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Dill Pickle Cupcakes Recipe

Dill Pickle Cupcakes Recipe
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4.7 from 12 reviews

These Dill Pickle Cupcakes are a unique twist on traditional cupcakes, blending the sweetness of a classic treat with the tangy flavor of dill pickles. The combination may sound unusual, but the result is surprisingly delicious and perfect for those looking to try something different.

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed (optional)

Wet Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/4 cup finely chopped dill pickles
  • 2 tablespoons pickle juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and dill weed if using.
  3. Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add wet ingredients: Beat in the eggs, then stir in the sour cream, chopped pickles, pickle juice, and vanilla extract until well combined.
  5. Combine wet and dry: Gradually mix in the dry ingredients until just incorporated.
  6. Bake: Spoon the batter into cupcake liners and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • These cupcakes pair surprisingly well with a savory cream cheese or dill pickle frosting.
  • Great for adventurous eaters or themed parties.
  • Add crumbled bacon for extra flavor.

Nutrition

Find it online: https://easy-tapas-recipes.com/dill-pickle-cupcakes-recipe/