Description
My sourdough French yogurt cupcakes are an easy, one-bowl sourdough discard recipe made with whole milk yogurt and oil. Topped with creamy vanilla frosting, the soft and fluffy crumb stays moist for days! Makes 12 cupcakes.
Notes & Tips
- Sourdough Starter: For results similar to mine, use active starter or sourdough discard fed @ 100% hydration with all white flour.
- Room temperature eggs & yogurt is a must. I microwave the yogurt for 10+ seconds or so, to get it done fast. For the eggs, I plunge them into a bowl of warm water for 10 minutes. Makes a huge difference in the final texture of this cake.
- For the yogurt: Any plain, full fat, cream on top, whole milk brand is good. No Greek. Too dry. Unless it’s Maple Hill.
- Baking options: This is a same day recipe. However, you can chill the batter overnight instead (keep the bowl covered). I like to leave out the baking powder when doing the overnight option and add that in separately the next day.
Ingredients
For the cupcakes
- 130g (1 cup) all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 200g (scant 1 cup) granulated sugar
- 2 large eggs (~100g cracked weight)
- 100g (½ cup) mild oil (e.g. light olive oil or cold pressed sunflower)
- 125g (½ cup) plain whole milk yogurt
- 2 tsp vanilla extract
- 100g (~½ cup) sourdough starter or sourdough discard
- Sprinkles
Cream cheese frosting
- 113 g (8 tbsp) salted butter, softened
- 226 g (8 oz) cream cheese, softened
- 250 g (2 cups) powdered sugar, sifted
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
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Preheat your oven to 350 F. Line a muffin tin with paper cups.
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Sift the flour, baking powder, and fine sea salt together in a large bowl; set aside. Note: if you are doing the overnight option, leave out the baking powder.
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Add the sugar and eggs to a large mixing bowl. Beat together on medium speed until frothy, about 2 minutes (hand-held electric mixer or stand mixer with paddle attachment is fine).
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Reduce the speed to low. Slowly pour in the olive oil in a steady stream to emulsify and thicken the sugar and eggs.
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Add the yogurt, followed by the vanilla extract.
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Add the sourdough starter.
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Gradually add the dry ingredients to the wet ingredients. Gently mix by hand until incorporated (do not over mix).
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Using a cookie scoop, portion the batter into the prepared muffin tin filling each cup about 2/3- 3/4 full. If there are a few air bubbles, gently tap the pan on the counter to pop them.
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Bake on the center rack for 20-23 minutes, or until the top is light golden brown and a toothpick comes out clean.
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Transfer the pan to a wire rack to cool completely before frosting.
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To make the frosting: add the softened butter and cream cheese to a large bowl. Beat together until smooth and creamy. Gradually add the powdered sugar, a little bit at a time, to absorb. Add the salt. Mix in the vanilla extract and give it a taste!
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Frost the cupcakes when completely cool and decorate with sprinkles.