Introduction
These cupcakes transform your tangy sourdough discard into a delightful, moist treat with a bright lemon flavor and a lovely pop of texture. The rich cream cheese frosting perfectly balances the cake’s slight tartness, making them a sophisticated yet simple bake. You’ll love how this recipe gives your discard a delicious purpose without requiring any planning or feeding.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 15 cupcakes
Ingredients
- 1/2 cup melted butter (salted)
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup sour cream (full-fat, room temperature)
- 1/2 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon almond extract
- 1 cup sourdough discard
- 1 3/4 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons salted butter (room temperature)
- 8 ounces full-fat cream cheese (room temperature)
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon poppy seeds (to sprinkle on top)
- lemon slices (to top the cupcakes)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners.
- In a large mixing bowl, whisk together the 1/2 cup melted butter and 3/4 cup granulated sugar until combined. Add the 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 cup sour cream, 1/2 cup whole milk, 2 large eggs, and 1 teaspoon almond extract. Whisk until smooth.
- Stir in the 1 cup sourdough discard until fully incorporated.
- In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 1 tablespoon poppy seeds, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the 15 prepared cupcake liners, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the Frosting: While the cupcakes cool, beat the 8 tablespoons room temperature butter and 8 ounces room temperature cream cheese together until light and fluffy. Gradually add the 4 cups powdered sugar, beating on low speed until incorporated, then on high until smooth. Beat in the 2 tablespoons lemon juice.
- Once cupcakes are completely cool, frost them with the cream cheese frosting. Sprinkle the tops with the 1 teaspoon poppy seeds and garnish each with a small lemon slice.
Variations
- Mini Bundt Cakes: Bake the batter in greased mini bundt pans for an elegant presentation.
- Lemon Glaze: For a lighter option, skip the cream cheese frosting and drizzle the cooled cupcakes with a simple glaze made from powdered sugar and lemon juice.
- Lemon Curd Filling: Core the center of each cooled cupcake and fill it with a spoonful of store-bought or homemade lemon curd before frosting.
- Tea Sandwiches: Bake the batter in a sheet pan, then cut into small squares and top with a dollop of frosting for a bite-sized dessert.
Tips for Success
- Ensure all your refrigerated ingredients (sour cream, milk, eggs, cream cheese) are truly at room temperature for a smooth, evenly mixed batter and frosting.
- For the frosting, start with the butter and cream cheese very soft, but not melted, to achieve a pipeable, fluffy consistency.
- Allow cupcakes to cool completely before frosting, as the cream cheese frosting will melt if applied to warm cakes.
Storage & Reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. For best texture, let them sit at room temperature for 30 minutes before serving. They are best enjoyed fresh and are not recommended for freezing once frosted.
FAQ
Can I use unsalted butter?
Yes, you can use unsalted butter. If you do, you may want to add a small pinch of salt to the frosting to balance the sweetness.
My discard is very thick/liquid. Will that work?
Yes, the recipe is forgiving. A thick or thin discard will work, as the batter consistency is adjusted with the milk and sour cream.
Can I omit the almond extract?
Absolutely. You can replace it with an additional teaspoon of vanilla extract or simply leave it out; the lemon flavor will still be prominent.
Why are my cupcakes dense?
This can happen if the batter is overmixed after adding the flour, or if your baking powder/soda is old. Ensure your leaveners are fresh and fold gently.
Can I make these into a cake?
Yes, you can bake this batter in two 8-inch round pans. Start checking for doneness around 25-30 minutes.
What if I don’t have poppy seeds?
You can omit them. The cupcakes will still be deliciously lemony, just without the characteristic texture.