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6 sourdough vanilla cupcakes with cream cheese frosting on a wooden board, with plenty more unfrosted cupcakes in the background.

Sourdough Vanilla Cupcakes With Cream Cheese Frosting

A classic vanilla cupcake recipe just had an upgrade! Trust me, when I say that introducing a little bit of sourdough discard into the batter will make the best cupcakes you've ever tasted! An easy beginner-friendly and delicious recipe, these Sourdough Vanilla Cupcakes are perfect for any special occasion, and are a perfect blank canvas to introduce other flavours to!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, British, Sourdough, Worldwide
Servings 12 cupcakes
Calories 435 kcal

Equipment

Ingredients
 
 

  • 120 ml vegetable oil
  • 140 g caster sugar
  • 2 eggs large
  • 180 ml milk
  • 120 g sourdough discard/ unfed starter 100% hydration
  • 190 g plain flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla bean paste or vanilla extract

For Cream Cheese Frosting:

  • 150 g unsalted butter at room temperature
  • 150 g powdered sugar
  • 300 g cream cheese full fat, at room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions
 

  • Preheat the oven to 180°C Fan. Place the cupcake liners into a 12-hole muffin tin (or use silicone cupcake cases, or grease a muffin tin with butter, if it's a truly non-stick type).
  • In a mixing bowl, combine the vegetable oil, eggs, vanilla and sugar, and, using an electric handheld mixer, beat until combined and sugar dissolves.
  • In a separate bowl, mix sourdough starter discard and milk. Then add the mixture to the eggs and whisk to combine.
  • In a separate bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, taking care not to overmix. Divide the batter between the muffin liners.
  • Bake for 20 minutes in the centre of the oven. To check if the sourdough cupcakes are cooked, insert a wooden skewer or a cocktail stick into the centre. If cooked, it should come out clean.
  • Leave the cupcakes to cool down completely before frosting them.
  • Beat your soft butter until soft and fluffy.
  • Add the powdered sugar and beat again for a few minutes until very smooth.
  • Add vanilla and cream cheese and keep beating until everything is well incorporated into a smooth and thick frosting.
  • You can pipe the frosting right away or store it in the fridge.

Video

Nutrition

Calories: 435kcalCarbohydrates: 40gProtein: 5gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 80mgSodium: 247mgPotassium: 90mgFiber: 0.5gSugar: 26gVitamin A: 719IUCalcium: 84mgIron: 1mg
Keyword Sourdough Cupcakes, Sourdough Discard Cupcakes, Sourdough Vanilla Cupcakes
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