Sweet, tangy, and totally unexpected — dill pickle cupcakes are the conversation-starter dessert you didn’t know you needed. The pickle brine adds a subtle tang that makes the sweet frosting sing. Weird? Yes. Delicious? Absolutely.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup dill pickle brine
- 1/2 cup finely chopped dill pickles, patted dry
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tablespoon pickle brine (for frosting)
- Mini pickle slices and fresh dill, for garnish
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix the batter: Whisk the flour, sugar, baking powder, and salt. In another bowl, beat the butter until fluffy, then beat in the eggs, milk, pickle brine, and vanilla. Fold the dry ingredients into the wet until just combined, then fold in the chopped pickles.
- Bake: Divide among the liners (about 2/3 full). Bake 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar and pickle brine until fluffy.
- Frost and garnish: Pipe or spread frosting on the cooled cupcakes. Top each with a mini pickle slice and a sprig of dill.
Pro tip: Pat the chopped pickles very dry — excess brine makes the crumb gummy. Start with less brine in the frosting and taste; you want tang, not a salt bomb.
Estimated nutrition per serving (1 cupcake): 340 calories, 4g protein, 18g fat, 42g carbohydrates.
Advertisement
