Sourdough Vanilla Cupcakes
Need a quick and delicious cupcake recipe? Sourdough vanilla cupcakes bake up light and tender. Use your sourdough discard and enjoy these moist, delicious cupcakes that are perfect for any celebration!
- Prep time
- 30 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 113 grams unsalted butter (softened, 1/2 cup)
- 300 grams granulated sugar (about 1.5 cups)
- 120 grams vegetable oil (about 1/2 cup)
- 120 grams sourdough discard (100% hydration, about 1/2 cup)
- 4 large eggs (about 200 grams)
- 12 grams vanilla extract (about 1 Tablespoon)
- 300 grams all - purpose flour (about 2 cups)
- 20 grams cornstarch (about 2 Tablespoons)
- 14 grams baking powder (about 1 Tablespoon)
- 3 grams salt (about 1/2 teaspoon)
- 240 grams buttermilk (about 1 cup)
- 226 grams unsalted butter (softened, about 1 cup)
- 375 grams powdered sugar (about 3 cups)
- 8 grams vanilla extract (about 2 teaspoons)
- 3 grams salt (about 1/2 teaspoon)
- 50 grams heavy cream (about 3-4 Tablespoons, see recipe notes)
Instructions
- 1
Pre-heat oven to 350℉ and prepare two cupcake pans by lining them with cupcake liners.
- 2
To the bowl of a stand mixer or using a hand-held mixer, cream together the softened butter, sugar and oil until pale in color and light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed and add the sourdough discard. Mix again until completely incorporated.
- 3
Add the eggs one at a time, beating well with your mixer after each egg is added. The egg should be fully incorporated into the mixture before you add the next egg. Add the vanilla extract and whip together to combine.
- 4
To a small bowl, mix together the flour, cornstarch, baking powder and salt. Fluff with a fork or whisk together to combine.
- 5
Add half of the dry mixture on top of the egg/butter/sugar mixture. Do not use your mixer anymore, instead use a spatula or wooden spoon to stir the mixture until just combined. Add half of the buttermilk (120 grams) and stir until just combined.
- 6
Add the rest of the dry ingredients, stirring until just barely combined. Add the rest of the buttermilk. Stir it in until it just comes together. Not over-mixing is key to a light and tender vanilla cupcake.
- 7
Scoop batter into each cupcake liner about 3/4 of the way full, doing your best to evenly divide the batter between the cupcake pans. This recipe makes about 24 cupcakes.
- 8
Bake cupcakes for about 18 minutes until baked all the way through. Stick a toothpick into the center of a cupcake to test for doneness (all ovens vary a little in temperature). The toothpick should have a few moist crumbs or be completely clean coming out - no batter.
- 9
Let cupcakes cool completely before frosting. Enjoy!
- 10
Add the unsalted butter to a medium-sized mixing bowl. Use a hand mixer and whip the butter until light in color. Add the powdered sugar, vanilla extract, salt and most of the heavy cream.
- 11
Whip together until the buttercream is light and fluffy. Add in the rest of the heavy cream as needed until you get the consistency you like. Continue whipping the buttercream together until it is light and fluffy. The key to a good buttercream is in the mixing. Mix for 5-7 minutes until silky smooth.
- 12
Pipe buttercream on cooled cupcakes. This recipe yields enough to frost 24 cupcakes with a generous amount of icing. Enjoy!