Description
Pickle Cupcakes are a unique and quirky dessert combining the tangy crunch of dill pickles with sweet, moist cupcakes, topped with a creamy frosting infused with pickle juice for an unexpected flavor twist. Perfect for adventurous bakers looking to surprise their guests with a savory-sweet treat.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup finely chopped dill pickles
- 2 tbsp pickle juice
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tbsp pickle juice (to taste)
- 1 tbsp chopped dill pickles (optional)
- Fresh dill or pickle slices for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure the cupcakes don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to fully incorporate them. Then mix in the sour cream, finely chopped dill pickles, pickle juice, and vanilla extract to infuse the batter with tangy, savory notes.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough cupcakes.
- Fill Cupcake Liners: Divide the batter evenly among the 12 prepared cupcake liners about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the frosting does not melt.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar. Mix in pickle juice one tablespoon at a time until the desired consistency is reached.
- Optional Add-ins and Garnish: Fold in chopped pickles if desired for extra tang and texture. Frost the cooled cupcakes and garnish with fresh dill sprigs or small pickle slices for a decorative finish.
Notes
- For a savory twist, reduce the sugar in the batter slightly and add a pinch of black pepper or fresh dill for enhanced flavor.
- These cupcakes are a quirky party hit and surprisingly delicious with a tangy-sweet flavor profile that will spark conversation.
