Sourdough Pumpkin Cupcakes with Cream Cheese Frosting
These Sourdough Pumpkin Cupcakes with Cream Cheese Frosting are soft, moist, and filled with cozy fall spices, making them the perfect way to use up sourdough discard. Topped with a sweet cream cheese frosting, they’re an irresistible autumn dessert for any gathering or holiday celebration.
Print
Pin
Servings: 20 cupcakes
Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 egg yolks room temperature
- 1 cup canned pumpkin purée
- ¼ cup Greek yogurt room temperature
- ½ cup sourdough discard room temperature
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 1 cup 2 sticks salted butter, softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
Instructions
- Preheat the oven to 350°F (175°C) and line 2 12-cup muffin pans with 20 cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg yolks, pumpkin purée, Greek yogurt, sourdough discard, and vanilla, mixing until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- To make the frosting, beat the softened butter and cream cheese together until smooth and creamy. Mix in the vanilla, then gradually add the powdered sugar, beating until light and fluffy.
- Spread or pipe the frosting onto the cooled cupcakes and enjoy!
Notes
Storage
Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can sit out for up to 4 hours if your kitchen is cool.
Refrigerator: Once frosted, keep cupcakes in an airtight container in the fridge for up to 4–5 days. Let them sit at room temperature for 15–20 minutes before serving so the frosting softens.
Freezer: Freeze unfrosted cupcakes for up to 3 months. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature, then frost before serving.
Make-Ahead Frosting: Cream cheese frosting can be made up to 3 days in advance and stored in the fridge. Beat it briefly before using to bring back a smooth, fluffy texture.
Nutrition
Serving: 1cupcake | Calories: 442kcal | Carbohydrates: 58g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 217mg | Potassium: 83mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2653IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Calories: 442kcal
Tried this recipe?Mention @Bake.With.Jamie