Description
Indulge in the surprising and delightful flavors of Pickle Cupcakes! These unique treats combine a moist, sweet cupcake base with the tangy taste of pickles and a creamy frosting, making them perfect for adventurous dessert lovers. Ideal for parties, celebrations, or simply to satisfy your curiosity, these cupcakes are sure to be a conversation starter.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup pickle juice
1 teaspoon vanilla extract
1/2 cup finely chopped pickles
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons pickle juice
1 teaspoon vanilla extract
Pinch of salt
For Garnish:
Sliced pickles, for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and pickle juice, mixing until just combined.
- Gently fold in the finely chopped pickles.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack before frosting.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, then stir in pickle juice, vanilla, and salt until smooth.
- Frost the cooled cupcakes and garnish with sliced pickles.
Notes
For an alternative flavor, you can use sweet pickles instead of dill pickles.
Ensure cupcakes are completely cooled before frosting to prevent melting.
These cupcakes can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
