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Sourdough French Yogurt Cupcakes

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These Sourdough French Yogurt Cupcakes are incredibly light, moist, and feature a subtle sourdough tang, topped with a luscious cream cheese frosting.

Ingredients

Scale
  • 130g (1 cup) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp fine salt
  • 200g (scant 1 cup) granulated sugar
  • 2 large eggs (~100g cracked weight)
  • 100g (½ cup) mild oil (e.g. light olive oil or cold pressed sunflower)
  • 125g (½ cup) plain whole milk yogurt
  • 2 tsp vanilla extract
  • 100g (~½ cup) sourdough starter or sourdough discard
  • Sprinkles
  • 113 g (8 tbsp) salted butter, softened
  • 226 g (8 oz) cream cheese, softened
  • 250 g (2 cups) powdered sugar, sifted
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350 F (175 C).
  2. Line a muffin tin with paper cups.
  3. Sift the flour, baking powder, and fine sea salt together in a large bowl.
  4. Set the sifted dry ingredients aside.
  5. Add the sugar and eggs to a large mixing bowl.
  6. Beat together on medium speed until frothy, about 2 minutes using an electric mixer.
  7. Reduce the mixer speed to low.
  8. Slowly pour in the mild oil in a steady stream to emulsify and thicken the sugar and eggs.
  9. Add the yogurt to the mixture.
  10. Add the vanilla extract.
  11. Add the sourdough starter.
  12. Gradually add the dry ingredients to the wet ingredients.
  13. Gently mix by hand until just incorporated (do not over mix).
  14. Using a cookie scoop, portion the batter into the prepared muffin tin.
  15. Fill each cup about 2/3 – 3/4 full.
  16. If there are a few air bubbles, gently tap the pan on the counter to pop them.
  17. Bake on the center rack for 20-23 minutes.
  18. Bake until the top is light golden brown and a toothpick comes out clean when inserted into the center.
  19. Transfer the pan to a wire rack to cool completely before frosting.
  20. To make the frosting: add the softened butter and cream cheese to a large bowl.
  21. Beat together until smooth and creamy.
  22. Gradually add the sifted powdered sugar, a little bit at a time, until absorbed.
  23. Add the 1/4 tsp fine sea salt.
  24. Mix in the 1 tsp vanilla extract.
  25. Taste the frosting and adjust if needed.
  26. Frost the cupcakes when completely cool.
  27. Decorate with sprinkles.

Notes

Ensure all cold ingredients like eggs, yogurt, butter, and cream cheese are at room temperature for best results.
Do not overmix the batter once the dry ingredients are added; mix just until combined.
Sift your powdered sugar for a smooth, lump-free cream cheese frosting.
Let the cupcakes cool completely before frosting to prevent the frosting from melting.
If using the overnight option mentioned in the source recipe, omit the baking powder from the dry ingredients.

Find it online: https://sweetcraftrecipes.com/sourdough-french-yogurt-cupcakes/