Pickle Cupcakes Recipe
A fun twist on cupcakes, these pickle-infused treats combine tangy dill pickles with a moist vanilla base for an unexpectedly delicious dessert. Perfect for adventurous bakers and lovers of sweet-salty flavor combinations. Great for parties, quirky gatherings, or just trying something new in the kitchen.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup sour cream
- ¼ cup pickle juice
- ½ cup finely chopped dill pickles
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream, pickle juice, and vanilla extract.
- Fold in dry ingredients, then gently mix in chopped pickles.
- Fill liners ⅔ full and bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely before frosting with cream cheese or buttercream if desired.
Notes
- Use bread-and-butter pickles for a sweeter twist.
- Pickle juice enhances moisture and adds tangy flavor.
- Pairs surprisingly well with cream cheese frosting.