Easy Sourdough Vanilla Cupcakes

A little girl biting into a sourdough vanilla cupcake.

Easy Sourdough Vanilla Cupcakes

An easy sourdough vanilla cupcake recipe — these perfectly moist cakes add a delightfully sweet touch to any occasion.

Prep Time20

Cook Time20

Course: Dessert

Cuisine: American

Keyword: sourdough cupcakes

Servings:

Calories: 222kcal

Author: Alicia Pyle

Equipment

Cupcake liners
Cupcake pan
Piping bag optional piping tip
Stand mixer or handheld

Ingredients

1 and 2/3 cups all-purpose flour spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter melted
1 cup granulated sugar
1/2 cup sourdough starter room temp
2 egg whites room temp
1/4 cup buttermilk room temp
1/4 cup sour cream or plain yogurt room temp
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Optional: Spray liners with non-stick spray or coat lightly with butter to prevent cupcakes from sticking to paper).
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
With a stand or handheld mixer, beat the butter and sugar until creamy, about 3 minutes. Scrape down sides as needed. Add the sourdough starter, egg whites, buttermilk, sour cream, and vanilla extract and mix on medium-high until well incorporated.
Add the dry ingredients to the wet and mix on low until just combined. Be careful not to overmix.
Spoon batter into greased liners, filling each cup about 2/3rds full. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely and then frost with buttercream frosting (see notes). You can use a piping bag with a piping tip or spread the frosting on with a butter knife. Cupcakes keep well covered in the fridge for up to a week.

Notes

Vanilla Buttercream Frosting: Mix all the ingredients together in a stand mixer or with a handheld mixer until light and fluffy.

1 cup unsalted butter softened
4-5 cups confectioners sugar
1/4 cup cream, half and half, or milk
2 teaspoons vanilla extract
pinch of salt

Make Ahead: These cupcakes can be made 1 day ahead of time. Let them cool completely, frost, and then cover and store at room temperature.

Freezing: Freeze cupcakes frosted or unfrosted in an airtight container for up to 3 months. When ready to enjoy, take them out and let them thaw in the refrigerator overnight.

Room temperature ingredients: Bring all the wet ingredients to room temperature before mixing.

Tip: Cake flour can be used for fluffier, lighter-textured cakes.

Nutrition