Preheat the oven to 350 degrees F and line a cupcake tin with cupcake liners.

Tip: To help prevent the cupcake liners from sticking to the cupcakes, spray the liners lightly with cooking spray before adding the batter.

Dry Ingredients2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set to the side.

Wet Ingredients3. In a separate bowl, whisk together the room-temperature milk and sourdough starter discard until smooth. Set aside.

In the bowl of a stand mixer with a paddle attachment or in a large mixing bowl with a hand mixer, beat the sugar and butter at medium speed for 4-5 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl when needed.

Next, add in the eggs, one at a time, beating at medium speed until combined. Again, scrape the sides of the bowl when needed. Add vanilla extract and mix well.

Combine6. Add half of the flour mixture to the butter mixture, then alternate between the milk/discard mixture. Mix at low speed, until all of the ingredients are combined. Don't overmix.

Divide the batter evenly into 12 lined cupcake liners and fill ⅔ of the way full.

Bake8. Bake the Sourdough Vanilla Cupcakes for 16-18 minutes. The cupcakes are done when a toothpick comes out clean.

Remove the cupcakes from the oven. Keep the cupcakes in the cupcake tin for an additional 5 minutes, then place on a wire rack to cool completely.

How to Make Vanilla Buttercream Frosting10. In a stand mixer with a whisk attachment, beat the room-temperature butter at medium speed for 2 minutes, or until light and fluffy.