Classic Sourdough Vanilla Cupcakes {Discard Recipe}
Classic sourdough vanilla cupcakes are rich in flavor and tender in texture- the best cupcakes to whip up for your special occasion.
Print Recipe
Servings: 18 cupcakes
Equipment
- 1-2 large 12-cup cupcake tins
- 1 large mixing bowl or the bowl of a stand mixer with paddle attachment
- 1 hand mixer (whisk attachment for frosting)
- measuring cups and spoons
- 1 sifter
- 1 muffin scoop
- cupcake liners
- 1 wire cooling rack
- 1 piping bag and tip
- 1 kitchen scale optional
Ingredients
- 2 1/4 cups + 2 tablespoons cake flour (340 grams)
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder (9 grams)
- 1/4 teaspoon sea salt
- 1/2 cup sourdough discard (100 grams)
- 1 cup softened salted butter (227 grams); add 1/4 tsp more salt if using unsalted butter
- 1 2/3 cups granulated sugar (450 grams)
- 3/4 cups buttermilk 6 fluid ounces
- 4 egg yolks
- 2 egg whites
- 2 teaspoons pure vanilla extract
Mascarpone Frosting
- 16 ounces mascarpone cheese
- 1 3/4 cups heavy cream 14 fluid ounces
- 1 2/3 cup powdered sugar (150 grams)
- 1 teaspoon pure vanilla extract (5 grams)
Instructions
- Cream together butter, sugar, sourdough starter.
- With the stand mixer on low, cream in one egg yolk at a time until just combined.
- Mix in the egg whites.
- Incorporate the buttermilk and vanilla.
- Using a sifter, sift in the cake flour, baking powder, baking soda, and salt.
- Mix until well incorporated and no dry parts remain. There may be a few clumps from the buttermilk, this is fine.
- For longer fermentation, cover the bowl with an airtight lid and place in the refrigerator for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Line a cupcake tin with cupcake liners or generously butter the tin.
- Fill the cupcake liners 3/4 of the way (about 1/4 cup for standard cupcakes).
- Place the cupcakes in the preheated oven and bake for 28-30 minutes (until a toothpick or baking tester comes out clean when inserted into the middle of a cupcake).
- Once the cupcakes are baked through and golden on top, remove from the oven to a wire cooling rack.
- Allow the cupcakes to cool on the rack for 15 minutes.
- Remove cupcakes from the tin to fully cool on the cooling rack.
- After the cupcakes have cooled, frost the tops and add garnishes of your choice.
- Happy baking!
Mascarpone Frosting
- To a large bowl, add the mascarpone cheese, heavy cream, vanilla, and sifted powdered sugar.
- Using the whisk attachment on an electric mixer, whisk ingredients at medium speed.
- Continue whisking the icing until stiff peaks form.
- After stiff peaks have formed, fill a piping bag to frost the cupcakes.
- A great way to do this is to attach the piping tip of your choice and line the inside of a narrow tall glass with the piping bag.
- Flip the piping bag over the top of the glass for easy filling.
Notes
For peak freshness, enjoy these cupcakes the same day as frosting.
Storing Leftover Cupcakes & Frosting
Store extra cupcakes in an airtight container in the refrigerator for 2-3 days. Extra mascarpone icing can be stored in the refrigerator as well for 3-5 days or in the freezer in an airtight freezer bag for up to 3 months.