Fresh Strawberry Sourdough Cupcakes Surprise Made With Fresh Milled Flour

These Fresh Strawberry Sourdough Cupcakes are Made With Fresh Milled Flour! It is hard to find recipes written for Sourdough and Freshly milled flour. But, You have found the right place! This recipe uses Fresh Strawberries, however, you could use freeze dried or powdered strawberries if you prefer.

Why You Have To Try These Strawberry Sourdough Cupcakes

These are probably the most moist cupcake you will ever try! The fresh strawberries help with this, but so does the sourdough starter. I start making these the night before, so that the sourdough has time to work it’s magical powers! You could make these same day, but the benefits of the sourdough helping to break down the flour will be limited.

Valentine’s Day Cupcake Idea!

These cupcakes are perfect for Valentine’s Day! The fresh strawberry cut in half look just like a little heart! Great way to impress your date without over complicating things, and this is homemade with love from the heart!

Should I Use Sourdough Starter Or Sourdough Discard?

With this recipe, feel free to use either sourdough starter or sourdough discard. It will work with either one. Sourdough starter is just fed sourdough discard. So, in this Strawberry Sourdough Cupcake, you can use either or.

Frosting Flavor Ideas

This cupcake tastes amazing with this vanilla buttercream in the recipe. But, feel free to experiment with different flavors. Adding a little cream cheese to the buttercream gives a little reminiscence of Strawberry cheesecake flavor. Or add some lemon, and it becomes lemon strawberry. Also, adding some cocoa powder to make chocolate and strawberry. That is what is so great about this cupcake, is you can easily change it up with the frosting flavors!

Do I Have To Start Making This Cupcake Recipe The Night Before?

I recommend that you do make this recipe the night before, because you will get the full benefits of the sourdough breaking down the flour and gluten. This makes them more nutritious, and easier to digest. Also, guests with gluten sensitivities may be able to eat these if they have been fermented overnight. However, they are still not recommended for someone with celiac disease.

• But, you can make these all in the same day if you are not concerned about the sourdough breaking down the flour. They taste just as delicious!

What Do I Do With The Extra Sourdough Strawberry Cupcakes?

If you are lucky enough to have extra cupcakes, they freeze so nicely. We just put the extra cupcakes frosted and all in the freezer on a sheet pan. Then, flash freeze them for 1 to 2 hours. Next, they can be stored in a freezer safe container or bag. So, when you want to eat them, just put however many you want on the counter to defrost. And, they defrost fairly quickly! Typically, It takes about 1 hour or less!

Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour

If you don’t already have a sourdough starter, but are wanting to make one with 100% fresh milled flour from scratch, I am here for you! I have a video resource that goes over how you can make your very own sourdough starter using only freshly milled flour. I also go over troubleshooting issues to help make this process a little easier for you, and I make a brand new sourdough starter right along side you! You can watch that video HERE.

I also have a written blog post that covers this information, if you would like to print it out and have it handy for when you are just getting started. You can do this, it is not as difficult as some on the internet have made it seem! You can checkout my blog post about it HERE.

Ingredients For Making These Strawberry Sourdough Cupcakes

Night Before

• 2&1/3 cups fresh milled flour 280g (I milled soft white wheat berries to get this)
• 1/2 cup extra light olive oil 110g
• 1/2 cup sourdough starter or discard 120g
• 1 cup warm black tea 240g (strawberry tea or just warm water will work too)

Next Day

• 2 eggs 100g
• 1&3/4 cup sugar 180g
• 1 tsp salt
• 2 tsp vanilla (I love to make my own, see that video HERE)
• 3/4 cup whole milk 180g
• 2 tsp baking soda
• 1 cup cut up fresh strawberries 166g

Frosting (You can go wild here, and use strawberries in the frosting, or make chocolate, or add cream cheese, this is just a nice base. And, it tastes delicious on these cupcakes!)

• 1&1/2 cup softened butter 340g (3 sticks)
• 2 tsp vanilla
• 1/4 tsp salt (if using unsalted butter)
• 3- 4 cups powdered sugar (to your desired sweetness level) 360-480g
• sliced strawberries for garnish

Instructions For Making These Strawberry Sourdough Cupcakes

Night Before

1. Firstly, mill the flour
2. Make sure to set 3 sticks of butter out, so it is nice and softened for the frosting
3. Then, mix the Fresh milled flour, warm tea (Not too Hot, under 100*F), olive oil, and sourdough starter in a bowl. And, mix until there is no dry flour.
4. Cover, and let sit at room temperature overnight or up to 24 hours.

The Next Day

1. Preheat Oven to 350*F
2. In a mixing bowl, add sugar, salt, vanilla, eggs, and milk and mix together.
3. Then add sourdough mixture into the sugar mixture, and mix until incorporated, but don’t overmix.
4. Dice up fresh strawberries, and add to the batter, and stir in gently.
5. Lastly, to the batter, sprinkle in baking soda and mix to combine.
6. Now, line the cupcake tin, and add about 1/4 cup of batter into each well.
7. Bake cupcakes for 15-20 minutes, until toothpick comes out clean.
8. Allow cupcakes to cool for 5 minutes in the tin, then remove and cool the rest of the way on a wire cooling rack.
9. Make frosting, and all cupcakes to cool completely until frosting them.
10. Frost cupcakes, once they are cooled, and add a slice of Fresh strawberry to the top for garnish.

Make The Frosting

1. In a stand mixer, add softened butter, and begin to whisk.
2. Then, add vanilla and salt(if using unsalted butter)
3. Slowly whisk in powdered sugar one cup at a time.
4. Once the powdered sugar is incorporated, then turn the speed up. If too thick, you can add a tablespoon of whole milk here.
5. Add powdered sugar until you reach your desired sweetness level.
6. It should become nice & fluffy.
7. Then, put the frosting in a piping bag (or plastic bag), and pipe on cooled cupcakes.
8. Then, Garnish with a sliced strawberry.
9. Lastly, ENJOY!

Checkout Some Of My Other Cupcakes & Cakes Recipes

Peppermint Chocolate Sourdough Cupcakes

Sourdough Pumpkin Roll

Chocolate Sourdough Swiss Cake Roll

Chocolate Sourdough Cupcakes

Sourdough Starter or Discard Recipes

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