic of Sourdough in Desserts
Sourdough isn’t just for crusty bread. When added to cupcakes, it works like a secret ingredient. It adds subtle depth, just enough to make people say, “Wait… why does this taste so good?”
It enhances flavor without overpowering the vanilla. Think of it like adding a pinch of salt to caramel, it just makes everything pop.
If you enjoy baking sweet discard recipes, you should try Sourdough Discard Strawberry Cake, It uses similar ingredient ratios and produces a beautifully tender crumb.
Soft, Moist, and Bakery-Style Texture
These cupcakes bake up tender with a delicate crumb. Not dry. Not dense. Just soft enough to melt in your mouth. The sourdough discard helps retain moisture, giving you that bakery-quality texture at home.
And that buttercream swirl? Silky. Smooth. Light as a cloud.
If you enjoy colorful variations, take inspiration from Sourdough Red Velvet Cupcakes, That recipe shows how sourdough supports bold flavors while keeping cupcakes tender.
Ingredients for Sourdough Vanilla Cupcakes
Cupcake Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Vanilla Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream
- Pinch of salt
If you love rich frosting styles, you may also enjoy Carrot Cake with Cream Cheese Frosting, It demonstrates how proper frosting consistency transforms presentation.
Step-by-Step Instructions
Preparing the Batter
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Cream butter and sugar until light and fluffy. This step matters. You’re incorporating air, that’s what gives lift.
Add eggs one at a time. Mix in vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Now alternate adding dry ingredients and milk to the butter mixture. Finally, fold in the sourdough discard gently. Don’t overmix.
Baking the Cupcakes
Fill liners about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let them cool completely before frosting. Patience is key here.
Making the Vanilla Buttercream
Beat butter until creamy and pale. Gradually add powdered sugar. Mix in vanilla and cream. Beat until fluffy.
If it’s too thick, add a splash of cream. Too thin? Add more sugar.
Frosting Like a Pro
Use a piping bag fitted with a large star tip. Start from the outside and swirl inward, building height.
That tall, elegant swirl like in the photo? Just keep steady pressure and let your wrist guide you.
If you enjoy muffin-style sourdough bakes with similar structure, try Sourdough Carrot Cake Muffins, They show how sourdough creates a moist interior that stays fluffy even after cooling.
Pro Tips for Perfect Results
Avoid Overmixing
Overmixing activates gluten, making cupcakes dense. Mix until just combined.
Room Temperature Ingredients Matter
Cold butter doesn’t cream well. Cold eggs don’t blend smoothly. Let everything sit out for 30 minutes before baking.
How to Store and Freeze
Room Temperature Storage
Store in an airtight container for up to 3 days. Keep away from heat.
Freezing Tips
Freeze unfrosted cupcakes for up to 2 months. Wrap tightly. Thaw at room temperature before frosting.
Flavor Variations You’ll Love
Lemon Twist
Add lemon zest to the batter for brightness.
Chocolate Swirl
Fold in mini chocolate chips.
Berry Burst
Fill centers with strawberry jam before frosting.
Serving Suggestions
Party Presentation Ideas
Use tulip-style liners for that bakery look. Dust lightly with powdered sugar for elegance.
Arrange on a tiered stand for birthdays, showers, or brunch.
Pairing with Drinks
Pair with coffee, cappuccino, or a glass of cold milk. For something fancy? A vanilla latte works beautifully.
Common Mistakes to Avoid
- Overbaking (leads to dryness)
- Frosting warm cupcakes
- Using overly sour discard
- Skipping the creaming step
If you love moist sourdough quick breads, you’ll also enjoy Sourdough Banana Bread, It highlights how sourdough enhances sweetness naturally without overpowering flavor.
With proper storage and a few creative twists, your sourdough vanilla cupcakes will stay soft, flavorful, and impressive long after baking day.
FAQs
Can I make sourdough vanilla cupcakes ahead of time?
Yes. Bake the cupcakes one day ahead and store them covered at room temperature. Frost the next day for the freshest presentation. You can also freeze unfrosted cupcakes and thaw overnight before decorating.
Can I make dairy-free sourdough vanilla cupcakes?
Yes. Substitute plant-based butter and milk alternatives.
Why are my sourdough vanilla cupcakes dense?
Likely overmixed batter or expired leavening agents.
How long do sourdough vanilla cupcakes stay fresh?
Sourdough vanilla cupcakes stay moist longer than regular cupcakes.
Room temperature: 2 days
Refrigerated: 4-5 days
Frozen (unfrosted): up to 2 months
These sourdough vanilla cupcakes prove that sourdough isn’t just for bread. With their soft crumb, delicate vanilla flavor, and creamy buttercream swirls, they’re perfect for celebrations, or just because.
So next time you feed your starter, don’t toss that discard. Turn it into cupcakes that look like they came straight from a bakery window.
Ready to bake?
