Description

Indulge in a unique dessert experience with these Pickle Cupcakes. A perfect blend of sweet and salty flavors, these cupcakes are sure to surprise and delight your taste buds. The moist cake with chopped dill pickles is topped with a tangy Cream Cheese Pickle Frosting, creating a one-of-a-kind treat.

Ingredients

Cupcake Batter:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/3 cup sour cream
1/4 cup finely chopped dill pickles
1 tablespoon pickle juice
1/2 teaspoon vanilla extract

Cream Cheese Pickle Frosting:

4 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
1 tablespoon pickle juice
1 1/2 cups powdered sugar
Chopped dill or pickle slices for garnish (optional)

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Instructions

Preheat the oven: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Prepare the batter: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, cream butter and sugar. Add eggs, sour cream, chopped pickles, pickle juice, and vanilla extract. Gradually mix in dry ingredients.
Bake the cupcakes: Divide batter into liners and bake for 18-20 minutes. Let cool.
Make the frosting: Beat cream cheese and butter until smooth. Add pickle juice and powdered sugar until fluffy.
Decorate: Frost cooled cupcakes and garnish with dill or pickle slices if desired.

Notes

These cupcakes offer a unique sweet-salty flavor profile.
Experiment by using different types of pickles for varied tastes.