Description
Discover a unique twist on classic cupcakes with these tangy and sweet Pickle Cupcakes. Featuring a moist batter infused with pickle juice and bits of chopped pickles, these cupcakes are topped with a creamy, mildly tangy frosting that perfectly balances sweet and savory flavors. Ideal for adventurous bakers looking to impress guests with an unexpected flavor combination.
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: Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners to ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth mixture, then 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, mixing gently until just combined to maintain a tender cupcake texture.
- Add Pickles: Fold in the finely chopped pickles carefully to distribute them evenly without overmixing the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool completely on a wire rack before applying the frosting to prevent melting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add powdered sugar one cup at a time. Stir in the pickle juice, vanilla extract, and a pinch of salt until the frosting is smooth and tangy.
- Frost and Decorate: Frost the cooled cupcakes generously and garnish each with sliced pickles for an appealing and themed decoration.
Notes
- Use fresh pickle juice and crisp pickles for the best tangy flavor.
- Ensure cupcakes are completely cooled before frosting to avoid melting the frosting.
- Feel free to adjust the amount of pickle juice in the frosting to balance sweetness and tanginess to your taste.
- Store cupcakes in an airtight container in the refrigerator due to the dairy and pickle juice content; serve at room temperature.
- These cupcakes offer a unique flavor profile; pair them with savory snacks to complement the tanginess.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
