Try our easy-to-make sourdough cupcakes with chocolate frosting. A tangy twist on a timeless recipe. Perfect for any occasion!

My family loves a traditional yellow cake with chocolate frosting, and I thought it would be so fun to put my own sourdough spin on this classic recipe.

Sourdough cupcakes have a unique tang and depth of flavor that perfectly complements the rich, creamy chocolate frosting. These cupcakes are fun to make for any occasion and this sourdough vanilla cupcake recipe is a great way to use extra sourdough discard!

sourdough cupcakes with chocolate frosting and sprinkles

Why You’ll Love Them

Sourdough cupcakes with chocolate frosting are a yummy twist on a classic recipe, sure to bring joy to anyone who tries them. The simple ingredients make them easy to whip up, even for beginners, while the addition of sourdough discard adds a unique depth of flavor and a tender texture. These cupcakes are an anytime treat and they’re perfect for any celebration!

What Is Discard?

Sourdough discard is the portion of sourdough starter that is removed during the feeding process. Instead of throwing it away, sourdough discard can be put to good use in various recipes. It can be used to make pancakes, pie crusts, crackers, biscuits, and even cookies.

Incorporating sourdough discard into your cooking not only minimizes waste but also adds a unique tangy flavor and nutritional benefits to your baked goods. Honestly, sourdough discard is used in my kitchen 2-3 times a week!

Want To Learn More About Discard?

If you really want to learn how to use your sourdough discard to its full potential, then you’ll want to check out my Discard Crash Course!

You’ll learn…

The purpose and benefits of using sourdough discard
Step-by-step instructions for collecting discard during feedings and storage methods
Simple recipes using discard
Answers to the most common questions and concerns regarding discard
PLUS Learn How to Add Discard to ANY Recipe

Sourdough Cupcake Ingredients

Here’s a quick list of what you will need to make this classic vanilla cupcake recipe. Do keep in mind that the quality of your ingredients matters in the taste and texture of the cupcake and frosting. High-quality flour, fresh eggs, pure vanilla extract, and real butter will make a noticeable difference in the flavor and crumb of your cupcakes.

For the frosting, using premium cocoa powder and fresh, unsalted butter will give you a rich, creamy texture and an indulgent chocolate flavor that pairs perfectly with the light, airy vanilla cupcake. Taking the extra step to source the best ingredients ensures that your homemade cupcakes will taste exceptional. There may be a little extra cost in quality ingredients but the outcome is worth it.

All Purpose Flour
Baking Powder
Salt
Unsalted Butter
Sugar
Eggs
Sourdough Discard
Vanilla
Milk

Don’t have your own sourdough starter? No problem! Click HERE to download my free guide with day-by-day instructions for how to make your own sourdough starter from scratch.

How to Make Sourdough Vanilla Cupcakes

For best results, you want to make sure that all of your ingredients are at room temperature. This will ensure you have moist and tender cupcakes with just the right consistency.

Here’s what you’ll need…
1 1/4 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of unsalted butter at room temperature
1 cup of sugar
2 eggs at room temperature
1/2 cup of sourdough discard at room temperature
1/4 cup coconut oil melted
1/4 cup of whole milk at room temperature
2 teaspoons of vanilla

Start by adding flour, baking powder, and salt to a large bowl and stir until well combined.

In the bowl of a stand mixer, combine room-temperature unsalted butter and sugar. Blend with the paddle attachment on a medium speed until the mixture is light and fluffy, about 3-4 minutes.

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Scrape down the sides of the bowl and add the sourdough discard. Mix until just incorporated, then add the eggs one at a time, ensuring each egg is fully mixed in before adding the next.

In a separate bowl, mix together the sourdough starter discard, melted coconut oil, milk, and vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Divide the batter evenly among 12 cupcake liners in your cupcake tin, filling each liner about 2/3 full.

Bake cupcakes in a preheated oven at 350°F for about 15-18 minutes, or until the tops of the cupcakes spring back when lightly pressed and are golden brown.

Remove the tin from the oven and place it on a wire rack to cool. While the cupcakes are cooling, prepare your frosting.

How to Make Chocolate Frosting

This chocolate frosting is incredibly quick and easy to make. I love its rich flavor and perfect consistency. With just five ingredients that you likely already have in your kitchen, this recipe is a simple yet delicious and will have everyone asking for the recipe!

Ingredients for Chocolate Frosting

You’ll need…

1/3 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 Teaspoon vanilla

To make the chocolate frosting, melt the butter in a small saucepan over low heat. Add the cocoa and stir until the mixture becomes smooth and thick. Take the pan off the heat and transfer the chocolate mixture to a medium-sized bowl, allowing it to cool slightly.

Next, alternately add the milk and vanilla with the powdered sugar to the bowl. Beat with an electric mixer or stand mixer with the whisk attachment until you achieve your desired spreading consistency. If you find that the consistency is a little too thick, just add a little bit more milk and whisk.

Once your frosting is ready and your cupcakes have cooled, pop your cupcakes out of the muffin tin and frost with a piping bag and tip or just use an offset spatula.

Storage

To keep your cupcakes fresh and delicious, store them in an airtight container at room temperature. If you’ve frosted them, it’s a good idea to keep them in the fridge to maintain the frosting’s consistency. When stored properly, unfrosted cupcakes can last up to three days at room temperature, while frosted cupcakes are best within two days. If you need to store them longer, you can freeze unfrosted cupcakes for up to three months, just make sure to thaw them before frosting and serving.

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Sourdough Cupcakes with Chocolate Frosting

A tangy and tasty spin on the traditional yellow cupcake with chocolate frosting.

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Prep Time 10

Cook Time 20

For the Frosting 5

Serving Size 12 cupcakes

Ingredients

1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter at room temperature
1 cup sugar
2 eggs at room temperature
1/2 cup discard at room temperature
1/4 cup coconut oil (melted)
1/4 cup of whole milk at room temperature
2 tsp vanilla

For Chocolate Frosting

1/3 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 Teaspoon vanilla

Instructions

To Make the Cupcakes

Start by adding flour, baking powder, and salt to a large bowl and stir until well combined.
In the bowl of a stand mixer, combine room temperature unsalted butter and sugar. Blend with the paddle attachment on a medium speed until the mixture is light and fluffy, about 3-4 minutes.
Scrape down the sides of the bowl and add the sourdough discard. Mix until just incorporated, then add the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
In a separate bowl, mix together the sourdough starter discard, melted coconut oil, milk, and vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Divide the batter evenly among 12 cupcake liners in your cupcake tin, filling each liner about 2/3 full.
Bake cupcakes in a preheated oven at 350°F for about 15-18 minutes, or until the tops of the cupcakes spring back when lightly pressed and are golden brown.
Remove the tin from the oven and place it on a wire rack to cool. While the cupcakes are cooling, prepare your frosting.

To Make the Frosting

To make the chocolate frosting, melt the butter in a small saucepan over low heat. Add the cocoa and stir until the mixture becomes smooth and thick. Take the pan off the heat and transfer the chocolate mixture to a medium-sized bowl, allowing it to cool slightly.
Next, alternately add the milk and vanilla with the powdered sugar to the bowl. Beat with an electric mixer or stand mixer with the whisk attachment until you achieve your desired spreading consistency. If you find that the consistancy is a little too thick, just add a little bit more milk and whisk.
Once you’re frosting is ready and your cupcakes have cooled, pop your cupcakes out of the muffin tin and frost with a piping bag and tip or just use an offset spatula.