Sourdough Red Velvet Cupcakes have a super fluffy crumb that boasts a subtle cocoa flavor and a deep red color! Topped with a homemade buttercream frosting, it’s the perfect dessert for Valentine’s Day.
Valentine’s Day is the perfect time of the year for all the red velvet desserts! Whether you are craving Sourdough Red Velvet Cake, Sourdough Red Velvet Cookies, or these Sourdough Red Velvet Cupcakes, this easy Red Velvet Cupcake recipe brings traditional red velvet together with the tangy flavor of sourdough.
These cupcakes are not just beautiful visually but also boast an exceptional texture – they are unbelievably fluffy and tender, thanks to the magic of sourdough. The hint of cocoa powder adds a rich flavor that elevates these treats.
Crafted with simple ingredients, this recipe turns the ordinary into the perfect treat. Topping these cupcakes is a luscious homemade almond buttercream frosting, perfectly complementing the cocoa undertones. If you prefer a classic touch, you can substitute the salmon extract with vanilla extract.
With a touch of simplicity and indulgence, these Sourdough Red Velvet Cupcakes are sure to bring some sweetness and festive color to all of your Valentine’s Day celebrations!
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Why You’ll Love This Recipe:
SWEET TREAT:
Sourdough Red Velvet Cupcakes have a light and airy crumb, but a decadent chocolatey and almond flavor. Each bite will melt in your mouth and keep you coming back for more!
GREAT WAY TO USE UP DISCARD:
I love looking for new sourdough recipes to put my sourdough discard to use. From chicken tenders to pie crusts, I love adding excess sourdough starter to all my favorite recipes, including these Sourdough Red Velvet Cupcakes!
TENDER CRUMB:
Adding extra sourdough discard starter to this cupcake batter slows down the formation of gluten, which means a more tender and fluffy cupcake. Making recipes like this is a great use for any extra sourdough starter you may have!
Ingredients
Sourdough Red Velvet Cupcakes
Flour– For the softest and lightest Sourdough Red Velvet Cupcakes I used all-purpose flour.
Cocoa Powder– Use unsweetened cocoa powder for the best flavor.
Salt– Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
Milk – I used whole milk, but non-dairy milk substitutes can be used as well.
Sourdough Discard – I prefer to use sourdough discard that is no older than a week old for sweet treats like these Sourdough Red Velvet Cupcakes.
Almond Extract – If you are not a fan of almond extract, substitute with vanilla extract 1:1.
Red Food Coloring – Brings the red vibrancy to these delicious cupcakes.
Unsalted Butter – Be sure to use room-temperature butter for easy mixing.
Sugar – I used white sugar for this recipe.
Egg – A room temperature egg brings the needed moisture and structure to this cupcake recipe.
Baking Soda – Since we are not using an active sourdough starter, we need a leavener. If it does not fizz when mixed with the vinegar, then it is expired.
White Vinegar – Reacts with the baking soda to create a beautiful rise in these sourdough cupcakes.
Buttercream Frosting
Butter – For a rich and buttery consistency.
Confectioners Sugar – Powdered sugar gives all the sweetness to the frosting.
Almond Extract – Adding almond extract to this frosting compliments the chocolate flavor. It’s a tad fruity and sweet in flavor. If you dislike the flavor of almonds, you can just add the vanilla extract.
Vanilla Extract – Beautifully compliments the buttery sweetness.
Heavy cream – Thins out the frosting just a tad for a smooth consistency.
Salt – Just a pinch to bring out the sweetness of the frosting.
Supplies
Stand Mixer or Electric Mixer
Cupcake Liners
Cupcake Tin
Wire Rack
HOW TO MAKE SOURDOUGH RED VELVET CUPCAKES
Preheat the oven to 350 degrees f.
Place cupcake liners in the cupcake tin and set aside.
MAKE THE BATTER
In a medium bowl, mix flour, cocoa powder, and salt until combined. Set the dry ingredients to the side.
In a large mixing bowl, whisk the milk, sourdough discard, almond extract, and red food coloring until smooth.
If you are not a fan of almond extract, substitute with even amounts of vanilla extract. Also, omit the red food coloring if you prefer.
Set to the side.
MIX
In a bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and sugar until creamy on medium speed, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
To the butter mixture, add the beaten egg. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
Now, alternate adding the dry and wet ingredients to the stand mixer.
First add a third of the flour mixture, followed by half of the liquid ingredients. Be sure not to over-mix the cake batter! This can lead to a tough crumb. Stop mixing once the flour mixture is just combined.
In a separate bowl, mix the baking soda and vinegar. It will bubble and fizz. Fold this into the batter. You will notice the batter will look fluffy.
BAKE
Fill the cupcake liners about 2/3 full and bake on the middle rack in the oven for 16-18 minutes, or until a toothpick comes out clean from the center of the cupcakes.
Leave the Sourdough Red Velvet Cupcakes in the cupcake tin for 5 minutes, then remove to cool completely on a wire rack before frosting.
ALMOND BUTTERCREAM FROSTING
With a hand mixer or a stand mixer fitted with a paddle attachment, beat the soft butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
Add the powdered sugar, almond extract, vanilla extract, heavy cream, and salt and mix until combined.
If the frosting is too thick, add up to 1 T of heavy cream. If the frosting is too thin, add up to 1/2 cup of extra powdered sugar until it has reached the desired consistency.
HOW TO STORE
Store leftover Sourdough Red Velvet Cupcakes in an airtight container in the refrigerator for up to 5 days. Remove from the fridge and bring to room temperature before serving.
FAQs:
What kind of cocoa powder should I use to make Sourdough Red Velvet Cupcakes?
I prefer using natural cocoa powder over Dutch-processed cocoa powder. Natural cocoa powder is more acidic and helps to aid in this cake’s natural red tint. Natural cocoa powder also has a richer flavor.
Do I have to use almond extract in the buttercream frosting?
Traditionally, red velvet cake is topped with an ermine frosting, which is a boiled milk frosting. Today, many homebakers love to top red velvet cakes with tangy cream cheese frosting. I, however, prefer an almond buttercream frosting over the rest. You really can’t lose with any of these options. Whatever you prefer, choose your favorite frosting!
What kind of sourdough starter should I use to make Sourdough Red Velvet Cupcakes?
Typically, red velvet cake is made with buttermilk. The acidity found in buttermilk reacts with baking soda, which gives red velvet cake a beautiful rise and its velvety texture. In this recipe, however, I’ve removed buttermilk for sourdough discard.
The unfed sourdough starter contains a high amount of acidity from the fermentation process. That being said, discard that is over 1-2 weeks old will do! The discard will react with the baking soda and help the cake rise to a fluffy and moist finish. I have used fresh discard, as well, and it works beautifully.
Happy baking!
More Recipes Like This:
Sourdough Red Velvet Cake Recipe
Sourdough Chai Tea Latte Cupcakes
Classic Sourdough Vanilla Cupcakes
Sourdough Chocolate Espresso Cupcakes
Sourdough Red Velvet Cupcakes
Sourdough Red Velvet Cupcakes have a super fluffy crumb that boasts a subtle cocoa flavor and a deep red color! Topped with a homemade buttercream frosting, it's the perfect dessert for Valentine's Day.
Ingredients
Sourdough Red Velvet Cupcakes
- 1 cup AP Flour (140g)
- 1 1/2 teaspoon unsweetened cocoa powder (3g)
- 1/2 teaspoon salt (3g)
- 1/2 cup milk (120ml)
- 1/2 cup sourdough discard (140g)
- 1/2 teaspoon almond extract (1g) *
- 1/4 teaspoon red food coloring
- 1/4 cup unsalted butter (1/2 stick)
- 3/4 cup sugar (175g)
- 1 large egg
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon white vinegar (2ml)
Almond Buttercream
- 1 cup butter (2 sticks) room-temperature
- 3 cups powdered sugar
- 1 teaspoon almond extract *
- 1 teaspoon vanilla extract
- 1-2 Tablespoons heavy cream
- pinch of salt
Instructions
1. Preheat the oven to 350 degrees f.
2. Place the cupcake liners in the cupcake tin and set it aside.
3. In a medium bowl, sift together 1 cup AP flour, 1 1/2 tsp cocoa powder, and 1/2 tsp salt and mix until combined. Set the dry ingredients to the side.
4. In a large mixing bowl, whisk 1/2 c milk, 1/2 c sourdough discard, 1/2 tsp almond extract **, and 1/4 tsp red food coloring ** until smooth.
If you are not a fan of almond extract, substitute with even amounts of vanilla extract. Also, omit the red food coloring if you prefer.
5. In a bowl of a stand mixer fitted with a paddle attachment, cream 1/2 stick butter, and 3/4 c sugar until creamy on medium speed, about 2 minutes. Stop to scrape the bottom and sides of the bowl when necessary.
6. To the butter mixture, add the beaten egg. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 3 minutes.
7. Now, alternate adding the dry and wet ingredients to the stand mixer.
8. First add a third of the flour mixture, followed by half of the liquid ingredients. Be sure not to over-mix the cake batter! This can lead to a tough crumb. Stop mixing once the flour mixture is just combined.
9, In a small bowl, mix the baking soda and vinegar. It will bubble and fizz. Fold this into the batter. You will notice the batter will look fluffy.
10. Pour the batter into the cupcake liners, 2/3 of the way full.
11. Place the cupcake tin into the oven on the middle oven rack. Bake for 16-18 minutes, or until a toothpick comes out clean from the center of the cupcakes.
12. Leave the Sourdough Red Velvet Cupcakes into the cupcake tin for 5 minutes, then remove and cool on a wire rack completely before frosting.
ALMOND BUTTERCREAM FROSTING
13. With a hand mixer or a stand mixer fitted with a paddle attachment, beat 2 sticks of butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
15. Add 3 c powdered sugar, 1 tsp almond extract, 1 tsp vanilla extract, 1-2 T heavy cream, and a pinch of salt and mix until combined.
16. Add up to 1 T of heavy cream if the frosting is too thick. If the frosting is too thin, add up to 1/2 cup of extra powdered sugar until it has reached the desired consistency.
Notes
FAQs:
What kind of cocoa powder should I use to make Sourdough Red Velvet Cake?
I prefer using natural cocoa powder over Dutch-processed cocoa powder. Natural cocoa powder is more acidity and helps to aid in this cake’s natural red tint. Natural cocoa powder also has a richer flavor.
Do I have to use almond extract in the buttercream frosting?
Traditionally, red velvet cake is topped with an ermine frosting, which is a boiled milk frosting. Today, many homebakers love to top red velvet cakes with tangy cream cheese frosting. I, however, prefer an almond buttercream frosting over the rest. You really can’t lose with any of these options. Whatever you prefer, choose your favorite frosting!
What kind of sourdough starter should I use to make Sourdough Red Velvet Cake?
Typically, red velvet cake is made with buttermilk. The acidity found in buttermilk reacts with baking soda, which gives red velvet cake a beautiful rise and its velvety texture. In this recipe, however, I’ve removed buttermilk for sourdough discard.
The unfed sourdough starter contains a high amount of acidity from the fermentation process. That being said, discard that is over 1-2 weeks old will do! The discard will react with the baking soda and help the cake rise to a fluffy and moist finish. I have used fresh discard, as well, and it works beautifully.
Can I substitute the milk to almond milk?
Absolutely!