Ingredients
Cupcake Batter
- 190 g plain flour (all-purpose flour)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 g granulated sugar
- 100 g sourdough discard (100% hydration)
- 120 g vegetable or sunflower oil
- 110 g milk
- 2 large eggs
- 1½ tsp vanilla extract or vanilla bean paste
- 150 g fresh or frozen raspberries
- 100 g white chocolate chips
- 1 tbsp plain flour (for tossing the berries and chips)
White Chocolate Cream Cheese Frosting
- 130 g full-fat cream cheese (cold)
- 70 g unsalted butter (softened)
- 100 g white chocolate (melted and slightly cooled)
- 210 g powdered sugar (sifted)
- Pinch of salt
- ½ tsp vanilla bean paste
- 10-15 g freeze-dried raspberries (crushed, to finish)
Instructions
- Preheat oven and prepare tin: Preheat your oven to 190°C (375°F). Line a 12-hole muffin tin with cupcake liners to get ready for baking.
- Mix dry ingredients: In a large bowl, whisk together the plain flour, baking powder, baking soda, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, whisk the granulated sugar, sourdough discard, milk, eggs, and vanilla until smooth and well blended.
- Add oil: Drizzle in the vegetable or sunflower oil while whisking continuously to incorporate it fully into the wet mixture.
- Combine wet and dry: Gently fold the wet ingredients into the dry mixture just until there are no remaining dry flour patches. Avoid overmixing to keep the batter light.
- Prepare berries and chocolate chips: Toss the raspberries and white chocolate chips with the tablespoon of plain flour; then carefully fold them into the batter briefly. Overmixing here can lead to dense cupcakes and streaky purple batter.
- Fill cupcake liners: Divide the batter evenly among the prepared liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the tin in the preheated oven and bake for 18-22 minutes. Test doneness by inserting a cocktail stick into the center of a cupcake; it should come out clean or with a few moist crumbs, avoiding wet batter.
- Cool cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before icing.
- Prepare frosting: Beat the cold cream cheese and softened butter together until smooth and creamy. Add the melted and slightly cooled white chocolate along with vanilla bean paste and beat again until fully combined.
- Add sugar and salt to frosting: Gradually beat in the sifted powdered sugar and a pinch of salt until the frosting is thick and pipeable. If too soft, chill in the refrigerator for 15–20 minutes.
- Ice cupcakes: Pipe or spread the frosting onto the fully cooled cupcakes and finish by sprinkling crushed freeze-dried raspberries on top for a fruity garnish.
Notes
- Use sourdough discard at 100% hydration to ensure proper moisture balance in the cupcakes.
- Be careful not to overmix once you add the raspberries and white chocolate chips to keep cupcakes light and fluffy.
- Let cupcakes cool completely before icing to prevent frosting from melting.
- If frosting becomes too soft, chilling it helps achieve a pipeable consistency.
- Freeze-dried raspberries add a nice texture contrast and vibrant color as a finishing touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
