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Sourdough Vanilla Cupcakes

These sourdough vanilla cupcakes combines the richness of flavor and a touch of tanginess for balance. Perfect for any time of the day, these cupcakes are a delightful twist on the classic vanilla cupcakes, incorporating sourdough starter for an extra special taste.

Looking to celebrate a special event or just in the mood to treat yourself? These cupcakes aren’t just a treat for the palate; they’re also versatile. If a single, splendid cake is more to your liking, the same batter can be used to create a beautiful birthday cake. Without the need for any elaborate tools, just a simple bowl and whisk are enough to whip up this crowd-pleaser. Plus, if you’re keen on exploring more sourdough recipes, this could be the stepping stone to trying your hand at other creative bakes, such as a chai-infused chocolate loaf or a cinnamon sugar cracker with that unique sourdough twist.

Reasons to Adore This Classic Vanilla Cupcake Recipe!

• Repurpose your sourdough discard: Transform 150g of sourdough discard into delightfully moist cupcakes, an ideal solution for using leftovers.
• Minimal Tools Required: All you need is a bowl and a whisk—no specialized appliances necessary—making clean-up a breeze.
• Versatile and Customizable: Begin with this beloved classic and add your twist to create a variety of flavors, from chocolate bliss to zesty lemon and beyond.
• Simple and Uncomplicated: This recipe is straightforward enough for cooking with kids, using readily available ingredients to craft an easy, homemade treat.

Indulge in the simplicity of baking classic vanilla cupcakes that boast ease and flexibility without the need for elaborate techniques or equipment.

Utilizing Sourdough Discard or Active Sourdough Starter

In baking delightful sourdough vanilla cupcakes, both a recently fed, lively sourdough starter and the discarded portion of an unfed starter can be employed. The former is known to infuse the treats with an exemplary taste and structure, courtesy of its vigorous and effervescent nature.

• Sourdough Starter: A vibrant and freshly nourished starter is the secret to cupcakes with an inviting flavor and tender crumb.
• Sourdough Discard: This refers to the portion of the starter not recently fed. It’s pivotal to ensure the discard isn’t overly stale or tart; ideally, no older than one week. Using discard that is too acidic or past its prime may result in your cupcakes being too dense and not rising properly during baking, which could lead to a less-than-desirable outcome.

For a more detailed understanding of the nuances between using a lively sourdough starter and the discard, exploring additional resources on the topic can be beneficial. These can offer insights into optimizing the use of either in your baking endeavors.

Baking the Perfect Sourdough Vanilla Cupcakes

Begin by warming your oven to 350°F (175°C). Prepare your cupcake tin by inserting 12 liners and giving them a quick mist of cooking spray to ensure your cupcakes don’t stick.

Ingredients Setup:

• In a small bowl, whisk together your melted butter, eggs, vanilla essence, milk, and sourdough starter until they’re thoroughly mixed.
• In a separate, larger bowl, sift together your flour, baking powder, baking soda, sugar, and a pinch of salt, ensuring a consistent blend.

Making the Cupcake Batter:

• Gently pour the wet mix over the dry ingredients.
• With your electric or stand mixer, combine until you have a smooth batter. (A hand mixer will work just as well.)
• Carefully fill each liner with the batter, but remember not to overfill to avoid spillage during baking.

Baking Process:

• Place the filled cupcake pan in the oven, letting them bake for around 20 minutes.
• You’ll know they’re ready when they’ve risen, have a golden hue, and rebound slightly to the touch.

After baking, transfer the cupcakes to a wire rack allowing them to cool off. While there’s no need to rush, the anticipation of tasting these delightful treats might make it tempting to do so.

How to Frost Sourdough Cupcakes

Crafting the perfect cupcake topping is all about finding the balance in consistency. You might enjoy a firmer frosting that holds its shape when piped—just boost the amount of powdered sugar for durability.

Vanilla Cream Cheese Topping
Cream cheese frosting brings a delightful tang that pairs well with sourdough cupcakes. For a twist on traditional cream cheese frosting, try the following:

• Beat the cream cheese and vanilla until smooth.
• Gradually add powdered sugar until you reach a stiffer consistency, ideal for piping.

If you’re partial to Buttercream Frostings, here’s a quick guide:

• Choose American Buttercream for a sweet and simple option, blending butter, powdered sugar, and vanilla extract.
• If you’re craving a citrus note, go for Lemon Buttercream, infusing fresh lemon zest or extract into your mix.

For both types:

1. Combine ingredients in a mixer bowl.
2. Use a stand or electric mixer on a medium-high setting.
3. Whip for about 2 minutes until the frosting is light and airy.

When you’re ready to decorate:

• Snag a piping bag fitted with a large star tip.
• Fill the bag with your chosen frosting.
• Pipe the frosting onto your cupcakes, starting from the outside and spiraling in.

Remember, it’s the homemade charm that wows—professional skills not required!

Mastering the Craft of Sourdough Vanilla Cupcakes

• Temper your ingredients: Bring all your baking components to room temperature. This simple step yields a smoother batter, offering a finer texture in your final product.
• Butter basics: Use melted butter for an irresistibly moist cake. Remember, if you’re working with salted butter, allow it to cool down before you combine it with other ingredients to avoid cooking your eggs.
• Egg selection: For a richer hue, choose fresh, brightly colored eggs—their vibrancy enhances the golden shade of your cupcakes.
• Mixing method: Stir your batter just enough to integrate all parts, avoiding overworking it. Overzealous mixing can cause your cupcakes to be dense rather than tender.
• Filling finesse: Achieve perfection by filling the cupcake liners to two-thirds. A cookie scoop can be your ally here for consistent sizing and beautiful domed tops.
• Baking: Preheat the oven as directed by your recipe. Bake in the center rack for an even bake. Regularly check a touch earlier than recommended to ensure moist cupcakes with an airy crumb that bounce back when gently pressed. A toothpick test should result in a few clinging crumbs for that just-right texture.

Remember, the key ingredients for success include attention to the temperature of your ingredients, cautious mixing, precise filling, and an eagle eye on your baking time. Happy baking!

Sourdough Cupcake Twists

Transform your standard sourdough vanilla cupcakes with these delightful flavor twists:

• Confetti-Style Cupcakes: Mix in 200g of colorful sprinkles into the flour mixture. Dress them up with a generous swirl of classic buttercream and a sprinkle of joy on top.
• Rich Chocolate Variation: To indulge in a chocolatey twist, blend in 20g of cocoa powder and 100g of chocolate chips with the dry mix. Crown them with a luscious layer of chocolate frosting.
• Luscious Lemon Infusion: For a citrusy punch, incorporate a tablespoon of lemon zest into your liquid base. Finish with a tangy lemon glaze.
• Choc-Chip Sourdough Delights: Elevate your cupcakes by folding 200g of chocolate chips into the batter for a delightful chocolate chip surprise within each bite.

Baking as a Sheet Cake

• Size: Fit the batter into a greased 8″ x 8″ pan.
• Layers: For a two-layered cake, bake two and fuse with frosting.

Storage & Freezing Instructions

To keep your sourdough cupcakes fresh, place them in an airtight container and store them at room temperature; they should remain fresh for up to four days.

For Frosted Cupcakes:

• Use an airtight container.
• Store in the fridge for maximum freshness, also up to four days.
• Prior to serving, let them warm to room temperature, which takes about one hour.

For Freezing:

• Place unfrosted cupcakes in an airtight container.
• Securely close the container and freeze for up to six months.
• Thaw them on a wire rack at room temperature before you frost and serve.

Recipe for Vanilla Sourdough Cupcakes

Ingredients for Vanilla Sourdough Cupcakes

• For the Batter:
• 150g Melted Unsalted Butter
• 3 Eggs
• 10g Vanilla Extract
• 100g Whole Milk
• 150g Active Sourdough Starter or Discard
• Dry Mix:
• 200g All-Purpose Flour
• 7g Baking Powder
• 4g Baking Soda
• 200g Granulated Sugar
• 4g Salt
• Buttercream:
• 375g Powdered Sugar
• 180g Room-Temperature Butter
• 5g Vanilla Extract
• 20g Heavy Cream

Instructions for Sourdough Vanilla Cupcakes!

1. Begin by setting your oven to 175C (or 350F) to ensure it’s hot and ready.
2. Get your muffin pan ready with 12 liners and a light mist of cooking spray.
3. Grab a bowl for your wet ingredients: whisk together the butter, eggs, vanilla, milk, and sourdough starter.
4. Take another bowl for your dry ingredients: mix the flour, baking powder, baking soda, sugar, and salt until well-blended.
5. Combine the wet with the dry ingredients to form your batter, then evenly fill the cupcake liners.
6. Bake them for about 20 minutes—look for a nice golden color and a slight bounce back when gently touched.

Frosting & More

Buttercream: Whip together the powdered sugar, softened butter, vanilla extract, and heavy cream in your mixing apparatus of choice until it’s fluffy and ready to pipe onto your cooled cupcakes.

Cream Cheese Variation: Switch it up with a cream cheese frosting by stirring some extra powdered sugar into the cream cheese frosting from my sourdough cinnamon rolls delight!

Important Tips

Butter Tips: Make sure the melted butter has cooled a bit before mixing it with the eggs to avoid scrambles.

Egg Info: Using three eggs will give you that rich flavor and beautiful golden color that makes these cupcakes stand out.

I hope you love this sourdough vanilla cupcake recipe!