Description
These Pickle Cupcakes are a unique twist on traditional sweet cupcakes, incorporating the tangy flavor of dill pickles for a surprising and delicious treat. Moist and flavorful, these savory cupcakes are perfect for those who enjoy a balance of sweet and savory in their desserts.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup finely chopped dill pickles
- 2 tbsp pickle juice
- 1 tsp vanilla extract
- 1/4 tsp ground dill (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and ground dill if using.
- Prepare wet ingredients: In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in sour cream, pickle juice, and vanilla extract. Stir in the chopped pickles.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix just until combined.
- Bake: Fill cupcake liners about 2/3 full and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting if desired.
Notes
- These cupcakes pair well with a savory cream cheese or ranch-style frosting.
- For extra tang, top with a small pickle slice.
- Store in the fridge if using a dairy-based frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
