The Best Sourdough Cupcakes Made With Fresh Milled Flour

These are truly the BEST sourdough Cupcakes! Whenever I bring them to a party or gathering, everyone asks how to make them. So, I mention they are made with sourdough, and all I get is shock and awe! The number one next comment is….”How did you get them so soft and moist? Everything sourdough I have ever had is so dense and chewy!” The next thing they are asking me is “Can you send me the recipe?” And, then that is followed up by, “Can I have some sourdough starter?” SO, as you can see, I had to post the recipe to share with the world!

The Best Sourdough Cupcakes Made With Fresh Milled Flour

The Best Sourdough Cupcakes ever! Every time we bring them to a gathering, everyone asks for the recipe! Although, these do take some time to make, it is mostly just resting time to allow the sourdough to ferment. You could make these all in the same day, mix them up, then bake if you are not looking for the dietary benefits of sourdough. So, either way, your guests will be impressed, and you will probably leave with an empty platter!

These cupcakes are so good! The deep chocolate flavor, with the cream cheese butter cream frosting is so good! This cupcake is so moist and delicious! We make them with fresh milled soft white wheat. So, we grind the flour fresh every time! You could make these with regular All-Purpose flour, but you may need to adjust the flour quantity slightly. Also, you can use your sourdough discard in any state, (fed or not.) That is another reason I LOVE this versatile recipe!

Why Do I Use Tea In This Recipe?

Well, there are a couple reason I use tea in this recipe. The first is because something with the tannins in the tea, just make this cupcake oh so decadent. Second, the black tea brings our the richness of the chocolate flavor. So, you may have heard this about coffee as well, but tea is a great alternative to this. I generally don’t have coffee in my house, because we are not really coffee drinkers. But, Tea is another story! We have tea up to my ears, because we drink it every single day, and in every single way!

Ingredients For The Best Sourdough Cupcakes Recipe:

Night Before (also pull out 1 cup of butter to soften)

• 2&1/3 cups Fresh Milled Flour 280g (I milled soft white wheat for this)
• 1/2 cup Olive Oil 110g (could sub avocado oil, coconut oil, or melted butter)
• 1/2 cup Sourdough Starter 113g (at any stage)
• 1 cup Warm Black Tea 240g (could use coffee or water)

Next Day

• 2 eggs 100g
• 2 cups Sugar 240g
• 1 tsp salt
• 2 tsp Vanilla (I love to make mine from scratch)
• 3/4 cup cocoa 65g
• 1 cup whole milk 240g
• 2 tsp baking soda This should be sprinkled in last

Frosting

• 1 cup softened butter 227g (2 sticks)
• 8 oz softened cream cheese 227g (I love to make mine from scratch)
• 2 tsp vanilla
• 1/4 tsp salt (if using unsalted butter)
• 4 cups Powdered sugar 480g (adjust as needed)

Instructions For This Recipe:

THE NIGHT BEFORE

1. Pull out 2 sticks of butter (1cup) to soften overnight
2. Mix the flour, sourdough discard, olive oil, and tea in a bowl. Cover and allow to sit room temperature overnight up to 24 hours.

THE NEXT DAY

1. Preheat your oven to 350F
2. In a mixing bowl, mix together sugar, salt, vanilla, eggs, cocoa powder, and whole milk.
3. Add your sourdough mixture into the sugar mixture. mix until incorporated.
4. Sprinkle in the baking soda and mix in well
5. Line your muffin tin, and add about 1/4 cup of batter to each one.
6. Bake the cupcakes for 15-20 minutes, until a toothpick comes out without and batter pieces on it. Allow these to cool for 10 minutes, then remove from the pan to a cooling rack.
7. Allow to cool completely before frosting them.

MAKE THE FROSTING

1. In your mixer, add your softened butter, and begin to whisk.
2. Then add the softened cream cheese until they are well combined.
3. Now, add your vanilla and salt.
4. Slowly whisk, and add in your powdered sugar 1 cup at a time.
5. Once all the powdered sugar is incorporated, turn the speed up to medium. It should become nice and fluffy.
6. Place in a piping(or ziplock) bag and pipe to your desire on your cupcakes.

Switching Your Sourdough Starter To Freshly Milled Flour

I have a post that I teach you how to switch your current sourdough starter over to fresh milled flour. Check it out HERE

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.

WHAT DO I DO WITH THE EXTRA 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! I love to have extras, because whenever a craving hits, I have one available to me within arms reach! lol

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