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sourdough vanilla cupcakes with fresh milled flour presented on cutting board topped with whipped cream cheese frosting

Sourdough Vanilla Cupcakes With Fresh Milled Flour

these bakery style sourdough vanilla cupcakes with fresh milled flour come together from bowl to table in 20 minutes. They are sweet, moist, fluffy, and sugar free. Sweetened with honey, they are a healthier baked good, perfect for birthday parties or post sport game celebrations.
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Equipment

  • grain mill
  • soft white wheat berries
  • stainless steel muffin tins
  • unbleached muffin/cupcake liners
  • dye free sprinkles (optional)

Ingredients
  

Ingredients for cupcake batter

  • 2.5 cups fresh milled soft white wheat
  • 1 cup honey
  • 1/2 cup sourdough starter
  • 1/2 cup butter (or preferred fat)
  • 1/2 cup water (or milk)
  • 3 eggs
  • 2 tbsp real vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda

Ingredients for frosting

  • 8oz block cream cheese
  • 1/2 cup butter, softened
  • 1/4 cup honey

Instructions
 

Instructions for Cupcakes

  • Pre-heat oven to 350 degrees
  • Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
  • Cream together room temperature/softened butter, honey, and vanilla. I like to do this with an immersion blender right in a large glass measuring cup for less dishes. Once creamed, whisk in eggs and sourdough starter.
  • Mix flour, baking powder, and baking soda together in a bowl.
  • Add dry ingredients to wet ingredients and mix until just incorporated. Do not overmix.
  • Add batter to lined or greased muffin instead, filling each muffin holder 3/4 full of batter (about 1/3 cup).
  • Bake at 350 for about 15 minutes or until cupcake is golden brown on the top and bottom. Insert a knife or toothpick into the center of the cupcake. If it comes out clean, the cupcake is done; if it has batter, cook longer and try again in a few minutes.
  • Wait until cupcake is completely cooled before frosting, otherwise the frosting will melt and slide. I pop the cupcakes in the fridge or freezer for a bit to speed the process.

Instructions for Frosting

  • Cream together all ingredients until smooth. I like using an immersion blender best for this but any blender will work.
    Spread on top of room temperature/cooled cake.
    Add sprinkles, if desired.

Notes

We use these unbleached, lower-toxin muffin liners. Alternately, grease your muffin pan very well if your do not want to use muffin liners.
I love our Nutrimill Harvest for grinding grains. It grinds course to fine and leaves very little flour dust compared to other mills. I love that it looks beautiful on the countertop as well! Use GROWINGTHROUGHGAPS code at checkout for discount.
We love these rainbow dye-free sprinkles  that are free of many allergens.