Sourdough Vanilla Cupcakes and Buttercream Frosting
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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.
Sourdough Vanilla Cupcakes – a timeless cake recipe with a delightful twist! These cupcakes hold the essence of simplicity and tradition, yet they include a secret ingredient – the gentle tang of sourdough!
I love baking with sourdough discard. Not only does it bring such a surprise to classic recipes, such as this one, but the acidic properties are fabulous in bakes. Some recipes will call for buttermilk because the acidity tenderizes the gluten, making the crumb tender and moist. Sourdough discard is an excellent substitute!
With each bite you will find a light, moist, and airy crumb topped with a luscious vanilla buttercream frosting. These cupcakes offer a perfect balance of flavors that are both comforting and familiar.
But the magic doesn’t stop at the taste – the recipe itself is a breeze. With just an electric mixer, a handful of ingredients, and a dash of patience, you can whip up these cupcakes to perfection in no time at all.
Bake them to a golden hue, decorate them with velvety frosting, and you’ll have a perfect dessert that satisfies any craving!
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Why You’ll Love This Recipe:
Simple Ingredients –
Mix together pantry staples, like flour, butter, eggs, milk, and sugar, for a simple and timeless treat.
Classic Recipe with a Twist –
Sourdough Vanilla Cupcakes offer a classic recipe with a tangy twist, bringing together timeless flavors in an unexpected and delightful way.
Great way to use up Extra Sourdough Discard –
Some classic vanilla cupcake recipes will add buttermilk to the batter in order to bake a moist cake with a light, airy crumb. The acidic properties of sourdough discard act similarly to buttermilk, which makes sourdough discard a great substitute for buttermilk! Plus, who could argue that making this delicious recipe isn’t an excellent way to put sourdough discard to good use?
Ingredients
Sourdough Vanilla Cupcakes
Flour – I used sifted all-purpose flour, but unbleached cake flour is another excellent choice for soft and tender cupcakes.
Baking Powder – Make sure that your baking powder is fresh and active. The Sourdough Vanilla Cupcakes will not rise if it is expired.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Unsalted Butter – Subtract 1/4 teaspoon of salt from the recipe if you are using Salted Butter.
Sugar – I used white granulated sugar, but you can substitute it with others, like coconut sugar.
Eggs – Bring eggs to room temperature quickly by placing them in a bowl of hot water for at least 5 minutes.
Milk – Bring the milk to room temperature quickly by heating it up for 15-20 seconds in a microwave-safe bowl.
Unfed Sourdough Starter – I prefer using sourdough discard that is no older than a week for sweet recipes like these Sourdough Vanilla Cupcakes.
Vanilla Extract – Use pure vanilla extract, rather than imitation vanilla, for the best flavor!
Vanilla Buttercream
Unsalted Butter – In order for the buttercream to be smooth, it is important that the butter is at room temperature before mixing.
Powdered Sugar – Add the powdered sugar one cup at a time while mixing to prevent from sugar flying everywhere!
Vanilla Extract – Again, for the best vanilla flavor, use pure vanilla extract instead of imitation.
Heavy Cream – Add just a touch of heavy cream until you have reached your desired consistency.
Supplies
Stand Mixer
Hand Mixer
Large Mixing Bowls
Kitchen Scale
Cupcake Tins
Cupcake Liners
Wire Rack
How to Make Sourdough Vanilla Cupcakes
Preheat the oven to 350 degrees F and line a cupcake tin with cupcake liners.
Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter.
Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set to the side.
Wet Ingredients
In a separate bowl, whisk together the room-temperature milk and sourdough starter discard until smooth.
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.
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.
Combine
Alternate between the dry ingredients and wet ingredients, starting with adding half of the flour mixture to the butter mixture. Mix at low speed, until all of the ingredients are just combined, don’t overmix.
Divide the batter evenly into 12 lined cupcake liners and fill 2/3 of the way full.
Bake
Bake the Sourdough Vanilla Cupcakes for 17-18 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.
How to Make 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.
Next, add the powdered sugar to the butter, one cup at a time at medium speed.
Finally, add the vanilla extract and heavy cream and mix until combined.
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.
FAQs:
Can I Turn these Cupcakes into a Cake?
Yes! This original recipe can be converted into a single-layer Sourdough Vanilla Cake. Pour the cake batter into a prepared pan, 6-in cake pan, and bake for 23-27 minutes, or until a toothpick poked in the center comes out clean.
Why Bake with Sourdough Discard?
Some baked goods will be baked with acidic ingredients like buttermilk or lemon juice because the acidity of these ingredients will tenderize the gluten. This helps create baked goods that have a light and fluffy crumb. Sourdough discard is also acidic and will also help your baked goods be moist and tender.
Happy baking!
More Sourdough Discard Recipes Like This:
Sourdough Lemon Cake & Lemon Buttercream Frosting
Sourdough Red Velvet Cake and Almond Buttercream Frosting
Sourdough Vanilla Cupcake Recipe
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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
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!
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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.
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.