Go Back

Pickle Cupcakes

Delightfully quirky cupcakes that blend the tangy flavor of dill pickles with sweet, moist cake and creamy frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup finely shredded pickles, drained Use dill pickles for classic flavor.
  • 0.5 cup pickle juice
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1-2 tablespoons pickle juice Add to taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine pickle juice, shredded pickles, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix!
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cupcakes are cooling, beat the softened cream cheese and butter until smooth.
  2. Gradually add in the powdered sugar and pickle juice, mixing until you have a creamy frosting.
Assembly
  1. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Notes

Use dill pickles for a traditional taste or sweet pickles for a sweeter profile. Always drain pickles well to avoid soggy cupcakes. Allow cupcakes to cool completely before frosting.