Go Back
–+ servings
sourdough pumpkin spice cupcakes with cinnamon sticks on a marble board with pumpkins in the background.

Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting

Mimi Council
Use up sourdough discard in this fall recipe for Sourdough Pumpkin Spice Cupcakes that have a maple cream cheese frosting!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 24 cupcakes
Calories 376 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Cupcake Pan
  • Piping Bags
  • Ateco Tip #827

Ingredients
 
 

Batter

  • 300 grams all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground cloves
  • 226 grams salted butter (softened)
  • 400 grams light brown sugar (packed)
  • 2 large egg yolks
  • 425 grams pumpkin puree
  • 113 grams sourdough discard

Frosting

  • 226 grams salted butter (softened)
  • 113 grams cream cheese
  • 88 grams maple syrup
  • 566 grams powdered sugar (sifted)

Topping

  • 1 tablespoon cane sugar
  • Pinch of ground cinnamon
  • cinnamon sticks (optional)

Instructions
 

  • Preheat the oven to 375°F. Line 2 cupcake tins with liners.
  • To make the batter: In a large mixing bowl, add the flour, cinnamon, baking powder, ginger, sea salt, and cloves. Whisk together to combine completely and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Cream together until light and fluffy. Mix in the egg yolks, pumpkin puree, and sourdough discard until the starter has fully dissolved into the mixture.
  • Using a spatula (or with your mixer on the low setting), slowly add in the flour mixture and mix until combined.
  • Using a large spoon or cookie scoop, fill the cupcakes three-quarters full.
  • Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, cream cheese, maple syrup, and powdered sugar. Mix on low until combined, then speed mixer up to high and whip for 1 to 2 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl and paddle to mix thoroughly so you have a smooth texture.
  • Transfer the frosting to a piping bag with Ateco tip #827.
  • To make the topping: In a small bowl, add the cane sugar and cinnamon and stir to combine completely. Be sure to have this ready before frosting the cupcakes so when you sprinkle this on top, it sticks and the frosting hasn’t began to set yet.
  • Pipe frosting onto each cupcake and sprinkle with the cinnamon and sugar mixture. Stick with a cinnamon stick (optional).
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Tips
  • Always use a digital food scale for the best results.
  • Make sure butter is soft, this is key for both the cupcakes and the cream cheese frosting.
  • Save those extra egg whites and store in an airtight container in the fridge. You can cook them up for your dog or use in other recipes like French macarons that only call for egg whites.
  • You do not need to frost these pumpkin cupcakes with a piping bag. You can easily just use a butter knife or spoon too!
  • Store cupcakes under a cake dome or in an airtight container so they stay fresh. They should also be stored in the fridge because of the cream cheese frosting.
  • High Altitude— Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 376kcalCarbohydrates: 54gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 284mgPotassium: 95mgFiber: 1gSugar: 43gVitamin A: 3312IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!