Sourdough Discard Lemon Poppyseed Cupcakes

Introduction

These cupcakes turn your tangy sourdough discard into a beautifully tender and flavorful treat. The lemon and poppyseed pairing is a classic, but the addition of sourdough and sour cream adds a subtle complexity and incredible moisture. You get a bright, zesty dessert that’s anything but ordinary.

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

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 15 paper liners.
2. In a large mixing bowl, whisk together the 1/2 cup melted butter and granulated sugar until combined.
3. Add the 2 tablespoons lemon juice, 1 tablespoon lemon zest, sour cream, milk, eggs, and almond extract to the butter mixture. Whisk until smooth.
4. Stir in the sourdough discard until fully incorporated.
5. In a separate bowl, whisk together the flour, 1 tablespoon poppy seeds, baking powder, baking soda, and salt.
6. Divide the batter evenly among the 15 prepared liners, filling each about 2/3 full.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. While cupcakes cool, make the frosting. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the 8 tablespoons room temperature butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
3. Add the 2 tablespoons lemon juice and beat on medium-high speed for 1-2 minutes until the frosting is light and fluffy.
4. Once cupcakes are completely cool, frost them using a knife, offset spatula, or piping bag. Sprinkle the tops with the 1 teaspoon of poppy seeds and garnish with a small lemon slice.

Variations

• Muffin Style: Skip the frosting for a delicious breakfast muffin. Sprinkle the batter tops with a little coarse sugar before baking.
• Different Frosting Swirl: Use a piping tip with a large opening to create dramatic, swirled peaks of frosting.
• Lemon Glaze: For a simpler topping, whisk together 1 cup powdered sugar with 1-2 tablespoons lemon juice and a bit of the discard, then drizzle over the cooled cupcakes.
• Citrus Twist: Replace the almond extract with vanilla extract for a more straightforward lemon flavor.

Tips for Success

• Ensure your sour cream, milk, and eggs are truly at room temperature for a smooth, evenly combined batter that bakes up uniformly.
• Don’t overmix the batter after adding the dry ingredients; mix until just combined to avoid tough cupcakes.
• For the fluffiest frosting, make sure your cream cheese and butter are fully softened but not greasy or melted.
• Let the cupcakes cool completely before frosting, as the cream cheese frosting will melt on warm cupcakes.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 20-30 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, but you may want to add a tiny pinch of salt to the frosting if using unsalted butter for that component.

What if my sourdough discard is very cold from the fridge?

Let it come to room temperature before using, or gently warm it in a bowl of warm water. Using it cold can cause the melted butter to solidify and make the batter harder to mix.

Can I use low-fat sour cream or milk?

It’s not recommended. Full-fat dairy is crucial for the rich texture and moist crumb of these cupcakes.

My frosting seems too soft. What can I do?

Chill the frosting bowl in the refrigerator for 15-20 minutes, then beat again. This usually firms it up. Make sure you’re using full-fat, brick-style cream cheese, not the spreadable kind in a tub.

Why do my cupcakes have tunnels or are dense?

This is likely from overmixing the batter after adding the flour. Mix just until no dry streaks remain.

Can I make these without poppy seeds?

Absolutely. Simply omit the poppy seeds from the batter and the topping. The lemon flavor will still shine.