Recipe Information

Prep Time: 20 minutes
Cook Time: 20–24 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 cupcakes
Cuisine: French-Inspired
Course: Dessert
Difficulty: Easy

Ingredients

For the Cupcakes

1 cup (125g) all-purpose flour
½ cup (60g) cake flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup (100g) granulated sugar
¼ cup (50g) light brown sugar
½ cup (120g) plain Greek yogurt
½ cup (120g) sourdough discard or active sourdough starter (100% hydration)
2 large eggs, room temperature
⅓ cup (80ml) neutral oil (vegetable, sunflower, or canola)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest (optional)

Optional Vanilla Buttercream

1 cup (225g) unsalted butter, softened
3½ cups (420g) powdered sugar
2 tablespoons heavy cream or milk
2 teaspoons vanilla extract
Pinch of salt

Optional Garnishes

Powdered sugar
Fresh berries
Lemon zest
Toasted sliced almonds
Edible flowers
White chocolate shavings

Equipment

Muffin pan
12 cupcake liners
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Wire cooling rack
Ice cream scoop or cookie scoop

Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C).

Line a standard 12-cup muffin pan with paper cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

All-purpose flour
Cake flour
Baking powder
Baking soda
Salt

Set aside.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together:

Granulated sugar
Brown sugar
Eggs

Whisk until the mixture becomes smooth and slightly lighter in color.

Add:

Greek yogurt
Sourdough starter
Oil
Vanilla extract
Lemon zest (if using)

Mix until fully combined.

Step 4: Make the Batter

Gradually fold the dry ingredients into the wet ingredients.

Mix just until no dry streaks remain.

Avoid overmixing, as this can make the cupcakes dense.

The batter should be smooth and slightly thick.

Step 5: Fill the Cupcake Liners

Using an ice cream scoop or spoon, divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Step 6: Bake

Bake for 20–24 minutes, or until:

The tops are lightly golden.
A toothpick inserted into the center comes out clean or with a few moist crumbs.
The cupcakes spring back when gently pressed.

Step 7: Cool

Let the cupcakes cool in the pan for 5 minutes.

Transfer them to a wire rack and cool completely before frosting.

Vanilla Buttercream (Optional)

Beat the softened butter until creamy.

Gradually add the powdered sugar, mixing well after each addition.

Pour in the vanilla, cream, and a pinch of salt.

Beat for 3–5 minutes until light, fluffy, and easy to spread or pipe.

Adjust the consistency with additional cream or powdered sugar if needed.

Decorating Ideas

Pipe classic vanilla buttercream swirls.
Dust with powdered sugar for a simple French-style finish.
Top with fresh raspberries or blueberries.
Drizzle with lemon glaze.
Sprinkle with toasted almonds.
Decorate with edible flowers for an elegant presentation.

Baker’s Tips

Bring all refrigerated ingredients to room temperature before mixing.
Greek yogurt creates an especially moist crumb, but regular plain yogurt can also be used.
Do not overmix the batter, as this may reduce the cupcakes’ tenderness.
Weigh your ingredients for the most accurate results.
Use sourdough discard that smells pleasantly tangy, not overly sour or unpleasant.

Flavor Variations

Lemon Yogurt Cupcakes

Increase the lemon zest and finish with a lemon glaze.

Berry Cupcakes

Fold ¾ cup fresh blueberries or raspberries into the batter.

Chocolate Chip

Add ½ cup mini chocolate chips before baking.

Almond Vanilla

Replace half of the vanilla extract with almond extract.

Orange Honey

Use orange zest and substitute part of the sugar with honey for a warm citrus flavor.

Storage

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

Frosted cupcakes can be refrigerated for up to 5 days. Let them come to room temperature before serving for the best texture.

Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator or at room temperature before decorating.

Serving Suggestions

These cupcakes pair wonderfully with:

Coffee
Espresso
Earl Grey tea
Chamomile tea
Fresh berries
Fruit compote
Vanilla ice cream
Lemon curd
Whipped cream

Nutrition Information (Approximate Per Cupcake, Without Frosting)

Calories: 210
Protein: 5g
Carbohydrates: 28g
Fat: 9g
Saturated Fat: 2g
Fiber: 1g
Sugar: 15g
Sodium: 170mg

Frequently Asked Questions

Can I use sourdough discard?

Yes. This recipe works beautifully with either active sourdough starter or unfed sourdough discard. Discard adds a mild tang while helping reduce kitchen waste.

Can I make this as a cake instead of cupcakes?

Absolutely. Pour the batter into a greased 8-inch (20 cm) round cake pan and bake for about 30–35 minutes, checking for doneness with a toothpick.

Why add yogurt?

Yogurt keeps the cupcakes moist, tender, and flavorful while adding a subtle tang that complements the sourdough.

Can I freeze these cupcakes?

Yes. Freeze the cooled, unfrosted cupcakes in an airtight container or freezer bag for up to three months. Thaw completely before frosting and serving.

What frosting works best?

Vanilla buttercream, cream cheese frosting, whipped mascarpone frosting, lemon frosting, or a simple dusting of powdered sugar all pair wonderfully with these cupcakes.

Final Thoughts

Sourdough French Yogurt Cupcakes combine the elegance of a classic French yogurt cake with the rich flavor of sourdough baking. Soft, moist, and delicately tangy, they’re easy enough for everyday baking yet beautiful enough for celebrations. Whether served plain with tea or topped with a swirl of buttercream and fresh berries, these cupcakes are a delightful way to enjoy homemade baking while making good use of your sourdough starter.