Sourdough Vanilla Cupcakes
Sourdough Vanilla Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutes220
kcal35
minutesThese sourdough vanilla cupcakes are light, fluffy, and packed with flavor. The sourdough adds a subtle tanginess that makes them irresistible. Top with your favorite frosting or enjoy them plain for a sweet treat anytime.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup sourdough starter (discard or fed)
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C) and place paper liners in a muffin tin.
- In a mixing bowl, cream the butter and sugar together until the mixture becomes light and airy.
- Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
- Mix in the sourdough starter.
- whisk together the flour, baking powder, and salt.
- Divide batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Contains gluten and dairy; not suitable for individuals with gluten or lactose sensitivities.
FAQs
Yes, you can use a discard starter. It will still work well and provide the cupcakes with their distinctive flavor.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Absolutely! To freeze, place cupcakes in an airtight container or a freezer bag for up to 1 months.
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