Description
Unique and adventurous cupcakes that blend subtle sweetness with tangy pickle flavor, creating a moist and fluffy dessert with a surprising savory twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup finely chopped pickles
- 2 tablespoons pickle juice
- 1 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 2–3 tablespoons pickle juice (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then add vanilla extract.
- Gradually add dry ingredients alternating with milk, mixing until just combined.
- Fold in chopped pickles and pickle juice gently.
- Divide batter into liners, filling two-thirds full.
- Bake for 18–22 minutes until a toothpick comes out clean, then cool completely.
- For frosting, beat butter until creamy, then add powdered sugar gradually.
- Add pickle juice and vanilla, beating until smooth and fluffy.
- Frost cooled cupcakes and optionally garnish with pickle slices.
Notes
- Do not overmix batter to keep cupcakes light.
- Use dill pickles for best tangy flavor.
- Adjust pickle juice for stronger or milder taste.
- Chill frosting slightly if too soft.
- Optional garnish adds visual appeal and flavor hint.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
