Description
These Pickle Cupcakes are a unique twist on traditional sweet cupcakes, offering a delightful blend of tangy pickles and sweet frosting. The unexpected combination creates a delicious treat with a perfect balance of flavors.
Ingredients
Scale
Cupcakes:
- 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 the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the batter: Whisk together the flour, baking powder, baking soda, and salt. Cream butter and sugar, then add eggs, sour cream, pickles, pickle juice, and vanilla. Mix in dry ingredients until just combined.
- Bake: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the frosting: Beat butter, add powdered sugar gradually, mix in pickle juice for desired consistency. Fold in chopped pickles if using.
- Frost the cupcakes: Once cooled, frost the cupcakes and garnish with dill or pickle slices if desired.
Notes
- For a savory twist, reduce the sugar slightly and add black pepper or fresh dill to the batter for added flavor.
- These cupcakes are a quirky party hit with a surprising tangy-sweet taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
