Description
Pickle Cupcakes combine the unexpected tang of dill pickles with a sweet, moist cupcake base, topped with a creamy, pickle-infused frosting. This quirky dessert offers a delightful balance of savory and sweet flavors, making it a unique treat perfect for adventurous food lovers and special occasions.
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
- Prepare the Oven and Mix Dry Ingredients: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cupcake texture.
- Add Wet Ingredients: Beat in the eggs one at a time to maintain a smooth batter. Then mix in the sour cream, finely chopped dill pickles, pickle juice, and vanilla extract, blending well to incorporate all the flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing, which can make cupcakes dense.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue to beat until fully blended. Mix in the pickle juice one tablespoon at a time until the frosting reaches your desired consistency.
- Add Optional Flavors and Frost Cupcakes: Fold in chopped dill pickles into the frosting if using. Spread or pipe the frosting onto the cooled cupcakes.
- Garnish and Serve: Garnish with fresh dill sprigs or small pickle slices for an attractive and flavorful finish. Serve and enjoy the unique sweet and tangy taste.
Notes
- For a savory twist, slightly reduce the sugar in the batter and add a pinch of black pepper or fresh dill to enhance the tangy flavor.
- These cupcakes are a fun and surprising party hit, perfect for guests who enjoy unique, bold flavors.
- Store cupcakes in an airtight container in the refrigerator due to the presence of sour cream and pickles, and bring to room temperature before serving.
