Description
Unique cupcakes that blend the sweetness of dessert with the tanginess of pickles for a delightful twist.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pickle brine
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup pickle brine
- 2 teaspoons vanilla extract
- 1 teaspoon dill weed
- Garnish: Pickle slices and fresh dill
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time.
- Stir in pickle brine and milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and dill weed.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely.
- For the frosting, beat butter until creamy, then add powdered sugar, pickle brine, vanilla extract, and dill weed until smooth.
- Frost the cooled cupcakes and garnish with pickle slices and fresh dill.
Notes
These cupcakes can be stored in an airtight container for up to 3-4 days at room temperature or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg