Description
These unique and tangy Pickle Cupcakes combine the unexpected flavors of dill pickles and sweet vanilla cake to create a delightful treat. Soft, moist cupcakes are infused with pickle juice and chopped pickles, then topped with a creamy, sweet-and-savory pickle-infused buttercream frosting. Perfect for adventurous bakers wanting to surprise their taste buds with a truly original dessert.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup pickle juice
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pickles
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons pickle juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Sliced pickles, for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure full integration. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and pickle juice. Mix gently until just combined to avoid overmixing, which can toughen the cupcakes.
- Fold in Pickles: Carefully fold in the finely chopped pickles to evenly distribute them throughout the batter without deflating it.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the pickle juice, vanilla extract, and a pinch of salt until the frosting is smooth and creamy.
- Decorate Cupcakes: Frost the cooled cupcakes with the pickle buttercream frosting and garnish each cupcake with a sliced pickle for a decorative and flavorful finishing touch.
Notes
- Use good quality dill pickle juice and fresh pickles for the best flavor fusion.
- Ensure cupcakes are completely cooled before frosting to keep the frosting stable and prevent melting.
- For a less tangy frosting, reduce the amount of pickle juice slightly.
- These cupcakes keep well in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes come to room temperature before serving for optimal texture and flavor.
