Description
A unique blend of sweet and tangy flavors, these pickle cupcakes combine the moist, fluffy texture of traditional cupcakes with the zesty taste of dill pickles. Perfect for adventurous eaters looking to try something new in the world of baking.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup buttermilk
– 1/4 cup dill pickle juice
– 1/4 cup chopped dill pickles
– For Frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 1/4 cup dill pickle juice, green food coloring (optional), dill pickle slices for garnish, savory sprinkles for garnish
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
4. Alternate adding dry ingredients and wet ingredients (buttermilk and pickle juice). Fold in chopped dill pickles.
5. Divide batter into cupcake liners, filling two-thirds full.
6. Bake for 18-20 minutes. Cool completely.
7. For frosting: Cream butter, gradually add powdered sugar and dill pickle juice. Optional: Add green food coloring.
8. Frost cupcakes, garnish with dill pickle slices and savory sprinkles.
Notes
– Use dill pickles for the best flavor. Avoid sweet pickles as they will alter the intended taste.
– For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
– Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg