Introduction
Give your sourdough discard a sweet and zesty new life with these light and flavorful cupcakes. The sourdough adds a subtle tang and remarkable tenderness, perfectly complementing the bright lemon and poppy seeds. Topped with a luscious lemon cream cheese frosting, they are a delightful treat that never hints at being a “discard” recipe.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 15 cupcakes
Ingredients
For the Cupcakes:
- 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
For the Frosting & Topping:
- 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 standard muffin pan with 15 cupcake liners.
- In a large mixing bowl, whisk together the 1/2 cup melted butter, granulated sugar, 2 tablespoons lemon juice, and lemon zest until well combined.
- To the same bowl, add the sour cream, milk, eggs, and almond extract. Whisk vigorously until the mixture is smooth and uniform.
- Stir in the 1 cup of sourdough discard until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the 1 tablespoon of poppy seeds and whisk to distribute.
- Add the dry ingredients to the wet ingredients. Gently fold and stir until no dry streaks remain, 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.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Make the Frosting:
- While the cupcakes cool, make the frosting. In a large bowl, beat the 8 tablespoons of room temperature butter and cream cheese together with an electric mixer on medium-high speed until smooth, creamy, and completely lump-free.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Once all sugar is added, increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
- Add the 2 tablespoons of lemon juice and beat for another minute to combine.
- Frost the completely cooled cupcakes using a piping bag or a butter knife. Sprinkle the tops with the 1 teaspoon of poppy seeds and garnish with a small lemon slice.
Variations
- Lemon Glaze: Skip the cream cheese frosting for a lighter option. Simply whisk together powdered sugar and lemon juice to a drizzleable consistency and pour over the cooled cupcakes.
- Lemon Curd Filling: Core the center of each cooled cupcake and fill it with a dollop of homemade or store-bought lemon curd before frosting.
- Mini Cupcakes: Use a mini muffin pan and reduce the baking time to 12-15 minutes for bite-sized treats.
- Lemon-Glazed Bundt Cake: Pour the batter into a greased and floured bundt pan and bake for 45-55 minutes. Top with a simple lemon glaze instead of frosting.
Tips for Success
- Room Temperature is Key: Ensure your sour cream, milk, eggs, cream cheese, and butter for the frosting are at room temperature for a smooth, lump-free batter and frosting.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense, tough cupcakes.
- Cool Completely: Never frost warm cupcakes; the heat will melt the frosting into a runny mess.
- Zest First: Zest your lemons before juicing them—it’s much easier to zest a whole lemon.
Storage & Reheating
FAQ
Can I use unsalted butter?
Yes, you can substitute unsalted butter. You may want to add a tiny pinch more salt to the cupcake batter to balance the flavor.
What if my sourdough discard is from the fridge?
That’s perfectly fine! Let it sit out for 15-20 minutes to take the chill off so it blends more easily into the batter.
Can I make these without poppy seeds?
Absolutely. You can omit the poppy seeds from the batter and topping. The cupcakes will still be deliciously lemony.
Why is my frosting runny or grainy?
A runny frosting usually means your butter or cream cheese was too warm. A grainy texture means the powdered sugar wasn’t fully incorporated; ensure you beat the frosting long enough after adding all the sugar.
Can I freeze these cupcakes?
Yes, unfrosted cupcakes freeze very well. Wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature and frost before serving. Frosting does not freeze well.
What can I use instead of almond extract?
Vanilla extract is an excellent 1:1 substitute and will pair beautifully with the lemon flavor.