• Preheat oven to 175C (350F).
• Arrange 12 cupcake liners in a muffin tray and lightly spray the liners with oil to stop the batter sticking to them.
• In a small mixing bowl or batter jug, combine the melted butter, eggs, vanilla, milk and sourdough starter and whisk until well combined. Now set the wet ingredients aside.
• In a large mixing bowl, combine the all purpose flour, baking powder, baking soda, sugar and salt. Stir them together until everything is well distributed.
• Now pour the liquid ingredients over the dry ingredients and whisk together to create the cupcake batter.
• Evenly divide the sourdough vanilla cupcake mixture into the cupcake liners and carefully place into the oven. Bake at 175C (350F) for approximately 20 minutes or until the cupcakes are puffed and golden. They should spring back lightly when pressed.
• Remove from the oven and place onto a wire rack to cool.

Buttercream Frosting

• Add all of the frosting ingredients to the bowl of your stand mixer and beat on speed 8 until light and fluffy (this will take around 2 minutes). Alternatively, you can use a large mixing bowl and electric hand mixer.

  If you prefer a cream cheese frosting, you can add some extra powdered sugar to my vanilla cream cheese frosting featured in my sourdough cinnamon rolls recipe.