Sourdough Cupcakes Vanilla And Buttercream Frosting

Sinking your teeth into a cupcake that has the taste of sourdough with the sweet appeal of vanilla and buttercream frosting. Sourdough cupcakes offer a lovely twist on traditional baking, exchange the often savory starter into a light, airy and delightful one. The natural fermentation process increases flavor and creates a special texture moist yet fluffy, that enhance the humble cupcake to new heights.

Why You’ll Love This Recipe:

Simple Ingredients

Using simple ingredients like flour, butter, eggs, milk, and sugar, these cupcakes change the diffrential sourdough starter into a sweet treat that charms.

Classic Recipe with a Twist:

Sourdough vanilla cupcakes topped with lovely buttercream frosting. The sourdough starter adds a depth of flavor that increase the sweetness of the vanilla and createna harmonious balance that is surprising. 

Great way to use up Extra Sourdough Discard:

Sourdough cupcakes are a lovely way to change your extra sourdough discard into a sweet treat. This innovative approach that minimizes waste and adds a unique taste that balances beautifully with the sweetness of buttercream frosting.

Ingredients:

Sourdough Vanilla Cupcakes:

INGREDIENTS	QUATITY	DESCRIPTION
All-Purpose Flour	1 cup(140g)	Using flour create a light, airy texture that holds up beautifully against rich buttercream frosting.
Baking Powder	1 1/4 teaspoon, (4g)	Mixing a baking powder increaase your cupcakes to new heights, creating a delightful balance between the tangy complexity of sourdough and the light, airy texture that baking powder provides.
Salt	1/2 teaspoon, (4g)	My favorite salt is Redmond’s unrefined. You can use any type of salt.
Cup Butter	1/2 cup, room temperature (1 stick)	Unsalted better also allows bakers to control the salt levels in their recipes, ensuring a perfectly balanced cupcake.
Granulated Sugar	3/4 cup (160g)	When it comes to baking sourdough cupcakes, the role of white granulated sugar transcends mere sweetness.
Large Eggs	2 large eggs, room temperature	Added eggs into sourdough discard cupcakes elevates the texture and flavor, transforming a simple treat into a culinary masterpiece.
Vanilla Extract	2 teaspoon	use homemade vanilla extract.
Cup Milk	1/4 cup milk	use milk to enhance its flavour.
Discard	1/2 cup, room temperature (140g)	Added unfed sourdough starter into vanilla cupcakes is a game changer for any baking.

Vanilla Buttercream;

VANILLA INGREDIENTS	QUANTITY	DESCRIPTIONS
Butter	1 cup, (2 sticks)	Unsalted butter serves as the perfect canvas for the sweet, fragrant essence of vanilla.
Powdered Sugar	3 1/2 cups	To get that perfect stability lies in the careful balance of powdered sugar and butter; too much sugar can lead to an overly sweet concoction, while too little might result in a runny mess.
Vanilla Extract	1 Tablespoon	When you whip it into butter and sugar, you create a silky delicious frosting.
Heavy Cream	5 Tablespoons	Heavy cream transforms the buttercream into a fluffy cloud.
Salt	1 teaspoon	You can use salt according to your taste buds.

Supplies:

• Hand Mixer
• Stand Mixer
• Large Mixing Bowls
• Cupcake Tins
• Cupcake Liners
• Kitchen Scale
• Wire Rack

How to Make Sourdough Vanilla Cupcakes;

Preheat the oven to 350°F and prepare your cupcake tin with cupcake liners, setting the stage for a lovely baking adventure.

Dry Ingredients;

Begin by taking a medium bowl and combining flour, baking powder, and a pinch of salt.

Wet ingredients;

In another bowl, mix together your room-temperature milk and sourdough starter discard. Mix sourdough starter with room-temperature butter in the bowl of a stand mixer. When you beat the sugar and butter they change into a light and fluffy mixture, setting the base for your cupcakes moist crumb. Do not forget to scrape down the sides of the bowl at time.

Next, add in fresh eggs and include a splash of vanilla extract and mix it well.

Combine;

To create the perfect Sourdough vanilla cupcakes, the key lies in the harmonious intraction between your dry ingredients and wet ingredients. Slowly add half of the flour mixture to the butter mixture. Prepare 12 lined cupcake liners filling each about 2/3 full for optimal rise. This technique makes sure a beautifully domed top.

Bake;

Place your cupcake in the oven for about 15 to 20 minutes. The short time you see a golden hue forming on top, it is time to check for doneness with a toothpick. Its design are ready to be pulled from the oven. Let them cool in the tin for a few minutes before moving them to a wire rack to cool completely. This step is crucial.

How to Make Vanilla Buttercream Frosting;

To create the vanilla buttercream frosting, start by using a mixer with a whisk attachment to beat the room-temperature butter until light and fluffy.

Once your butter reaches that fluffiness add powdered sugar. This sweetens the mixture and helps to get that silky smooth finish everyone craves. Add a splash of vanilla extract and heavy cream mix it until you reach your desired texture. 

How to Decorate;

Start by frosting the tops with an even layer of creamy frosting. Using a  frosting knife , a piping bag allows for creative designs. 

Once you have  frosted your cupcakes it is time to decorate with pops of color sprinkles. A colorful sugar can bring life to your creations making them visually remarkable. For a fresh twist top your cupcakes with fresh fruit like raspberries, strawberries, or citrus slices. These natural decorations add a lovely difference to the sweetness of the frosting.

How to Store;

To store leftover vanilla buttercream frosting need a few simple steps to keep its texture and rich flavor. Transfer any remaining buttercream into an airtight container.  Make sure to press a piece of plastic wrap directly onto the surface of the frosting before sealing the lid.

When you are ready to use the frosting again simply remove it from the fridge and let it come to room temperature for about 30 minutes.

Same Recipes Like This:

Sourdough Dinner rolls

Sourdough Pumpkin Muffins Chocolate Chip

Conclusion;

Sourdough cupcakes with vanilla and buttercream frosting provide a lovely twist on traditional baking. The unique taste of sourdough adds depth to the sweet vanilla flavor. With a fluffy texture and rich creamy frosting each bite is a lovely experience.  So why not gather your ingredients and give these cupcakes a try.

FAQs:

What is the difference between frosting and buttercream?

Frosting is a diffirent of sweet mixtures used to coat or decorate cakes and cupcakes. It can be made from powdered sugar, cream, milk, or even chocolate. 

Buttercream is a specific type of frosting made from butter and powdered sugar, for a smoother texture. It ideal for spreading and piping on cakes. 

What are the ingredients for buttercream frosting?

Ingredients are typically include;

½ cup unsalted butter, 2 cups powdered sugar, 1cup milk or heavy cream, and 1 ½ teaspoons vanilla extract.

What is the trick to buttercream frosting?

Start with room temperature butter,it is easy to beaten leading to a light and fluffy texture. Use powdered sugar for sweetness and smoothness and sift it to avoid any lumps. A common ratio is two parts sugar to one part butter but you can adjust based on you want sweetness.

What is the secret to moist cupcakes?

Using a combination of butter can reamrkable increase moisture. While butter provides flavor, and keeps the cupcakes tender and moist longer.

How to make fluffy vanilla cupcakes?

To make fluffy vanilla cupcakes all ingredients are at room temperature. This includes eggs, butter, and milk, it helps to trap air more successfully. Use unsalted butter and granulated sugar until the mixture is light and fluffy. Baked in a preheated oven at 350°F (175°C) for about 15-20 minutes. Let them cool and you will have perfectly fluffy vanilla cupcakes.