Pickle cupcakes are a fun twist on classic cupcakes — slightly tangy, sweet, and incredibly moist. Perfect for snack lovers and a great conversation starter for any party!
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- ½ cup dill pickle juice
- ¼ cup finely chopped pickles
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
Pickle Cream Cheese Frosting
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1–2 tbsp pickle juice (adjust for taste)
- A few drops green food coloring (optional)
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Line a cupcake tray with 12 cupcake liners.
2. Make the Batter
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and pickle juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the wet mixture.
- Fold in the chopped pickles gently.
3. Bake
- Fill cupcake liners 2/3 full.
- Bake for 16–19 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely before frosting.
4. Make the Frosting
- Beat the cream cheese and butter until smooth.
- Add powdered sugar gradually and beat until fluffy.
- Mix in 1–2 tbsp pickle juice for a tangy flavor.
- Add green food coloring if you want a “pickle theme”.
5. Frost & Serve
- Pipe or spread frosting on cooled cupcakes.
- Top with a slice of pickle for fun presentation (optional
Tips for Best Results
- Use cold chopped pickles for extra crunch.
- Don’t overmix the batter — it keeps the cupcakes soft.
- Add a tiny pinch of dill in frosting for stronger pickle notes.
