Sourdough Discard Lemon Poppyseed Cupcakes

Introduction

You finally have a delicious, no-fuss way to use up your sourdough starter discard. These cupcakes transform that tangy discard into a uniquely tender, moist crumb with a bright, zesty lemon flavor and a delightful crunch from poppy seeds, all topped with a tangy cream cheese frosting.

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

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 15 cupcake liners.
2. In a large bowl, whisk together the melted butter and granulated sugar. Add the lemon juice and zest, sour cream, milk, eggs, and almond extract, whisking until smooth.
3. Stir in the sourdough discard until fully incorporated.
4. In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
5. Divide the batter evenly among the 15 prepared liners, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. For the frosting: While the cupcakes cool, use an electric mixer to beat the room-temperature butter and cream cheese together until very smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
10. Add the 2 tablespoons of lemon juice and beat until the frosting is light and fluffy.
11. Frost the cooled cupcakes. Sprinkle the tops with the teaspoon of poppy seeds and garnish with a small lemon slice.

Variations

1. Loaf Cake: Bake the batter in a greased 9×5-inch loaf pan at 350°F for 50-60 minutes for a beautiful, sliceable tea cake.
2. Mini Cupcakes: Use a mini muffin tin to create bite-sized treats, adjusting the bake time to about 12-15 minutes.
3. Citrus Twist: Replace the almond extract with vanilla extract for a more classic lemon flavor, or try orange zest and juice in place of lemon.
4. Frosting Swirl: Instead of a full frosting layer, use a piping bag to create a high, elegant swirl on top of each cupcake.

Tips for Success

1. Room Temperature is Key: Ensure your sour cream, milk, eggs, cream cheese, and butter for the frosting are truly at room temperature for a smooth, lump-free batter and frosting.
2. Don’t Overmix: Mix the batter until the dry ingredients are *just* incorporated to avoid developing gluten, which leads to dense, tough cupcakes.
3. Cool Completely: Always let the cupcakes cool fully before frosting, otherwise the warm cake will melt the cream cheese frosting.
4. Thick Frosting: If your frosting seems too soft after adding the lemon juice, simply chill it in the refrigerator for 15-20 minutes before piping or spreading.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them sit at room temperature for about 30 minutes before serving. Unfrosted cupcakes can be stored at room temperature for 2 days or frozen for up to 3 months.

FAQ

Can I use unsalted butter?

Yes, you can use unsalted butter. Simply add an extra pinch of salt to the cupcake batter and the frosting to balance the flavor.

My discard is very thick, is that okay?

Absolutely. The batter will accommodate a thick, pasty discard. Just make sure to mix it in thoroughly to break up any large clumps.

Can I make these without poppy seeds?

Yes, you can omit the poppy seeds entirely. The cupcakes will still be deliciously lemony and tender.

Why almond extract?

Almond extract complements lemon beautifully, adding a subtle, complex flavor depth. If you don’t have it, vanilla extract is a fine substitute.

Can I use low-fat sour cream or cream cheese?

It’s not recommended. Full-fat dairy provides the necessary richness and moisture, ensuring the cupcakes stay tender and the frosting stable.

What if my frosting is too runny?

This usually means the cream cheese or butter was too warm. Chill the frosting bowl in the refrigerator for 20-30 minutes, then re-whip. You can also add a bit more powdered sugar to thicken it.