Yield

12–14 cupcakes

Ingredients

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Cupcakes – Dry

1 ¼ cups all-purpose flour

1 cup packed brown sugar

¼ cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

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Cupcakes – Wet

2 large eggs

1 extra egg yolk

¾ cup vegetable or canola oil

½ cup applesauce

½ cup milk or buttermilk

2 tsp vanilla

1 cup sourdough discard (thick discard is fine — see note below)

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Cream Cheese Swirl (egg yolk, no flour)

6 oz cream cheese, softened

¼ cup sugar

1 tsp vanilla

1 egg yolk

Optional: 1–2 tsp milk or cream

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Light Cream Cheese Frosting

6 oz cream cheese, softened

4 tbsp butter, softened

1–1½ cups powdered sugar

1 tsp vanilla

2–3 tbsp heavy cream or milk

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Optional Moisture Syrup (Plain or Maple)

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Simple Syrup

¼ cup water

¼ cup sugar

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Maple Syrup Option

¼ cup maple syrup

1–2 tbsp water

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Heat just until sugar dissolves (or warm maple mixture). Cool slightly before brushing.

Instructions

Prepare

1. Preheat oven to 350°F / 175°C. Line cupcake tin with liners.

   Make Cupcake Batter

2. Whisk all dry ingredients in a bowl.

3. In another bowl, whisk eggs, extra yolk, oil, applesauce, milk/buttermilk, vanilla, and sourdough discard until smooth.

4. Pour wet into dry and mix gently until just combined. Do not overmix.

5. Fill liners ⅔ full.

   Cream Cheese Swirl

6. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.

7. Spoon a generous dollop on each cupcake.

8. Lightly swirl with a toothpick.

   Bake

9. Bake 18–22 minutes, start checking at 16 minutes.

10. Done when tops spring back and a toothpick comes out mostly clean.

11. Cool 5–10 minutes in pan.

    Optional Syrup Step

12. Brush cupcakes lightly with simple syrup or maple syrup mixture if desired (excellent if they seem dry or if you want extra plush moisture).

13. Let cool completely.

    Frosting

14. Beat cream cheese and butter until fluffy.

15. Add powdered sugar and vanilla; beat smooth.

16. Add cream and whip until light and airy.

    Finish

17. Frost cooled cupcakes.

18. Store refrigerated. Allow to soften slightly before serving.

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Tips

If discard is very thick (like dough), stir in 2–4 tbsp milk or water before using.

Buttermilk adds extra tenderness.

Avoid overbaking — pull when just set.

Cupcakes freeze well unfrosted.

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