These frosted sourdough chocolate chip cupcakes are soft, tender, and topped with a rich layer of buttercream frosting, making them feel extra special. Made with starter or discard, these cupcakes come together so easily and are perfect for beginner bakers, all the celebrations, or when you’re craving a sweet treat with a homemade touch.
Why You’ll Love This Recipe
There is nothing better than enjoying a sweet treat that’s also easy to throw together, and these frosted sourdough chocolate chip cupcakes are no exception. I know you’ll love these cupcakes because:
They’re beginner-friendly. These cupcakes are easy for beginner bakers looking for creative, crowd-pleasing recipes. All it takes is mixing the dry ingredients with the wet ingredients and you will have a delicious sweet treat in no time.
They look impressive and taste delicious. These frosted sourdough chocolate chip cupcakes will look and smell like you just bought them from a bakery, but they’re so simple to make. All you need is a few pantry staples you probably already have in your kitchen and a muffin pan.
Tips for these Frosted Sourdough Chocolate Chip Cupcakes
- When creaming the butter and sugar together make sure to mix until the sugar is fully absorbed into the butter before adding the wet ingredients.
- Fold in the chocolate chips to avoid over-mixing the batter.
- Make sure the butter for the frosting is at room temperature before mixing. If you use butter that is too cold, your frosting won’t fully blend.
Tools You May Need
Stand mixer
Large bowl
Whisk
Muffin pan/muffin liners
Silicone spatula
Ingredients
These frosted sourdough chocolate chip cupcakes are so easy to make and only require a few ingredients. All of these staples are probably already in your kitchen. Here’s what you’ll need:
Dry ingredients: Gather all-purpose flour, baking powder, baking soda, salt, and cocoa powder.
Wet ingredients: Gather softened butter, granulated sugar, egg whites, salt, vanilla extract, sour cream, sourdough starter, and chocolate chips.
Frosting ingredients: Gather powdered sugar, softened butter, milk or heavy cream, salt, and food coloring (optional)
How to Make Frosted Sourdough Chocolate Chip Cupcake
Preheat your oven to 350 degrees, line your muffin pan with muffin liners, and set aside.
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cocoa powder and set aside.
In your stand mixer, add softened butter and granulated sugar to the bowl. Start mixing on the lowest setting and then gradually increase to medium speed. Cream the butter until the sugar is absorbed into the butter.
Next, add the egg whites, sourdough discard, vanilla extract, sour cream, and salt to the mixer.
After all the wet ingredients are well incorporated, start adding the dry ingredients slowly to the mixer until everything is well combined.
Add your chocolate chips to the batter and fold them in with a silicone spatula to avoid over-mixing.
Add the batter to each muffin tin and leave room at the top to account for the batter rising.
Bake at 350 degrees for 18-23 minutes or until a toothpick or knife comes out clean. TIP: If there is no batter on the toothpick and only chocolate, the muffins are ready.
For the Frosting
While the muffins are cooling, cream butter and powdered sugar into your stand mixer.
Once the sugar is fully absorbed, add in the milk or cream, vanilla extract, salt, and any food coloring you’d like.
If your batter is too runny, add powdered sugar. If your batter is too thick, add more milk to get your desired consistency.
Storage
Store unfrosted cupcakes. These cupcakes can sit on the counter for up to 3 days in an airtight container, and in the fridge for up to 5 days.
Freeze Cupcakes and Frosting. You can store the cupcakes in the freezer for up to 3 months in an airtight container. Freeze the frosting in a separate container for up to 3 months.
Thaw. Thaw the cupcakes in the freezer overnight in the fridge. Bring both to room temperature, assemble, and enjoy!
Frosted Sourdough Chocolate Chip Cupcakes
Equipment
- Stand Mixer
- Large Bowl
- Whisk
- Muffin pan/muffin liners
- Silicone spatula
Ingredients
Dry Ingredients
- 1 cup (150g) All-purpose flour
- ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tbsp Cocoa powder
- ½ tsp Salt
Wet Ingredients
- 1 Stick (113.5g) Softened butter
- ¾ cup (154g) Granulated sugar
- 2 Egg whites
- 1½ tsp Vanilla extract
- 3 tbsp Sour cream
- ½ cup (140g) Sourdough starter
- ½ cup Chocolate chips
Frosting Ingredients
- 2 cups (230g) Powdered sugar
- 1 stick (113.5) Softened butter
- ¼ cup (62g) Milk or heavy cream
- ½ tsp Salt
- 1-2 drops Food coloring (optional)
Instructions
- Preheat your oven to 350 degrees, line your muffin pan with muffin liners, and set aside.
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cocoa powder and set aside.
- In your stand mixer, add softened butter and granulated sugar to the bowl. Start mixing on the lowest setting and then gradually increase to medium speed. Cream the butter until the sugar is absorbed into the butter.
- Next, add the egg whites, sourdough discard, vanilla extract, sour cream, and salt to the mixer.
- After all the wet ingredients are well incorporated, start adding the dry ingredients slowly to the mixer until everything is well combined.
- Add your chocolate chips to the batter and fold them in with a silicone spatula to avoid over-mixing.
- Add the batter to each muffin tin and leave room at the top to account for the batter rising.
- Bake at 350 degrees for 18-23 minutes or until a toothpick or knife comes out clean. TIP: If there is no batter on the toothpick and only chocolate, the muffins are ready.
For the Frosting
- While the muffins are cooling, cream butter and powdered sugar into your stand mixer.
- Once the sugar is fully absorbed, add in the milk or cream, vanilla extract, salt, and any food coloring you’d like.
- If your batter is too runny, add powdered sugar. If your batter is too thick, add more milk to get your desired consistency.
Notes
Storage
Store unfrosted cupcakes. These cupcakes can sit on the counter for up to 3 days in an airtight container, and in the fridge for up to 5 days. Freeze Cupcakes and Frosting. You can store the cupcakes in the freezer for up to 3 months in an airtight container. Freeze the frosting in a separate container for up to 3 months. Thaw. Thaw the cupcakes in the freezer overnight in the fridge. Bring both to room temperature, assemble, and enjoy!If you try out this Frosted Sourdough Chocolate Chip Cupcake recipe, please rate it and leave a comment below. This helps other readers decide if this is a great recipe to bake. Also, don’t forget to tag me on Instagram @goldenhourgrains so I can see what you’re baking!
Want More Sourdough Recipes?
Frosted Sourdough Sugar Cookies
Strawberry Pie with a Sourdough Pie Crust
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