How to Make Sourdough Orange Cupcakes with Vanilla Buttercream Frosting

Made with sourdough discard and freshly squeezed orange juice, these sourdough orange cupcakes are the perfect sweet summer treat!

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Cupcakes are such a fun sweet treat – perfect for get-togethers or a casual dessert. Sourdough Orange Cupcakes are a fun flavor twist. Just the right balance of sweetness, tanginess, and punchy orange flavor.

These cupcakes are bright and sunny, just like a warm summer day. Paired with classic vanilla buttercream, they’re sure to please!

Looking for more recipes? Check out our other related recipe collections: Sourdough Discard Recipes, Dessert Recipes

What I Love About Sourdough Orange Cupcakes

Moist and tender crumb – the texture of these cupcakes is just perfect – not too spongy, but not dry at all! Sometimes it can be a challenge to achieve a tender crumb with sourdough recipes, but the key is to not overmix your batter! Once you add in the discard, fold it in gently until just combined.

Kid-friendly – I originally developed this recipe for my son’s first birthday party. I actually made his cake this flavor, with raspberry filling – and he loved it! By the way, this recipe will make two 6-inch cakes, if you’d rather make a cake than cupcakes.

Simple ingredients, simple recipe – I’m a bit of a minimalist when it comes to my kitchen inventory – I really only keep staple ingredients on hand that I use all the time. And as a busy mom, I don’t love complicated or time-consuming recipes. I like to keep things simple!

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Tools for Making Sourdough Orange Cupcakes

Stand mixer – hand mixer and bowl will also work

Measuring cups and spoons

Cupcake pans

Cupcake liners

Manual citrus juicer

Zester

Ingredients for Sourdough Orange Cupcakes

Butter – softened

Sugar

Eggs

Vanilla extract

Orange zest

All purpose flour

Baking soda

Baking powder

Salt – my favorite salt is Redmond Real Salt

Freshly squeezed orange juice

Milk – I prefer whole milk, but any kind will work just fine

Sourdough discard

Instructions for Making Sourdough Orange Cupcakes

Preheat oven to 350 degrees Fahrenheit. Prepare two 12-cup cupcake pans with cupcake liners (if you don’t have liners, you can just grease the pans).

In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Add the eggs, vanilla extract, and orange zest. Mix well.

In a separate bowl, stir the flour, baking soda, baking powder and salt. Gradually mix the flour mixture into the butter mixture, mixing well after each addition. Scrape down sides of bowl as necessary.

Stir in orange juice and milk; blend well. Fold in discard until thoroughly combined.

Spoon batter into prepared cupcake pans, filling about half full. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Ingredients for Vanilla Buttercream Frosting

Butter – softened

Powdered sugar

Vanilla extract

Milk – any kind

Instructions for Vanilla Buttercream Frosting

In the bowl of a stand mixer, cream the butter and vanilla on medium high speed until fluffy.

Add in powdered sugar one cup at a time, beating well after each addition. Scrape down sides of bowl as necessary.

Add 1 tablespoon of milk in at a time to achieve desired consistency. If you plan on piping the frosting, it should be smooth and spreadable, but still hold its shape well. If you plan on spreading the frosting on the cupcakes, it can be a bit more spreadable.

Frost the cupcakes right away, or store in an airtight container in the fridge. Just make sure to let the frosting warm to a spreadable consistency before frosting.