Sourdough Discard Cupcakes

If you’ve ever wondered “Can I make cupcakes with sourdough discard?”—the answer is a resounding yes! These sourdough discard cupcakes are soft, fluffy, and packed with flavor. Whether you’re trying to reduce waste, love baking from scratch, or just want to surprise someone with a unique dessert, this recipe is for you.

I’m all about using up every last bit of sourdough discard in creative ways—hello, sourdough pancakes, muffins, and now, cupcakes! These aren’t just any cupcakes—they’re moist, tender, and carry the slightest tang from the discard, which balances out the sweetness in the most delightful way.

Let’s make some easy sourdough cupcakes that’ll earn a permanent spot in your recipe box!

Why You'll Love These Sourdough Discard Cupcakes

• ✅ No waste – A delicious way to use up extra sourdough starter discard.

• 🧁 Super soft & moist – Thanks to sour cream and sourdough starter!

• 🍫 Versatile – Add chocolate chips, fruit, or even turn them into sourdough birthday cupcakes.

• 🎂 Perfect for parties – Nobody will guess these were made with sourdough discard!

What Is Sourdough Discard?

If you're new to baking with sourdough, here’s a quick rundown. Every time you feed your sourdough starter, you typically remove a portion of it—this is called the discard. While it’s not quite active enough to raise bread on its own, it’s still packed with flavor, making it perfect for recipes like pancakes, cookies, and now cupcakes!

Ingredients for Sourdough Cupcakes

Here’s what you’ll need for this small-batch cupcake recipe:

Dry Ingredients:

• 1 ¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs, room temp

• ½ cup sourdough discard (100% hydration)

• ⅓ cup sour cream (or Greek yogurt)

• 2 tsp vanilla extract

• Optional: ½ tsp almond extract (so good with vanilla!)

Tools You'll Need

• Muffin tin + liners

• Mixing bowls

• Hand mixer or stand mixer

• Measuring cups and spoons

• Rubber spatula

How to Make Sourdough Discard Cupcakes

Let’s get baking! Here's a step-by-step breakdown:

1. Preheat the oven

Set your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.

2. Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Cream butter and sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy—about 2-3 minutes with a mixer on medium speed.

4. Add eggs

Add the eggs one at a time, mixing well after each. Don’t forget to scrape down the sides of the bowl.

5. Add sourdough discard and sour cream

Mix in the sourdough discard, sour cream, vanilla, and almond extract (if using) until smooth.

6. Combine wet and dry

Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula just until no dry flour remains—don’t overmix!

7. Fill cupcake liners

Scoop the batter into the cupcake liners, filling each about ⅔ full.

8. Bake!

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Frosting Ideas for Sourdough Cupcakes

These cupcakes pair beautifully with all kinds of frostings. Try one of these:

• Classic buttercream (vanilla, chocolate, or lemon!)

• Cream cheese frosting – especially great if you add berries to the cupcakes.

• Whipped ganache – for a decadent chocolate twist.

• Strawberry frosting – to play up a spring or summer vibe.

Want to keep it simple? Dust the tops with powdered sugar and serve with fresh fruit!

Variations to Try

Make these cupcakes your own:

• 🍫 Chocolate Sourdough Cupcakes: Add ¼ cup cocoa powder and reduce flour slightly.

• 🍋 Lemon Sourdough Cupcakes: Add 1 tbsp lemon zest and 1 tbsp lemon juice.

• 🫐 Berry Cupcakes: Fold in ½ cup fresh or frozen berries.

Storage Tips

• Counter: Store unfrosted cupcakes in an airtight container for 2–3 days.

• Fridge: Frosted cupcakes keep well in the fridge for up to 5 days.

• Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge, then frost.

FAQs About Sourdough Cupcakes

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes and freeze them (unfrosted). Just thaw and frost before serving.

Can I use fed sourdough starter instead of discard?

Totally! It won’t change the texture much, but the flavor may be a little less tangy.

Are these sourdough cupcakes sour?

Not at all! The sourdough adds depth but not a strong tang, especially when balanced with sugar and vanilla.

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Final Thoughts: A Sweet Way to Use Discard

These sourdough cupcakes are proof that discard doesn’t have to go to waste. Whether you're baking for a birthday, brunch, or just because—it’s a simple, delicious recipe that showcases the magic of sourdough in dessert form.

If you make these, I’d love to hear what you think! Leave a comment or tag me on Pinterest with your creations.