1. 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. 
2. 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
3. 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
4. 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
5. 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
6. 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.
7. 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.
8. Divide the batter evenly into 12 lined cupcake liners and fill 2/3 of the way full. 
9. Bake the Sourdough Vanilla Cupcakes for 16-18 minutes. The cupcakes are done when a toothpick comes out clean. 
10. 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

1. 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
2. Next, add the powdered sugar to the butter, one cup at a time at medium speed. 
   450 grams powdered sugar
3. 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
4. Decorate the cupcakes once they are fully cooled. Enjoy!