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One sourdough discard lemon poppyseed cupcake with several behind it in the background.

Sourdough Discard Lemon Poppyseed Cupcakes

Use up a portion of your sourdough starter by making these delicious sourdough lemon poppyseed cupcakes! These cupcakes are topped with a lemon cream cheese frosting, adding a ton of fresh lemon flavor!
5 from 1 vote
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Course: Cupcakes, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 15 cupcakes
Author: Jamie

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

For the lemon cream cheese frosting:

  • 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 oven to 425℉. Line a muffin pan with cupcake liners and set aside. Melt the butter in a microwave-safe bowl in 30-second increments. In a large bowl, whisk together the melted butter and granulated sugar.
  • Next add the sour cream, milk, eggs, and almond extract to the bowl. Whisk until the ingredients are just combined. Add the lemon juice and lemon zest. Then add the sourdough discard. Set aside.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, and poppy seeds. Add the flour mixture to the bowl of wet ingredients. Use a rubber spatula or wooden spoon to mix the ingredients until they are just combined. Make sure to scrape the sides of the bowl to incorporate all the ingredients.
  • Pour the cupcake batter into the muffin cups. Bake for 10 minutes. After 10 minutes, decrease the oven temperature (without opening the oven) to 350℉ and bake for another 12-16 minutes. The cupcakes will be ready when they are golden brown on top and you can stick a wooden toothpick in them and moist crumbs stick to it. If wet batter sticks to the toothpick, they need to bake longer. Allow the cupcakes to rest for 10 minutes before transferring to a wire rack.
  • Make the frosting. Cream together the cream cheese and frosting for about two minutes with an electric mixer. Add the powdered sugar gradually while you are mixing. Finally, mix in the lemon juice.
  • Frost the cupcakes. Sprinkle poppy seeds and top with a small slice of lemon (optional). Serve immediately. Refrigerate leftover cupcakes.

Notes

Store leftover cupcakes in an airtight container in the fridge for up to 3 days. 

Nutrition

Serving: 1cupcake | Calories: 336kcal | Carbohydrates: 58g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 70mg | Fiber: 1g | Sugar: 42g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
Calories: 336kcal
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