These Sourdough Red Velvet Cupcakes are soft, vibrant, and full of love. Perfect for Valentine’s Day, they turn your leftover sourdough discard into something special. Each bite has that signature red velvet flavor—light cocoa, mild sweetness, and a hint of tang that makes them irresistible. The sourdough adds moisture and depth, keeping the crumb tender and flavorful. Topped with smooth almond or vanilla buttercream, they’re bakery-worthy yet beginner-friendly. You’ll have beautiful, fluffy cupcakes ready to share with someone special in no time.
Table of Contents
Why You’ll Love These Sourdough Red Velvet Cupcakes
These cupcakes are a beautiful twist on the classic red velvet, using sourdough discard for a soft, rich texture. The mild tang perfectly balances the gentle cocoa flavor, giving them a sophisticated yet comforting taste. They’re easy to make and use up leftover starter, which helps reduce kitchen waste. Each cupcake bakes up light and moist, ideal for Valentine’s Day or any celebration of love. They’re also great for gifting—pair them with Red Velvet Cookies Valentine’s Recipe for a sweet treat box that’ll make anyone smile.
Ingredients You’ll Need
You’ll need simple pantry staples for this recipe. All-purpose flour, cocoa powder, and salt form the base, while milk, sourdough discard, and extract bring moisture and flavor. Choose almond extract for a nutty aroma or vanilla for classic warmth. Red food coloring gives that bold hue, but beet powder works if you prefer natural coloring. The baking soda and vinegar combo helps lift the cupcakes, giving them their signature fluff. For the buttercream, soft butter, powdered sugar, and a touch of cream make it silky and easy to pipe. Your sourdough discard can be fresh or up to two weeks old—it’ll still create that tender crumb.
How to Make Sourdough Red Velvet Cupcakes
Prep the Oven and Pan
Preheat your oven to 350°F. Line a 12-cup muffin tin with liners so your cupcakes release easily and stay uniform in shape.
Combine the Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, and salt until smooth. This helps the cocoa distribute evenly throughout the batter.
Mix the Wet Ingredients
In another bowl, whisk milk, sourdough discard, extract, and food coloring until smooth. Adjust the color as you like—deep red or a soft rose both look lovely.
Cream the Butter, Sugar, and Egg
Beat the butter and sugar until light and creamy, about two minutes. Then add the egg and continue mixing until pale and fluffy. This step gives your cupcakes structure and airiness.
Bring the Batter Together
Alternate adding dry and wet ingredients, starting and ending with dry. Mix gently after each addition, just until combined. Overmixing can make the cupcakes tough, so stop when no flour streaks remain.
Activate the Baking Soda
In a small bowl, mix baking soda and vinegar. It will fizz immediately. Fold this mixture gently into the batter to help the cupcakes rise beautifully.
Bake and Cool
Fill each liner about two-thirds full. Bake for 16–18 minutes, or until a toothpick comes out clean. Let them rest in the pan for five minutes, then transfer to a wire rack to cool fully before frosting.
Almond Buttercream Frosting
Beat room-temperature butter until soft and fluffy. Gradually add powdered sugar, then pour in the extract, a pinch of salt, and cream. Mix until smooth and silky. For thicker frosting, add more sugar; for a lighter texture, add more cream. This frosting spreads beautifully or pipes into elegant swirls. You can flavor it with vanilla or even a hint of raspberry extract for a festive twist. Once the cupcakes are completely cool, frost them generously and sprinkle with heart-shaped toppings if you like.
Tips for the Best Texture and Flavor
Use fresh baking soda—it’s key for fluffy cupcakes. Stir it with vinegar first to confirm it still fizzes. Always mix your batter gently to avoid developing too much gluten, which can make it dense. If you prefer natural coloring, mix beet powder with a little water instead of red dye. Sourdough discard up to two weeks old gives the best mild tang without overpowering the flavor. And if you love red velvet, try pairing these with Mini Red Velvet Cakes for Valentine’s Day for a complete dessert spread.
Storage and Make-Ahead Info
Store frosted cupcakes in an airtight container in the fridge for up to five days. Bring them to room temperature before serving for the softest texture. If making ahead, bake the cupcakes one day early and frost them right before serving. You can also freeze unfrosted cupcakes for up to two months—just thaw overnight in the fridge and frost fresh. For more presentation ideas and frosting inspiration, check out my Pinterest page.
FAQs
What are red velvet cupcakes made of?
They’re made with flour, cocoa, buttermilk (or sourdough in this case), vinegar, and baking soda for their unique tang and texture.
What are common red velvet cupcake mistakes?
Overmixing the batter and using expired baking soda can lead to dense cupcakes or flat tops.
What makes a red velvet cake so special?
Its mild cocoa flavor and tangy crumb create a balance that’s both elegant and comforting.
How do you describe red velvet?
It’s soft, moist, and slightly tangy with a light chocolate taste and a rich red hue.
Other Recipes You May Enjoy
- Pink Velvet Cupcakes Valentine’s Recipe
- Fudgy Red Velvet Brownies for Valentine’s Day
- Love Cake Recipe for Valentine’s Dessert
- Chocolate Raspberry Truffles Valentine’s
Conclusion
These Sourdough Red Velvet Cupcakes are soft, vibrant, and filled with love. The sourdough adds a delightful tang while keeping the crumb tender. With their creamy almond buttercream and festive color, they’re perfect for Valentine’s Day or any time you want to share something homemade and heartfelt. Bake them, share them, and enjoy every bite with someone special.
Sourdough Red Velvet Cupcakes
Equipment
- Oven Preheated to 350°F
- Muffin tin Lined with paper liners
- Mixing bowls For dry and wet ingredients
- electric mixer For creaming butter and sugar
- Wire rack For cooling cupcakes
Ingredients
- 140 g all-purpose flour
- 3 g unsweetened cocoa powder
- 3 g salt
- 120 g milk
- 140 g sourdough discard
- 2 g almond or vanilla extract
- red food coloring (optional)
- 57 g unsalted butter, room temperature
- 175 g sugar
- 1 large egg, room temperature
- 3 g baking soda
- 2 g white vinegar
- 226 g unsalted butter, room temperature (for frosting)
- 390 g powdered sugar
- 4 g almond or vanilla extract (for frosting)
- 15–30 g heavy cream
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, and salt until smooth.
- In another bowl, whisk milk, sourdough discard, extract, and food coloring until smooth.
- Beat butter and sugar until creamy, then add egg and mix until pale and fluffy.
- Alternate adding dry and wet ingredients, starting and ending with dry. Mix gently until combined.
- In a small bowl, mix baking soda and vinegar until it fizzes. Gently fold into the batter.
- Fill liners two-thirds full. Bake 16–18 minutes, or until a toothpick comes out clean. Cool on a wire rack.
- For frosting, beat butter until creamy. Add powdered sugar, extract, cream, and salt. Adjust consistency as needed.
- Frost cooled cupcakes and decorate as desired.
