Sourdough Red Velvet Cupcakes Recipe

Sourdough Red Velvet Cupcake with buttercream frosting

Yield: Cupcakes

Prep Time: 15

Cook Time: 16

Total Time: 31

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.

4.50 from 4 votes

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Equipment

Ingredients

Sourdough Red Velvet Cupcakes

140 grams all-purpose flour 1 cup
3 grams unsweetened cocoa powder 1 1/2 teaspoons
3 grams salt 1/2 teaspoon
120 grams milk 1/2 cup
120 grams sourdough discard 1/2 cup
2 grams vanilla or almond extract 1/2 teaspoon
red food coloring see notes for substitutions
57 grams unsalted butter, room temperature 1/4 cup
175 grams sugar 3/4 cup + 2 Tablespoons
1 large egg room temperature
3 grams baking soda 1/2 teaspoon
2 grams white vinegar 1/2 teaspoon

Buttercream Frosting

226 grams unsalted butter, room temperature 1 cup
390 grams powdered sugar 3 cups
4 grams almond or vanilla extract 1 teaspoon
15-30 grams heavy cream 1-2 Tablespoons
pinch of salt

Instructions

Sourdough Red Velvet Cupcakes

Preheat the oven to 350 degrees F. Place the cupcake liners in the cupcake tin and set it aside.
In a medium bowl, sift together all-purpose flour, unsweetened cocoa powder, and salt and mix until combined. Set the dry ingredients to the side.
140 grams all-purpose flour, 3 grams unsweetened cocoa powder, 3 grams salt
In a large mixing bowl, whisk the milk, sourdough discard, almond/vanilla extract, and red food coloring, if desired, until smooth.
You can us active sourdough starter, just be sure to use the same amount in grams.
120 grams milk, 120 grams sourdough discard, 2 grams vanilla or almond extract, red food coloring
In a bowl of a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter and sugar until creamy on medium speed, about 2 minutes. Stop to scrape the bottom and sides of the bowl when necessary.
57 grams unsalted butter, room temperature, 175 grams sugar
To the butter mixture, add the beaten egg. Beat on medium speed until the mixture is fluffy and a pale yellow color, about 2-3 minutes.
1 large egg
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 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.
3 grams baking soda, 2 grams white vinegar
Pour the batter into the cupcake liners, about 2/3 of the way full.
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.
Leave the Sourdough Red Velvet Cupcakes into the cupcake tin for 5 minutes, then remove and cool on a wire rack completely before frosting.

BUTTERCREAM FROSTING

With a hand mixer or a stand mixer fitted with a paddle attachment, beat room temperature butter on medium speed until smooth and creamy, about 2 minutes. Stop to scrape the sides and bottom of the bowl when necessary.
226 grams unsalted butter, room temperature
Add powdered sugar, almond extract, heavy cream, and a pinch of salt and mix until combined.
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.
390 grams powdered sugar, 4 grams almond or vanilla extract, 15-30 grams heavy cream, pinch of salt
Once the cupcakes are cooled, frost and enjoy!

Notes

This recipe card was updated on March 2nd, 2026.

Prefer to make a cake? You can find my 2-layer Sourdough Red Velvet Cake recipe here!

Substitutions:

Food Coloring: Add 15-30g (1 - 2 T) of red food coloring or 5-6 drops of food gel, but you can add more or less depending on your preference. More will give you a more vibrant red color. For a natural alternative, use beet powder. Mix 3/4 teaspoon of beet powder with 1 Tablespoon of water before adding or use a natural food coloring like this. Or leave the food coloring out completely.

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 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 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.

Nutrition

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