Sourdough Vanilla Cupcakes and Buttercream Frosting
This post may contain affiliate links. Please read our disclosure policy.
These Sourdough Vanilla Cupcakes are soft, light, and perfectly moist with just a hint of that signature sourdough tang. They’re topped with a rich, creamy vanilla buttercream that makes them feel classic in the best way—and honestly, they disappear faster than I ever expect.
The sourdough discard works a little magic here, adding depth of flavor while keeping the crumb incredibly tender. They also come together quickly, which makes them perfect for last-minute celebrations or you can long-ferment ferment the batter if you prefer!
And if you’re anything like me, once you make these, you’ll want to keep going—my Sourdough Red Velvet Cupcakes or Sourdough Chai Cupcakes are just as fun and full of flavor.
Quick Look: Sourdough Vanilla Cupcakes
- Prep Time: 10 minutes
- Bake Time: 16–18 minutes
- Total Time: 26 minutes
- Servings: 12 cupcakes
- Calories: ~489 kcal per serving
- Cook Method: Baked
- Flavor Profile: Delicate and buttery with a light sourdough tang, topped with a rich, silky vanilla buttercream. Classic cupcake flavor with a subtle homemade depth that sets it apart.
- Difficulty: Easy — Straightforward creaming method with simple steps. No fermentation required, though a long-ferment option is available if you want to prep the batter the night before.
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Sourdough Vanilla Cupcakes Recipe
- Simple Ingredients – Mix together pantry staples like flour, butter, eggs, milk, and sugar for a simple but decadent, from-scratch homemade vanilla cupcake. If you like simple cake-style bakes, this Vanilla Sourdough Cake uses the same base ingredients and method, just baked as a full cake instead of cupcakes.
- Classic cupcake recipe with a unique twist – These sourdough vanilla cupcakes take a classic recipe and add a mild tang, giving you that familiar vanilla flavor with a little more depth. If you want a richer version with a deeper, more intense flavor profile, give these Sourdough Chocolate Cupcakes a whirl.
- Great Way to Use Extra Sourdough Discard – Sourdough discard adds that unique tangy flavor and keeps the crumb moist and tender. If you have been throwing away your extra discard, this delicious recipe is the perfect way to put it to good use.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Vanilla Cupcakes:
- Flour – I used sifted all-purpose flour, but unbleached cake flour also works well if you want extra soft cupcakes.
- Baking Powder – Make sure your baking powder is fresh and active. The sourdough vanilla cupcakes won’t rise if it’s expired.
- Salt – Any unrefined salt works, but I like Redmond’s unrefined salt for a little extra minerals.
- Unsalted Butter – If you use salted butter, reduce the salt in the recipe by 1/4 teaspoon.
- Sugar – I used white granulated sugar, but you can also use coconut sugar or similar.
- Eggs – Bring eggs to room temperature by placing them in a bowl of hot water for about 5 minutes.
- Milk – Make sure to bring the milk to room temperature by warming it in the microwave for 15–20 seconds.
- Unfed Sourdough Starter – I like using sourdough discard that’s no more than a few days old for sweet recipes like these sourdough vanilla cupcakes. If you don’t have sourdough discard, use active sourdough starter because this recipe isn’t relying on either for leavening, just flavor.
- Vanilla Extract – Use real vanilla extract instead of imitation for the best flavor.
Vanilla Buttercream Recipe:
- Unsalted Butter – For smooth buttercream, make sure the butter is at room temperature before mixing.
- Powdered Sugar – Add the powdered sugar one cup at a time while mixing to keep it from flying everywhere.
- Vanilla Extract – Use pure vanilla extract instead of imitation for the best vanilla flavor.
- Heavy Cream – Add just a small splash of heavy cream until you reach your desired consistency.
How to Make Sourdough Vanilla Cupcakes
- Preheat the oven to 350°F and line a cupcake tin with cupcake liners.
- Useful Tip: To help prevent the cupcake liners from sticking, spray them lightly with cooking spray before adding the batter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the room-temperature milk and sourdough starter discard until smooth.
- In a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, beat the sugar and butter on medium speed for 4–5 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- One at a time, mixing on medium speed, ad the eggs until combined. Scrape the bowl as needed. Add the vanilla extract and mix well. Alternate adding the dry ingredients and the wet mixture, starting with half of the flour mixture. Mix on low speed until just combined. Do not overmix.
- Divide the batter evenly among 12 cupcake liners, filling each about 2/3 full.
- Bake for 17–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Long Fermentation Tip
To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, bring the batter to room temperature, at least 70 degrees F, then divide the batter evenly in the cupcake tin and bake.
Make the Vanilla Buttercream Frosting
- Beat the room-temperature butter in a stand mixer with a whisk attachment for about 2 minutes, until it’s light and fluffy. Add the powdered sugar one cup at a time, mixing until it’s fully combined. Add the vanilla extract and heavy cream, then mix until everything comes together into a smooth frosting.
- Frost these sourdough vanilla cupcakes with a butter knife or use a piping bag if you want that bakery-style look. I used a Wilton 1M piping tip for mine. Keep them simple with just the vanilla buttercream, or add a little color with sprinkles or fresh fruit. If you want to get a bit fancy, buttercream flowers or decorative piping always make them stand out.
McKenna’s Helpful Tips
- Don’t overmix the sourdough cupcake batter-Mix just until everything comes together. Stop once the flour disappears. Overmixing will make the cupcakes dense.
- Use room temperature ingredients-Room-temperature butter, eggs, and milk mix way easier and give you a smoother, more even batter.
- Make sure your baking powder is fresh– If the baking powder is old or expired, your cupcakes won’t rise properly.
- Trust the bake time, then check-Bake for 17–18 minutes, then stick a toothpick in the center. If it comes out clean, you’re good to go.
How to Store
Store leftover sourdough vanilla cupcakes in an airtight container in the fridge for up to 3 days. They’re best served at room temperature, so take them out about an hour before eating.
Sourdough Vanilla Cupcakes FAQs
Can I use an active starter instead of discard?
Yes. You can use either active sourdough starter or sourdough discard in this recipe. Use the same amount in grams.
Can I turn these cupcakes into a sourdough vanilla cake?
Yes. This cupcake recipe can be converted into a single-layer Sourdough Vanilla Cake. Here’s the sourdough vanilla cake again if you’d like to try it.
How do I know when the sourdough vanilla cupcakes are done baking?
Bake for 17–18 minutes. They’re done when a toothpick inserted in the center comes out clean.
More Sourdough Cupcake Recipes Like This
If you tried this Sourdough Vanilla Cupcake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Vanilla Cupcake Recipe
Yield: 12 cupcakes
A delicate, buttery crumb laced with the bright tang of sourdough, and crowned with a sweet vanilla buttercream frosting. Sourdough Vanilla Cupcakes is a classic recipe made with a twist that'll redefine your cupcake cravings.
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Equipment
Ingredients
Sourdough Vanilla Cupcakes
- 140 grams all-purpose flour, sifted 1 cup
- 4 grams baking powder 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, room temperature 1/2 cup
- 150 grams granulated sugar 3/4 cup
- 2 large eggs, room tempearture room temperature
- 8 grams vanilla extract 2 teaspoons
- 60 grams milk, room tempearture 1/4 cup
- 140 grams sourdough discard, room temperature heaping 1/2 cup
Vanilla Buttercream Frosting
- 226 grams unsalted butter, room temperature 1 cup
- 450 grams powdered sugar 3 1/2 cups
- 12 grams vanilla extract 1 Tablespoon
- 75 grams heavy cream 5 Tablespoons
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners. Set aside.Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set to the side.140 grams all-purpose flour, sifted, 4 grams baking powder, 3 grams salt
- In a separate bowl, whisk together the room temperature milk and sourdough discard until smooth. Set aside.60 grams milk, room tempearture, 140 grams sourdough discard, room temperature
- In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with a hand mixer, beat the sugar and butter at medium speed for 4-5 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl when needed.113 grams unsalted butter, room temperature, 150 grams granulated sugar
- Next, add in the eggs, one at a time, beating at medium speed until combined. Again, scrape the sides of the bowl when needed. Add vanilla extract and mix well.2 large eggs, room tempearture, 8 grams vanilla extract
- Add half of the flour mixture to the butter mixture, then alternate between the milk/discard mixture. Mix at low speed, until all of the ingredients are just combined. Be sure not to over mix the batter, otherwise this can lead to a dense cupcake.
- LONG FERMENT: To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, divide the batter evenly in the muffin pan and bake. You might need to add a few minutes to the bake time since the batter is chilled.
- Divide the batter evenly into 12 lined cupcake liners and fill 2/3 of the way full.
- Bake the Sourdough Vanilla Cupcakes for 16-18 minutes. The cupcakes are done when a toothpick comes out clean.
- Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place on a wire rack to cool completely.
Vanilla Buttercream Frosting
- In a stand mixer with a whisk attachment, beat the room temperature butter at medium speed for 2 minutes, or until light and fluffy.226 grams unsalted butter, room temperature
- Next, add the powdered sugar to the butter, one cup at a time at medium speed.450 grams powdered sugar
- Finally, add the vanilla extract, heavy cream, and a pinch of salt. Mix until combined.12 grams vanilla extract, 75 grams heavy cream, pinch of salt
- Decorate the cupcakes once they are fully cooled. Enjoy!
Notes
This recipe card was updated on February 23rd, 2026.
Recipe Tips
- For the best results, it is important for all of the ingredients to be at room temperature.
- Got a bigger crowd? I also have a full Sourdough Vanilla Cake recipe, as well!
-
LONG FERMENT: To long ferment, cover the just-mixed batter and place it into the fridge overnight. The following day, divide the batter evenly in the cupcake tin and bake. You might need to add a few minutes to the bake time since the batter is chilled.
How to Decorate
You can frost the tops of these Sourdough Vanilla Cupcakes with a frosting knife or with a piping bag. I used a Wilton 1M piping tip to decorate my cupcakes. Leave these vanilla clean and simple or continue to decorate with pops of color from colorful sprinkles or fresh fruit! If you are feeling really fancy, buttercream flowers or other designs will certainly catch your guests’ attention.How to Store
Leftover Sourdough Vanilla Cupcakes are to be stored in an airtight container in the fridge for up to 3 days, but they are best served at room temperature. Remove the cupcakes from the fridge at least 1 hour before serving.Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 62g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 151mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 50g | Vitamin A: 846IU | Vitamin C: 0.04mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I made the silly mistake of not reading the whole recipe and instructions before making it.
What happens if I don’tong ferment it and cook it right away?
All good! The long fermentation isn’t required. You can mix and bake the batter right away. I hope you loved these sourdough cupcakes!
I appreciate how the recipe explains the steps clearly, making it feel approachable even for bakers trying something a bit different. The idea of incorporating sourdough into classic cupcakes is really interesting and sounds like it would add great depth of flavour. Thanks for sharing such an inspiring and well-written recipe.
This is such a thoughtful comment — thank you so much! I’m so glad the steps felt clear and approachable – that’s always my goal! Thank you again for the kind and encouraging words.
Could you use active stater for this recipe?
You sure can! Just be sure to use the same amount in grams.
These sourdough vanilla cupcakes were a delightful surprise, The texture was incredibly soft and moist, and the slight tang from the sourdough added such a wonderful depth of flavor. It’s such a clever way to use sourdough starter, and the vanilla flavor really shines through. I’ll definitely be making these again—thank you for sharing this fantastic recipe.
Hi Supriya! I’m so thrilled to hear you loved the cupcakes! They are so delicious and a family favorite. Thank you for sharing!
These are absolutely amazing! I have another vanilla cupcake recipe that I typically use but it’s a little more on the dense side so I wanted to try something new and these are now my go-to!
Yay! So thrilled to hear you enjoyed them.
I made these twice- once as cupcakes and once as a cake. While delicious, both times they turned out a bit dry. I did store them in an airtight container, but on the counter instead of in the fridge. Could this be why? I figured the fridge would’ve made them even drier.
Hi Brooklynn! Sorry to hear they were on the dry side. If I were you, I would reduce the baking time.
I feel that sourdough discard recipes don’t last as long, when stored.
I have loved everyone of your recipes I have tried. This one is no different.
I used it to replace the box mix portion in my rhubarb upside-down cake.
I did add 1/4 cup more flour knowing it needed to hold up against the extra moisture from the heavy whipping cream in my rhubarb mixture.
This worked beautifully.
Can’t wait to try it as a cupcake.
Thank you.
What a brilliant idea! Thank you for sharing 🙂
This looks so good! What a great combination of flavors!
Cupcakes were amazing but waaaaaay waaaaaaayyy too sweet for my taste. Cutting the sugar back by about 1/3 next time. I also added about 6-8 drops of lemon essential oil to the frosting for lemon vanilla cupcakes
So glad you enjoyed them – the lemon flavor sounds like a fabulous idea! Thank you for sharing!
When do you mix the sourdough discard?
Hi Alexis! In step #3, I mix the milk and sourdough discard together before adding it into the dry ingredients!
Can you please update to include when to add the sourdough mixture? It’s not included.
It has been updated for clarity! Thank you.
Delicious! Thanks for sharing the recipe
Oh my goodness. These were AMAZING! Thank you, thank you, thank you for putting grams! It is such a more accurate way of baking and what I am accustomed to with sourdough.
These were buttery, fluffy and light, with a little crunch on top, and a perfect hint of sourdough. The moisture is perfect.
These will be my staple vanilla cupcake recipe!
Thank you so much for lovely review! I am happy to hear that you loved the vanilla cupcakes, they are our favorite 🙂
How much butter in the cupcakes? It’s not listed in recipe. Thank you!
Sincerest apologies! I was out of the office all last week. The recipe has been updated with the correct measurements. Thank you for reaching out 🙂
Omg probably some of the best cupcakes I have ever made. I had a bunch of sourdough discard and wanted new ways to use it, plus my daughter needed cupcakes for her class valentines day party tomorrow. I replaced 2 tablespoons of flour with cocoa powder and added half of a 1 oz bottle of red food coloring to the milk and starter mix to make some of the best red velvet cupcakes I’ve ever had.
I made this recipe today and the batter was very thick and my cupcakes came out dry. I’m wondering if I overbaked them. They weren’t ready at 15 min (still soupy in the center) and bounced back great at 20 min when I checked them. 🤔 Any suggestions to produce a moist cupcake?
Hi Jenna! One of the most common reasons is there was too much flour in the batter. For the best results, I always recommend using a kitchen scale! If you don’t have a kitchen scale, then be sure to fluff the flour and spoon it into your measuring cup for a more precise measurement. I hope you give this recipe another try! It’s so delicious.