Description
Dill Pickle Cupcakes offer a unique twist on traditional cupcakes, combining the sweet and tangy flavors of dill pickles with a moist, fluffy cake and creamy frosting. Perfect for pickle lovers or anyone looking to surprise guests with an unexpected dessert at parties or gatherings.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/3 cup sour cream
- 1/4 cup dill pickle juice
- 1/4 cup finely chopped dill pickles
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tablespoon dill pickle juice
- 1 tablespoon milk (as needed)
- Pinch of salt
- Optional: finely chopped pickles or fresh dill for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, creating a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter and incorporate air.
- Combine Wet Ingredients: Mix in the sour cream, dill pickle juice, finely chopped dill pickles, and vanilla extract until fully combined for that distinctive pickle flavor.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently and mixing just until combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake: Bake the cupcakes for 18 to 22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened butter until creamy, then gradually add powdered sugar, dill pickle juice, and a pinch of salt. Continue to beat until light and fluffy, adding milk as needed to reach desired consistency.
- Frost and Garnish: Frost the cooled cupcakes evenly and garnish with finely chopped pickles or fresh dill, if desired, for an appealing presentation and extra flavor.
Notes
- These cupcakes balance sweet and tangy flavors, making them an exciting treat for those who enjoy pickle taste in desserts.
- Use bread and butter pickles for garnish if you want a sweeter contrast in flavor.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Adjust the amount of dill pickle juice in the frosting to suit your taste preference.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 55 mg
