Description
Pickle Cupcakes are a whimsical dessert that combines the sweetness of vanilla cupcakes with a surprising tang from dill pickles. These quirky treats are perfect for summer gatherings and will certainly be the conversation starter at any event. With their vibrant green flecks and delightful flavor profile, they offer a unique twist on traditional cupcakes that both pickle lovers and skeptics can enjoy!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 cup finely chopped dill pickles
- 2 tbsp pickle juice
- Optional: Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gently fold in chopped pickles and pickle juice until just combined.
- Spoon the batter into muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg