Easy Sourdough Cupcakes
Moist and tender sourdough cupcakes that are perfect for any occasion, combining comforting flavors with a slight tang from the sourdough starter.
Ingredients
Cupcake Batter
- 1 cup sourdough starter provides moisture and a slight tang
- 1/2 cup sugar adds sweetness
- 1/2 cup butter, softened contributes richness and tenderness
- 2 large eggs provides structure and moisture
- 1 teaspoon vanilla extract enhances flavor
- 1 1/2 cups all-purpose flour offers structure
- 1 teaspoon baking powder helps with leavening
- 1/2 teaspoon baking soda works with acidic sourdough for rise
- 1/4 teaspoon salt enhances flavor
- 1/2 cup milk adds moisture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the sourdough starter and milk until the batter is smooth and slightly thick.
- Fill each cupcake liner about two-thirds full with the batter.
Baking
- Bake the cupcakes in the preheated oven for about 18-20 minutes or until lightly golden.
- Remove from oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Serving
- Allow the cupcakes to cool completely before frosting or enjoy plain.
Notes
Store cupcakes in an airtight container to maintain freshness. You can also freeze them for up to three months.