Description
Deliciously unique cupcakes made with dill pickles for a sweet and savory treat!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0 teaspoon baking soda
- 0 teaspoon salt
- 1 cup finely shredded pickles, drained (use dill pickles for classic flavor)
- 0 cup pickle juice
- 0 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 0 cup unsalted butter, softened
- 3 cups powdered sugar
- 1–2 tablespoons pickle juice (add to taste)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine pickle juice, shredded pickles, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix!
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes are cooling, beat the softened cream cheese and butter until smooth.
- Gradually add in the powdered sugar and pickle juice, mixing until you have a creamy frosting.
- Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.
Notes
- For a classic flavor, use dill pickles.
- Add more pickle juice to the frosting for an extra tangy kick.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg