Sourdough Discard Red Velvet Cupcakes

The Valentine’s bake that feels indulgent, nostalgic, and just a little bit special.

There’s something truly magical about what sourdough discard does to baked treats.
Cakes come out softer, lighter, and beautifully tender, with just the faintest tang (if any at all). It’s one of those “you can’t quite put your finger on it, but it’s better” situations.

I searched everywhere for a red velvet recipe using sourdough discard… and came up short. Plenty of cookies, plenty of cakes but not this. So naturally, I created my own.

And honestly? I didn’t expect them to turn out this good.

These cupcakes are tall, fluffy, rich without being heavy, and incredibly soft. They’re the kind of bake that doesn’t need frosting… but also absolutely welcomes it. Cream cheese frosting, ermine frosting, or left beautifully bare, they shine either way.

Perfect for Valentine’s Day, Galentine’s, or a cozy at-home date night 💕

🧁 Why you’ll love this recipe

Uses sourdough discard (no waste!)
Soft, light crumb, not bread-like at all
Measured in grams for consistency
Can be cupcakes or a cake
A true crowd-pleaser

This recipe makes around 16–18 generous cupcakes, depending on how full you fill your liners.

Ingredients (all in grams)

227g sourdough starter (discard or fed)
227g buttermilk
241g plain flour (unbleached)
289g granulated sugar
2 large eggs
198g olive oil
14g cocoa powder
1 tsp salt
1½ tsp baking soda
1 tsp vanilla extract
1 tsp apple cider vinegar
Optional: red food colouring (gel or liquid, For a naturally coloured red velvet cupcake, beetroot or raspberry can be used instead of artificial food colouring. These options give a softer, more natural hue while keeping the cupcakes beautifully moist. refer to notes at the bottom of the recipe)

Method

1. Starter soak

In a large bowl, mix together the sourdough starter, buttermilk, and flour until combined.
Cover and leave at room temperature for 3 hours.
This step helps create that beautifully soft crumb.

(If you’re short on time, you can still proceed but this rest makes a difference.)

2. Mix the remaining ingredients

In a separate bowl, whisk together:

sugar
oil
eggs
salt
cocoa powder
vanilla
baking soda
vinegar
food colouring (if using)

Mix until smooth and evenly combined.

3. Bring it all together

Add the cocoa mixture into the starter bowl.
Fold gently but thoroughly this batter takes a little patience. A whisk can help break up any stubborn bits of starter.

4. Prepare for baking

Line a muffin tray with paper liners.
Lightly spray the top of the tray to prevent sticking (these rise beautifully).

Preheat oven to 180°C (350°F).
Let the batter rest while the oven heats for about 30 minutes.

5. Bake

Fill liners about ⅔–¾ full.
Bake for 25–35 minutes, checking from the 25-minute mark.

They will rise high and dome beautifully.
A toothpick inserted into the centre should come out clean.

6. Cool & finish

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Frost if you like… or don’t.
They’re honestly perfect either way 💗

💌 Valentine’s serving ideas

Swirled with cream cheese frosting
- 🍰 Easy Cream Cheese Frosting (Classic & Not Too Sweet)
  
  This is a soft, pipeable frosting that pairs perfectly with red velvet without overpowering it.
  
  Ingredients
  - 125g cream cheese, softened
  - 60g butter, softened
  - 120–150g icing sugar (to taste)
  - 1 tsp vanilla extract
  Method
  1. Beat the cream cheese and butter together until smooth and creamy.
  2. Add icing sugar and vanilla.
  3. Beat again until light, fluffy, and spreadable.
  👉 Tip:
  - Use less icing sugar for a tangier frosting
  - Chill for 10–15 minutes before piping if it feels too soft
🌱 Natural Alternatives to Red Food Colouring

(No artificial dyes – still gives a beautiful red/pink tone)

Option 1: Beetroot (Best “Red Velvet” Look)

Gives the deepest natural red colour

You’ll need:
- 60–100g cooked beetroot, finely pureed
  (steamed or roasted, then blended smooth)
How to incorporate:
- Add the beetroot puree into the wet ingredient bowl
- Mix it in before combining with the starter mixture
- Reduce the buttermilk slightly (by ~20–30g) to balance moisture
👉 Flavour note:
You won’t taste the beetroot as cocoa + sourdough completely hide it.

Option 2: Beetroot Powder (Quick & Consistent)

Most convenient, less moisture

You’ll need:
- 1–2 tablespoons beetroot powder
How to incorporate:
- Whisk directly into the wet ingredients with the cocoa powder
- No need to adjust liquid amounts
Option 3: Raspberry Puree (Soft Pink / Berry Velvet)

More “blush velvet” than deep red

You’ll need:
- 60g raspberry puree (fresh or frozen, blended & strained)
How to incorporate:
- Add to the wet ingredients
- Reduce buttermilk slightly to balance moisture
👉 Note:
This gives a lighter colour and a subtle berry note.

✨ Important Colour Notes (Worth Adding to Your Recipe)
- Natural colours will never be bright red like artificial dyes
- Colour deepens slightly as cupcakes bake
- Expect tones from deep red-brown → blush pink depending on option used
- Totally normal (and honestly more on-brand)
Topped with berries or heart sprinkles
Served warm with coffee for a cozy date-night dessert
Boxed up as a homemade Valentine’s gift